Chitin and Chitosan from Green Shell (

Many advantages of burden wastes which adversely impact to the environment in the form of solid waste. Green shellfish wastes are used for resources of chitosan. The aim of this works is to identify the effectiveness of chitosan application into 2 kinds of moist foods; wet noodles and meatballs. The concentration of chitosan are 0%, 0.5%, 1%, 1.5%, and 2%. The samples are immersed for 0,15, 30, 45, and 60 minutes. The study has found the water content of chitin is 8.31% and chitosan is 6.83%. The degree of deacetylation of chitin is 37.81% and chitosan is 82%. The best concentration of chitosan for wet noodle is 1.5% -2% with the immersion of 45 -60 minutes, and for meatballs is 1.5%-2% with the immersion of 15 minutes. The organoleptic test, on day-3 noodle and meatball, is still in good condition. If no chitosan added the noodles sample is day-1 is in fair condition, while meatball should be consumed directly because in day-1 is becoming chewy with a sour taste, and on day-2 are overgrown with mushrooms