Judul: Characteristics of Fermented Shrimp Carapace Hydrolyzate using a Lactic Acid Bacteria Starter from Bekasam
Abstrak: Karapas udang merupakan hasil samping dari industri pengolahan udang yang berpotensi dimanfaatkan menjadi produk bernilai tambah diantaranya adalah kitin dan hidrolisat melalui proses fermentasi. Penelitian ini bertujuan menentukan pengaruh lama fermentasi yang berbeda terhadap karakteristik mikrobiologis dan kimiawi serta profil asam amino dan astaxanthin pada hidrolisat karapas udang terpilih. Bubuk karapas udang sebanyak 10 gram ditambah 6,5% (b/b) glukosa, 100 mL akuades, dan 10% (v/b) starter campuran tiga jenis isolat BAL (Lactobacillus plantarum SK(5), Lactobacillus plantarum NS(9), dan Pediococcus pentosaceus BP(20)) kemudian difermentasi. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap dengan faktor lama fermentasi (5, 10 dan 15 hari) terhadap nilai pH, total asam tertitrasi (TAT), Total bakteri asam laktat (BAL), kadar kalsium, dan protein. Perlakuan terpilih selanjutnya dianalisis asam amino dan astaxanthin. Lama fermentasi yang berbeda memberikan pengaruh nyata terhadap total bakteri asam laktat, total asam tertitrasi, nilai pH, kadar kalsium dan kadar protein pada hidrolisat karapas udang. Fermentasi selama 15 hari adalah perlakuan terpilih karena menunjukkan nilai total asam tertitrasi tertinggi (2,77%) dan pH terendah (6,16). Astaxanthin tidak terdeteksi pada hidrolisat setelah difermentasi. Hidrolisat karapas udang terpilih memiliki asam amino yang didominasi oleh alanin (2,33 mg/g bahan)., Shrimp carapace is a by-product of the shrimp processing industry which has the potential to be used as value-added products including chitin and hydrolyzate through a fermentation process. The aim of this study was to determine the effect of different fermentation times on the microbiological and chemical characteristics, as well as the amino acid and astaxanthin profiles, in selected shrimp carapace hydrolysates. Ten grams of shrimp carapace powder plus 6,5% (w/w) glucose, 100 mL of distilled water, and a 10% (v/w) mixture of starter isolates Lactobacillus plantarum SK(5), Lactobacillus plantarum NS(9), and Pediococcus pentosaceus BP(20) were then fermented. The experimental design used was a completely randomized design with fermentation time factors (5, 10, and 15 days) on pH, total titrated acid (TTA), total lactic acid bacteria (LAB), calcium levels, and protein. The selected treatments were then analyzed for amino acids and astaxanthin. Different fermentation times had a significant effect on total lactic acid bacteria, total titrated acid, pH, calcium content, and protein content in hydrolyzed shrimp carapace. Fermentation for 15 days was the chosen treatment because it showed the highest total titrated acid value (2,77%) and the lowest pH (6,16). Astaxanthin was not detected in the hydrolysate after it was fermented. Selected shrimp carapace hydrolysate had an amino acid profile dominated by alanine (2,33 mg/g material).
Keyword: fermentation, lactic acid bacteria, shrimp carapace hydrolysate, shrimp carapace

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: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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