PEMANFAATAN LIMBAH CANGKANG RAJUNGAN MENJADI KITIN DAN KITOSAN PADA UMKM RAJUNGAN KUPAS KOTA LANGSA
DOI:
https://doi.org/10.29303/abdiinsani.v12i5.1640Keywords:
Chitin, Chitosan, Waste, RajunganAbstract
Kuala Langsa Village, located in the city of Langsa, is a coastal area where the majority of the population works as fishermen, primarily catching blue swimming crabs. The local MSME (Micro, Small, and Medium Enterprise), UD Langsa Jaya, produces a significant amount of crab shell waste, which has so far been discarded into the sea. This waste can actually be processed to produce chitin and chitosan—both of which are valuable and environmentally friendly materials. However, the partner lacks the knowledge, skills, and tools necessary to manage this waste effectively. The objective of this program is to enhance the partner's knowledge and skills in processing crab shell waste into chitin and chitosan, which are both economically valuable and eco-friendly products. The methods used in this program include planning, preparation, implementation, and monitoring and evaluation. Additionally, the activities involve identifying the partner's problems, socializing the benefits of crab shell waste utilization, conducting training on chitin and chitosan production, and carrying out continuous evaluations of each stage. At UD Langsa Jaya, the training successfully taught five female workers how to transform crab shell waste into chitin and chitosan. They learned about waste processing and the economic and environmental benefits of the resulting products. This training not only improved the participants' skills but also helped reduce marine pollution. The use of chitosan as a natural preservative can also lower production costs for UD Langsa Jaya and make its products more competitive. Overall, this activity enhanced the partner’s knowledge and skills in processing crab shell waste into chitin and chitosan that are both economically valuable and environmentally sustainable.
Downloads
References
Aldila, H., Nuryadin, A., & Dalimunthe, D. Y. (2021). Pengaruh konsentrasi NaOH pada proses deasetilasi kitin terhadap derajat deasetilasi kitosan. Jurnal Riset Fisika Indonesia, 1(2), 7–11. https://doi.org/10.33019/jrfi.v1i2.2017
Darmadji, P., & Izumimoto, M. (1994). Effect of chitosan in meat preservation. Meat Science, 38(2), 243–254. https://doi.org/10.1016/0309-1740(94)90114-7
Djaenudin, D., Budianto, E., Saepudin, E., & Nasir, M. (2019). Ekstraksi kitosan dari cangkang rajungan pada lama dan pengulangan perendaman yang berbeda. Jurnal Teknologi Perikanan dan Kelautan, 10(1), 49–59. https://doi.org/10.24319/jtpk.10.49-59
Febriana, F. (2018). Analisis pengembangan wilayah pesisir Kuala Langsa berdasarkan infrastruktur daerah. Jurnal Samudra Geografi, 1(2), 1–6. https://ejurnalunsam.id/index.php/jsg/article/view/1011
Handayani, A., Damayanti, U., Maharani, I., Saputri, S. A., Pratiwi, D., Mujetahid, M. A., ... & Kurnia, A. (2023). Pemanfaatan limbah rajuangan sebagai pakan ikan untuk masyarakat pesisir di Desa Tanjung Bunga Kabupaten Konawe Utara. Community Development Journal: Jurnal Pengabdian Masyarakat, 4(5), 10786–10791.
