Judul: Kajian Literatur Metode Ekstraksi Kitin secara Biologis
Abstrak: Udang merupakan bahan makanan yang mengandung protein (21%), lemak (0.2%), vitamin A, vitamin B, dan mengandung mineral. Udang dikonsumsi hanya dagingnya saja sehingga menyisakan hasil samping berupa kulit, kepala, dan ekor. Hasil samping udang ini dapat diolah lebih lanjut menjadi kitin dengan metode kimia dan biologis. Tujuan penelitian ini yaitu mengidentifikasi, menganalisis, membandingkan sumber literatur berupa hasil penelitian tentang ekstraksi kitin secara biologis dan menentukan pengaruh organisme yang berbeda terhadap parameter kadar kitin, protein, dan mineral (abu) melalui studi literatur. Ekstraksi kitin secara biologis umumnya menggunakan Lactobacillus plantarum dan Bacillus licheniformis. Metode ekstraksi kitin secara biologis yang dapat menghasilkan rendemen kitin yang lebih dari 90% yaitu dengan bertahap (demineralisasi dilanjutkan dengan deproteinasi) dan menggunakan lebih dari satu mikroorganisme yaitu L. plantarum untuk proses demineralisasi dan dilanjutkan oleh B. licheniformis untuk proses deproteinasi., Shrimp is a food ingredient that contains protein (21%), fat (0.2%), vitamin A, vitamin B, and contains minerals. Shrimp is consumed only its meat and produces by products in the form of skin, head and tail. The by-products of shrimp can be further processed into chitin by chemical and biological methods. The purpose of this study is to identify, analyze, compare literature sources in the form of research results on biological chitin extraction and determine the effect of different organisms on parameters of chitin, protein, and mineral (ash) levels through literature studies. Biological chitin extraction generally uses Lactobacillus plantarum and Bacillus licheniformis. Biological chitin extraction method that can produce chitin yield of more than 90%, namely gradually (demineralization followed by deproteination) and using more than one microorganism, namely L. plantarum for the demineralization process and followed by B. licheniformis for the deproteination process.
Keyword: Bacillus licheniformis, chitin, extraction, Lactobacillus plantarum, shrimp shell

Judul: Bioextraction of Chitin from Vaname Shrimp Waste (Litopenaeus vannamei) Using Lactic Acid Bacteria
Abstrak: Industri pembekuan udang menghasilkan banyak karapas berupa kulit dan kepala udang. Hasil samping pengolahan udang dapat diolah lebih lanjut menjadi kitin. Kitin dapat diekstraksi menggunakan metode kimia dan biologis. Penelitian ini bertujuan menentukan pengaruh lama fermentasi berbeda pada ekstraksi kitin dari karapas kulit dan kepala udang secara biologis menggunakan starter campuran bakteri L. plantarum SK (5), L. plantarum NS (9) dan P. pentosaceus BP (20). Kitin diperoleh melalui proses fermentasi. Fermentasi dilakukan selama 5, 10 dan 15 hari. Kadar protein dan kadar abu diamati pada 5, 10 dan 15 hari. Analisis gugus fungsi FTIR dilakukan pada hari ke 15 fermentasi. Ekstraksi kitin karapas udang menggunakan bakteri asam laktat menghasilkan kitin dengan derajat deproteinasi sebesar 31,29% dan derajat deasetilasi sebesar 36%. Ketiga isolat BAL (L. plantarum SK(5), L. plantarum NS(9) dan P. pentosaceus BP(20)) dapat digunakan dalam proses bioekstraksi kitin karapas udang dengan fungsi utama untuk deproteinasi., The shrimp freezing industry produces a lot of carapace in the form of shells and heads of shrimp. The by-product of shrimp processing can be further processed in the form of chitin. Chitin can be extracted using chemical and biological methods. This study aims to determine the effect of different fermentation times on the biological extraction of chitin from shell carapace and shrimp heads using a mixed starter of L. plantarum SK (5), L. plantarum NS (9) and P. pentosaceus BP (20) bacterial starter. Chitin is obtained by bio-extraction method through a fermentation process. Fermentation was carried out for 5, 10 and 15 days. Protein content and ash content were observed at 5, 10 and 15 days. FTIR analysis was performed on the 15th day of fermentation. Extraction of shrimp carapace chitin using lactic acid bacteria produced chitin with a degree of deproteination of 31.29% and a degree of deacetylation of 36%. The three LAB isolates (L. plantarum SK(5), L. plantarum NS(9) and P. pentosaceus BP(20)) can be used in the bioextraction process of shrimp carapace chitin with the main function of deproteination.
Keyword: chitin, fermentation, lactic acid bacteria, starter bacteria

Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology