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Effectiveness Inhibition of Fermentation Legen using Chitosan Nanoparticles | OMICS International | Abstract
ISSN: 1747-0862

Journal of Molecular and Genetic Medicine
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Research Article

Effectiveness Inhibition of Fermentation Legen using Chitosan Nanoparticles

Heri Septya Kusuma*, Hendarta Agasi and Handoko Darmokoesoemo

Department of Chemistry, Faculty of Science and Technology, Airlangga University, Surabaya, Jawa Timur, Indonesia

Corresponding Author:
Heri Septya Kusuma
Department of Chemistry
Faculty of Science and Technology
Airlangga University, Surabaya
Jawa Timur, Indonesia
E-mail: [email protected]

Received Date: May 27, 2015 Accepted Date: June 26, 2015 Published Date: July 03, 2015

Citation: Kusuma HP, Agasi H, Darmokoesoemo H (2015) Effectiveness Inhibition of Fermentation Legen using Chitosan Nanoparticles. J Mol Genet Med 9:173. doi:10.4172/1747-0862.1000173

Copyright: © 2015 Kasuma HS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited

Abstract

Legen is one of the traditional drink that has been widely known among the people of Indonesia. Beside from being a refreshing drink, legen also has many properties, such as the prevention of stomach ulcers, increase vitality, shed the pain of kidney stones, prevent hemorrhoids disease, and natural doping to maintain stamina. Legen could be alcoholic beverages if the storage period exceeds two days. So it takes a substance that can inhibit the fermentation process of the legen. One material that has potential as inhibitors of fermentation is chitosan. For the effectiveness of inhibitory fermentation process of the legen, then in this study used chitosan nanoparticles. Based on the results of the solubility test and characterization by FT-IR and PSA, it is known that chitosan nanoparticles have been synthesized. The addition of chitosan nanoparticles influence on the inhibition fermentation process of the legen. It can be seen from the testing alcohol levels and the quality of the samples which include aroma and flavor. After being left for 5 days, the alcohol content in the sample legen with treatment (addition of chitosan nanoparticles) was (1.414 ± 0.046)% v/v, while the alcohol content in the sample legen without treatment (control) was (4.243 ± 0.026)% v/v. Based on the quality of the sample test legen that have added a solution of chitosan nanoparticles, it can be seen that the addition of chitosan nanoparticles did not affect the aroma and flavor of legen.

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