PENGARUH KONSENTRASI KITOSAN CANGKANG UDANG VANAME (Litopaneaus vannamei) TERHADAP JUMLAH KOLONI BAKTERI DAN KADAR AIR FILLET DAGING AYAM BROILER (Dimanfaatkan sebagai Sumber Belajar Biologi)

Chicken meat has nutritional contents consisting of 18.06% protein, 15.01% fat, 66.00% water and 0.79% ash. High water content in chicken meat can affect bacterial growth quickly, hence causing meat to get rotten easily. Antibacterial use is greatly needed in inhibiting damage by using vannamei shrimp shell chitosan. Chitosan as a natural preservative is safe to consume for chitosan is a polysaccharide and easily degraded biologically and has positively charged polycation so it can inhibit bacterial growth and also have H atom, so it can bind the water. The study aims to determine the effect of chitosan concentration of vannamei shrimp shells (Litopaneaus vannameii) on the number of bacterial colonies and water content of broiler chicken fillets as a learning resource of biology. The study is an actual experiment with the research design of The Post Test Only Control Group Design. This study used a Completely Randomized Design (CRD) with one independent variable namely the concentration of chitosan vannamei shrimp (Litopaneaus vannameii) (0%, 1%, 1.5%, 2%). Data on the number of bacterial colonies and water content were analyzed by one way anova test and continued with Duncan's test at 5% level of significance. This research is used as a learning resource of biology. The results showed that there were effects of various concentrations of chitosan vannamei shrimp (Litopaneaus vannameii) shells on the number of bacterial colonies and water content of broiler chicken fillets. The high addition of chitosan concentration of vannameii shrimp (Litopaneaus vannameii) shells of 2% then, it inhibits the number of bacterial colonies with an average value of 4.5x105 and decreases the water content with an average value of 47.19%. The results of this study can be used as a learning resource of biology for the first grade of Senior High School (SMA) in Basic Competencies (KD) 4.11