Cho, Y.I., No, H.K., dan Meyers, S.P. (1998).

Physicochemical Characteristics and

Functional Properties of Various Commercial Chitin and Chitosan Products. Journal
Agric Food Chem, vol 46 (1), pp.3839-3843.
Fernandez and Kim, S.O. (2004). Physicochemical and Functional Properties of Crawfish
Chitosan as Affected by Different Processing Protocols. Thesis in
Department of Food Science, Seoul National University, Seoul.
Ghormade, V., Pathan, E.K., and Deshpande, M.V. (2017). Can Fungi Compete With Marine
Sources for Chitosan Production?. International Journal of Biological
Macromolecules, vol 104, pp. 1415–1421.
Noerati dan Sanir, I. (2000). Transformasi Kitin Hasil Isolasi dari Limbah Udang Menjadi
Kitosan Untuk Berbagai Keperluan Industri. Warta AKAB, 11: 98-107.
Prasetyaningrum, A., Rokhati, N., dan Purwintasari, S. (2007). Optimasi Derajat Deasetilasi
pada Proses Pembuatan Chitosan dan Pengaruhnya sebagai Pengawet Pangan.
Riptek, vol.1 (1), pp. 39-46.
Savant., D. Vivek, and Torrs J.A. (2000). Chitosanbased Coagulating Agents for Treatment
of Cheddar Chees Whey. Biotechnology Progress, vol. 16(1), pp. 1091-1097.
Suptijah, P. (2004). Tingkat Kualitas Kitosan Hasil Modifikasi Proses Produksi. Buletin
Teknologi Hasil Pertanian IPB, vol. 7(1), pp. 1-5.
Younes I, dan Rinaudo M. (2015). Chitin and Chitosan Preparation from Marine Sources,
Structure, Properties and Applications. Journal Marine Drugs, vol. 13(3), pp. 1133
-1174.