scholarly journals Application of Chitosan as Antibacterial for Pangasius Fillet at Low Temperature Storage

2017 ◽  
Vol 19 (3) ◽  
pp. 321
Author(s):  
Windi Damayanti ◽  
Emma Rochima ◽  
Zahidah Hasan
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Optimal Concentration ◽  
Gram Negative Bacteria ◽  
Low Temperature Storage ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Antibacterial Material ◽  
Completely Randomized Design ◽  
Temperature Storage

<p>Abstract<br />This research were to obtain the optimal concentration of chitosan as an antibacterial material wich had the longest of storage period of pangasius fillet at low temperature storage (5-10oC). The method used is an experimental method with a completely randomized design, four treatments and three replications. Pangasius fillet was soaked with chitosan 0%, 1%, 2% and 3% for 3 minutes, then packed with styrofoam and plastic wrap and stored at low teperature. The observation were made on day 1st, 3rd, 5th, 6th ,7th, 9th,10th, 11th and 12th. The parameters observed total bacterial colonies, the degree of acidity (pH), weight loss, and antibacterial activity of chitosan using disc diffusion methods. The conclusion of research was that the 2% chitosan is optimal concentration for pangasius fillet storage at a low temperature until day 11th, with a total 6.7 X105 cfu/g of bacterial colonies, pH 6.67 and total 6,78 % of weight loss.Chitosan also has a higher antibacterial capability against Escherichia coli (Gram negative bacteria) than Staphylococcus aureus and Bacillus subtilis (Gram positive bacteria).</p>

scholarly journals Application of Chitosan as Antibacterial for Pangasius Fillet at Low Temperature Storage

2016 ◽  
Vol 19 (3) ◽  
pp. 321 ◽  
Author(s):  
Windi Damayanti ◽  
Emma Rochima ◽  
Zahidah Hasan
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Final Conclusion ◽  
Disc Diffusion ◽  
Low Temperature Storage ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Antibacterial Material ◽  
Fishery Products ◽  
Temperature Storage

This research was conducted in the Laboratory of Fishery Products Processing, Faculty of Fisheries and<br />Marine Science, University of Padjadjaran, Jatinangor. The purpose of this research is to obtain the optimal<br />concentration of chitosan as an antibacterial material wich had the longest of storage period of pangasius<br />fillet at low temperature storage (5-10oC). The method used is an experimental method with a completely<br />randomized design, four treatments and three replications. Pangasius fillet was soaked with chitosan 0%,<br />1%, 2% and 3% for 3 minutes, then packed with styrofoam and plastic wrap and stored at low teperature.<br />The observation were made on day 1st, 3rd, 5th, 6th ,7th, 9th,10th, 11th and 12th. The parameters observed<br />total bacterial colonies, the degree of acidity (pH), weight loss, and antibacterial activity of chitosan using<br />disc diffusion methods. The final conclusion is that the 2% chitosan is optimal concentration for pangasius<br />fillet storage at a low temperature until day 11th, with a total 6.7 X105 cfu/g of bacterial colonies, pH 6.67 and<br />total 6,78 % of weight loss.Chitosan also has a higher antibacterial capability against Escherichia coli (Gram<br />negative bacteria) than Staphylococcus aureus and Bacillus subtilis (Gram positive bacteria).

scholarly journals Viability of Najawa carp (Cyprinus carpio L.) sperm at 4°C temperature storage

2020 ◽  
Vol 147 ◽  
pp. 01015
Author(s):  
Dimas Fendy Pradana ◽  
Ignatius Hardaningsih ◽  
Dini Wahyu Kartika Sari
Keyword(s):  
Low Temperature ◽  
Cyprinus Carpio ◽  
Sperm Viability ◽  
Low Temperature Storage ◽  
Progressive Motility ◽  
C Storage ◽  
Randomized Design ◽  
Significant Difference ◽  
Carp Cyprinus Carpio ◽  
Temperature Storage

The objectives of this study were to evaluate the sperm viability of Najawa carp (Cyprinus carpio L.) in cryopreservation pre-conditions at 4°C. The design used in this study was Complete Randomized Design with 4 treatments, BSS as a control, 10% DMSO, 0,2 M Sucrose, and 5% DMSO + 0,1 M Sucrose; each consist of three replications. The parameters observed were progressive motility of fresh sperm, diluted sperm before low temperature storage, and 2 hours; 3 hours; 4 hours; 5 hours; one day; one week; a month after 4°C storage. The data were analyzed by ANOVA. The data showed that there was no significant difference between treatment (P>0.05). The best viability was 40.56% of sperm motility which survive for one week, it was achieved by 5% DMSO + 0,1 M Sucrose.

scholarly journals Comparison of Viability in Basidiomycetes After Low Temperature Storage According to Storage Period

2011 ◽  
Vol 39 (2) ◽  
pp. 141-144 ◽  
Author(s):  
Sung-Ryul Ryu ◽  
Kang-Hyeon Ka ◽  
Bong-Hun Lee ◽  
Hyun Park ◽  
Won-Chull Bak
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

2003 ◽  
Vol 8 (2) ◽  
pp. 83
Author(s):  
Elsadig A. Eltayeb ◽  
Sana Salem Al-Sinani ◽  
I. A. Khan
Keyword(s):  
Low Temperature ◽  
Solanum Tuberosum L ◽  
Storage Period ◽  
Mechanical Injury ◽  
Potato Tubers ◽  
Low Temperature Storage ◽  
Glycoalkaloid Content ◽  
And Storage ◽  
Safety Limit ◽  
Temperature Storage

Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.  

