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ABSTRAK
ABSTRACT
The aim of this research was to know the effect of H2O2 concentration and
acetic acid concentration in the process of making chitosan. The research had been
performed using factorial completely randomized design (CRD) with two factors,
i.e. : H2O2 concentration (K): (5%, 6%, 7% and 8%) and acetic acid concentration
(A): (2%, 4%, 6% dan 8%). Parameters analysed were clarity, viscosity, total
microbial, organoleptic values (color and flavor), yield, saturated solution
concentration and stability of chitosan solution. The results showed that H2O2
concentration had highly significant effect on the clarity, viscosity, total microbial
and organoleptic values (color and flavor). Acetic acid concentration had highly
significant effect on the clarity, viscosity, total microbial and organoleptic values
(color and flavor). The interaction of H2O2 concentration and acetic acid
concentration had no significant effect on the clarity, viscosity, total microbial and
organoleptic values (color and flavor).