Study of the Effect of Hydrochloric Acid Concentration on the Physicochemical Properties and Glucosamine Content of Vaname Shrimp Shells

Aef Permadi, Raudhatul Jannah, Simson Masengi, Niken Dharmayanti, Resmi Rumenta Siregar, Jaulim Sirait

Abstract


 Glucosamine is a monosaccharide amino compound commonly found in shrimp shell chitin and has the potential to be used as an active ingredient in cosmetic and health products. This study aims to analyze the effect of HCl concentration on the physicochemical properties and glucosamine content extracted from vaname shrimp shells. The HCl concentrations used were 5.5%, 6.5%, and 7.5%. The characteristics observed included glucosamine content, appearance and color, solubility, loss on drying, loss on ignition, pH, and yield. The results showed that the higher the HCl concentration, the higher the glucosamine content produced. The glucosamine content produced ranged from 420-937.95 mg/kg, and the HCl concentration affected the glucosamine content; the higher the HCl concentration, the higher the glucosamine content. The yield obtained ranged from 67.9-78.3%, and the HCl concentration affected the yield. The pH value of glucosamine ranged from 3.32-3.44, and the HCl concentration affected the pH value. The HCl concentration did not affect the loss on drying, loss on ignation, and solubility values.

Keywords


Extraction, Glucosamine, HCl, Shell, Vaname shrimp

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DOI: http://dx.doi.org/10.52155/ijpsat.v55.1.7736

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