IbM USAHA KECAP DAN SAUS PREBIOTIK PEMANFAATAN CHITO-OLIOGOSACCHARIDE (COS) SEBAGAI PREBIOTIK DAN PENGAWET PADA KECAP DAN SAUS
Abstract: UKM ketchup "
Tomat Lombok " and UKM sauces " Sinar Mulia " is located in
Penusupan street RT 04 RW Penusupan Village , District Kagok Slawi , Tegal city
, Central Java Province . UKM ketchup " tomato Lombok " owned by Mr.
HS Sumarnoto producing 1400 kg per day , whereas UKM sauce " Sinar Mulia
" produces 500 kg of sauce per day . Total waste of two UKM to produce
solid waste at 60 kg / day and 3 m3 of liquid waste . In generally produce soy
sauce and sauce according to market needs and conventional manufacturing
process so it is not durable or easily damaged due to microbial contamination
in nature . Spoilage microorganisms in soy sauce is generally proteolytic
bacteria or molds. Chito - oligosaccharides synthesis process ( COS ) from
shrimp or crab shell waste that is relatively easy , simple , so that COS can be used as a prebiotic and a
natural preservative and prebiotics for the production of ketchup and
sauce in UKM partner. The integrated COS
utilization ketchup and sauce
is expected to function as a preservative , a natural prebiotic ,
antioxidant and adsorbent in wastewater treatment, so that is expected to provide value -added aspects
of the technology , economic and social through halal certificates and patents
, which in turn can improve well-being .
Penulis: Agnes Sri Harti
Kode Jurnal: jpbiologidd140112
