Characterization of Physicochemical Properties of Chitosan Coconut Crabs Shells (Birgus latro)

Hamidin Rasulu, Danar Praseptiangga, I Made Joni, Ari Handono Ramelan


The coconut crab, or in the language of North Maluku called coconut crab, is one of the biological resources with high economic value. People consume coconut crab dishes that have a flavor similar to lobster. The utilization of coconut crab shells has not been done. At the same time, this study aims to isolate and characterize chitosan coconut crab shells by deacetylation method using different concentrations of NaOH and different heating times. The results of the best chitosan synthesis with a variation of 15% NaOH concentration, 120 minutes of heating included the characterization of FTIR spectrum DD values (89.15%) so that there was an increase in crystallinity in each peak spectrum of 3448 cm-1 area that binds hydrogen bonds (O-H). Likewise, for molecular weight (368 kDa), the morphology of chitosan CC is shown using SEM, which shows the similarity of the structure of the microfibrils structure. In comparison, the XRD pattern shows distinctive characteristics of peak crystallinity. Likewise, the quality of water content, ash, protein, fat, color of chitosan CC is under the standards of Protan Biopolymer. Chitosan CC micrograph has the same shape of microfibril structure due to the heating process. While the average crystal peak is 19.2-29.4 O, the best treatment recommended in this study is the deacetylation process using a 10% NaOH concentration with a heating time of 120 minutes. Thus chitosan, which has the best characterization value, is used as a polymer that can be used in the food sector.


Chitosan; coconut crab; SEM; XRD; North Maluku.

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