Making of Waste Shrimp Shell Chitosan

Update: 5/25/2015

Chitosan is the deacetylation’s product of chitin which are found on the outer skin of Crustacea species such as shrimps and crabs. Nitrogen electron in the amino groups possessed by chitosan can bind cholesterol in fat, its has been used extensively as a dietary supplemen for weight control.

The ability of chitosan in binding cholesterol depend on the degree of deacetylation. The adsorption process is influenced by some factor such as the amount of adsorbent, pH, time, stirring speed, and temperature. This experiments were done in two steps.

The first step was the production of chitosan from shrimp skins, which the NaOH concentration range of 20 to 60% (% weight). Chitosan which was produced from this process were analyzed by FTIR. The second step was the adsorption of cholesterol in fat onto chitosan (5g of chitosan/500 ml fat) using the higher degree of deacetylation of chitosan, which adsorption time was variated 10, 30, 45 and 60 minutes.

Then, this cholesterol in fat were analyzed by Spectrofotometer. The experiment’s result indicated that the optimum degree of deacetylation chitosan about 82,98% was obtained at NaOH concentration 50%, while the optimum adsorption time of cholesterol was 60 minutes with the degree of adsorption was 45,46%.

Of research has been done the conclusion that the chitosan obtained is best obtained with the highest degree of deacetylation of 82.98% obtained by deacetylation using 50% NaOH concentration, the concentration of chitosan in the volume of fat mass (g / v) effect on total cholesterol absorption . With a mass of 5 g chitosan in 50 ml of fat affect the percentage of cholesterol absorption as much as 30.93% and the operating time of 60 minutes indicates the degree of absorption of cholesterol by 45.46%

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