?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENENTUAN+KADAR+GLUKOSAMIN+DARI+FERMENTASI+KULIT%0D%0AUDANG+OLEH+Mucor+miehei+DENGAN+METODE+UJI+NINHIDRIN+DAN%0D%0ASPEKTROFOTOMETRI+UV-VIS&rft.creator=MARIA+ULFA+%2C+1217011037&rft.subject=+&rft.description=Pada+penelitian+ini+dilakukan+pembuatan+glukosamin+dengan+fermentasi+kulit%0D%0Audang+dengan+bantuan+Mucor+miehei.+Mucor+miehei+memproduksi+kitinase+untuk%0D%0Amendegradasi+kitin+yang+terkandung+pada+kulit+udang+menjadi+glukosamin.%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+jumlah+glukosamin+maksimum+yang%0D%0Adihasilkan+Mucor+miehei+dalam+mendegradasi+kulit+udang+setiap+hari+selama+lima%0D%0Ahari+waktu+fermentasi.+Kadar+glukosamin+ditentukan+dengan+analisis%0D%0Aspektrofotometri+UV-Vis+dan+uji+kualitatif+dengan+reagen+ninhidrin.+Hasil+uji%0D%0Amenunjukkan+filtrat+hasil+fermentasi+memberikan+hasil+positif+warna+ungu%0D%0Aterhadap+reagen+ninhidri.+Larutan+ini+lalu+di+analisis+menggunakan%0D%0Aspektrofotometer+UV-Vis+pada+panjang+gelombang+(%CE%BB)+570+nm.+Waktu+optimum%0D%0AMucor+miehei+untuk+mendegradasi+kulit+udang+adalah+pada+hari+keempat+dengan%0D%0Akadar+kemurnian+sebesar+4%2C14+%25+dari+1+gram+kulit+udang+yang+digunakan.%0D%0AKata+kunci+%3A+Glukosamin%2C+Mucor+miehei%2C+Ninhidrin%2C+Spektrofotometri+UV-Vis%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AThis+research+was+conducted+to+make+glucosamine+from+fermentation+of+shirmp%0D%0Ashells+by+using+Mucor+miehei.+Mucor+miehei+produces+chitinase+to+degrade+chitin%0D%0Athat+contained+in+shrimp+shells+to+glucosamine.+This+research+aims+to+determine%0D%0Athe+maximum+amount+of+glucosamine+produced+by+Mucor+miehei+to+degrade%0D%0Ashrimp+shells+every+day+for+five+days+fermentation+process.+Glucosamine+level%0D%0Awas+determined+using+UV-Vis+spectrophotometer+and+ninhydrin+reagent.+The%0D%0Aresults+showed+the+filtrate+from+fermentation+gave+a+positive+result+in+purple+to%0D%0Aninhydrin+reagent.+This+solution+was+analyzed+using+UV-Vis+spectrophotometer+at%0D%0Awavelenght+(%CE%BB)+570+nm.+Optimum+time+of+Mucor+miehei+to+degrade+the+shrimp%0D%0Ashells+is+on+the+fourth+day+with+purity+level+4.14+%25+of+1+gram+of+shrimp+shells%0D%0Awere+used.%0D%0AKeywords%3A+Glucosamine%2C+Mucor+miehei%2C+Ninhydrin%2C+UV-Vis+Spectrophotometry&rft.publisher=FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM&rft.date=2016-09-16&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24050%2F1%2FABSTRAK%2520%2528ABSTRACT%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24050%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F24050%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++MARIA+ULFA+%2C+1217011037++(2016)+PENENTUAN+KADAR+GLUKOSAMIN+DARI+FERMENTASI+KULIT+UDANG+OLEH+Mucor+miehei+DENGAN+METODE+UJI+NINHIDRIN+DAN+SPEKTROFOTOMETRI+UV-VIS.++FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F24050%2F