Hardiningtyas, S. D., Bahri, D. F., & Suptijah, P. (2022). Aktivitas antimikroba nanokitosan cangkang udang sebagai sediaan pembersih tangan. Journal of Marine & Coastal Science, 11(1), 1–8. https://doi.org/10.20473/jmcs.v11i1.33821
Harini, I. N., Winarni, S., & Setyaningsih, E. (2004). Pemanfaatan teknologi pengolahan limbah kulit/kepala udang menjadi chitosan untuk ingredient pembuatan permen di home industri Kebon Agung Kepanjen Malang. Jurnal Dedikasi, 1(2), 1–17. https://ejournal.umm.ac.id/index.php/dedikasi/article/download/891/939
Kadzim, M. H., Djaenudin, D., & Hartati, E. (2020). Recovery kitin dari limbah cangkang rajungan. Jurnal Serambi Engineering, 5(4), 1345–1351. https://doi.org/10.32672/jse.v5i4.2321
Magani, A. K., Tallei, T. E., & Kolondam, B. J. (2020). Uji antibakteri nanopartikel kitosan terhadap pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli. Jurnal Bios Logos, 10(1), 7–12. https://doi.org/10.35799/jbl.10.1.2020.27978
Marieta, A., & Musfiroh, I. (2019). Review artikel: Berbagai aktivitas farmakologi dari senyawa kitosan. Farmaka, 17(2), 105–110.
Mulyati, N. S., Sumarna, P., & Al Asad, F. (2022). Pengaruh pemberian kitosan terhadap umur simpan mangga (Mangifera indica. L.) varietas Gedong Gincu. Jurnal Agro Wiralodra, 5(2), 36–41. https://doi.org/10.31943/agrowiralodra.v5i2.71
Pertiwi, I., Zaman, N. N., Arifki, H. H., Silalahi, K., & Wathoni, N. (2018). Kitosan sebagai eksipien dalam sistem penghantaran obat baru. Farmaka, 16(3), 310–321.
Rochima, E. (2014). Kajian pemanfaatan limbah rajungan dan aplikasinya untuk bahan minuman kesehatan berbasis kitosan. Jurnal Akuatika, 5(1), 71–82.
Rochima, E. (2007). Karakterisasi kitin dan kitosan asal limbah rajungan Cirebon Jawa Barat. Buletin Teknologi Hasil Perikanan, 10(1), 9–22.
Rochmawati, Z. N., Nabila, F., & Ainurrohmah, C. (2018). Karakterisasi kitosan yang diisolasi dari cangkang internal cumi-cumi. Sainteknol: Jurnal Sains dan Teknologi, 16(1), 105–112.
Sagoo, S., Board, R., & Roller, S. (2002). Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food Microbiology, 19(2–3), 175–182. https://doi.org/10.1006/fmic.2001.0474
Silvia, R., Waryani, S. W., & Hanum, F. (2014). Pemanfaatan kitosan dari cangkang rajungan (Portunus sanguinolentus L.) sebagai pengawet ikan kembung (Rastrelliger sp.) dan ikan lele (Clarias batrachus). Jurnal Teknik Kimia USU, 3(4), 18–24. https://doi.org/10.32734/jtk.v3i4.1651
Siregar, M. Z. (2022). Waktu penyerapan maksimum kitosan dari cangkang belangkas dengan menggunakan karakterisasi SEM. Jurnal Cakrawala Ilmiah, 2(3), 1115–1120. https://doi.org/10.53625/jcijurnalcakrawalailmiah.v2i3.4080
Sombo, D. E., Turambi, A., Wodi, S. I. M., & Cahyono, E. (2020). Efektivitas kitosan sebagai bahan pengawet alami pada produk tradisional ikan layang (Decapterus russelli) asap Pinekuhe. Jurnal Kemaritiman: Indonesian Journal of Maritime, 1(2), 53–64. https://doi.org/10.17509/ijom.v1i2.29290
Supratman, O., & Umroh. (2016). Pemberdayaan masyarakat dalam pemanfaatan limbah rajungan sebagai pakan ikan di Desa Tukak, Bangka Selatan. Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung, 3(2), 8–14. https://doi.org/10.33019/jpu.v3i2.149
Suwandi, R., Nurjanah, & Maharani, S. (2019). Perbedaan waktu penanganan terhadap bobot, komposisi proksimat, dan asam amino rajungan kukus. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 128–135. https://doi.org/10.17844/jphpi.v22i1.25889