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

scholarly journals Effects of Polypropylene Bag on Storage Properties of Litchi (Litchi Chinensis Sonn.)

2020 ◽  
Vol 2 (1) ◽  
pp. p144
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. kamrul Hassan
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Period ◽  
Randomized Design ◽  
Postharvest Treatments ◽  
Completely Randomized Design ◽  
Storage Properties ◽  
Single Factor Experiment

The present study was run in the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period of 15 May to September, 2016. The objectives of the study were to determine the effects of different postharvest treatments on the storage behaviour of litchi. Eight postharvest treatments viz., control, fruits stored in 50µ polypropylene bag at ambient temperature, fruits stored in 75µ polypropylene bag at ambient temperature, fruits stored in 100µ polypropylene bag at ambient temperature, fruits stored at 4ºC temperature, fruits stored in 50µ polypropylene bag at 4ºC temperature, fruits stored in 75µ polypropylene bag at 4ºC temperature, fruits stored in 100µ polypropylene bag at 4ºC temperature were assigned to the litchi fruits. The single factor experiment was laid out in a completely randomized design with three replications. 75µ polypropylene bag at low temperature (4ºC) caused minimal weight loss, whereas, the untreated fruits exhibited maximal weight loss. The pericarp turned brown within 4 days of storage in the untreated fruits, while polypropylene bags helped keep its bright red colour, but microbial decay was evident at the end of the storage period. Different postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µ polypropylene bag at low temperature (4ºC) treatment exhibited better storage performance. The fruits kept in 75µ polypropylene bag at 4°C showed the highest shelf life (20.67 days) followed by 50µ polypropylene bag at 4°C (20.33 days), and it was the lowest in the untreated fruits (3 days).

scholarly journals Study of Prediction Simulation Life Storage to Determine the Quality of Mangosteen (Garcinia mangostana L.)

2016 ◽  
Vol 24 (2) ◽  
pp. 257
Author(s):  
Yennita - Sihombing
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Life ◽  
Garcinia Mangostana ◽  
Export Markets ◽  
Low Temperature Storage ◽  
Soluble Solid ◽  
Temperature Storage

Demand for mangosteen fruits (Garciana mangostana L) is currently increasing both for local and export markets. Quality of mangosteen fruit has been kept until now, even increased by efforts of post-harvest handling. The problem on postharvest of mangosteen is mainly on storage process. The quality of mangosteen is affected by the temperature condition during storage period. Waxing is usually used for fruits to extend their shelf life. In this study, combination of waxing and low temperature storage were studied to obtain the optimum storage condition for mangosteen. The objectives of this study were to determine the effect of combination of waxing and low temperature storage on the quality changes of mangosteen. It was shown that storage of mangosteen with waxing treatment of 5% and temperature storage of 8oC resulted the longest period of storage, i.e., 39 days. At this condition, the firmness was 2.00 kgf, total soluble solid was 16.10oBrix, and respiration rate of CO2 was 1.67ml/kg hr. In this study, prediction of storage life of mangosteen was carried out based on the firmness which accepted by panelist from organoleptic test. It is shown that waxing concentration 0% and temperature storage 8oC effectiveness to storage life until 16 days.

RESPIRATION OF AZALEA FLOWER BUDS TREATED WITH LOW-TEMPERATURE STORAGE OR GIBBERELLIC ACID

1963 ◽  
Vol 41 (11) ◽  
pp. 1547-1551 ◽  
Author(s):  
D. J. Ballantyne
Keyword(s):  
Low Temperature ◽  
Oxygen Uptake ◽  
Gibberellic Acid ◽  
Cold Storage ◽  
Storage Period ◽  
Flower Buds ◽  
Low Temperature Storage ◽  
C Storage ◽  
Posttreatment Period ◽  
Temperature Storage

The oxygen uptake of flower buds from Van der Cruyssen azaleas was measured while and after plants were treated with 45 days of 2 °C storage or with 7-weekly sprays of 500 p.p.m. gibberellic acid (GA). Respiration of the flower buds decreased during the cold-storage period. In contrast, respiration of the buds from both GA and cold storage treated plants was greater than that of control plants for the 2- to S-week posttreatment period. This increase reached a peak at the 3-week point.

scholarly journals MICROBIOLOGY STUDY OF FERMENTED WHEAT POLLARDS WITH THE ADDITION OF VITAMINS AND MINERALS

2020 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Cahya Setya Utama
Keyword(s):  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Total Bacteria

The study aims to examine the improvement in the quality of fermented wheat pollard added with vitamins and minerals seen from total bacteria, gram positive and negative. The research material consisted of wheat pollard, fermented cabbage waste, aquades, salt, molasses, vitamins minerals there are CoSO4 , KAI(SO4)2, Na2SeO3, H3BO3, Na2MaO4 , vitamin C, vitamin E, vitamin B Kompleks, CO(NH2)2, NaCl, MgSO4, MnSO4, ZnSO4, CaCl2, FeSO4, CuSO4, MSG. The research method was started by smoothing cabbage waste by adding 8% salt and 6.7% molasses by the weight of cabbage, then fermented for 6 days. Fermented cabbage waste is then mixed with wheat pollard which has been previously heated at 121 ° C for 15 minutes and mixed with vitamins and minerals and then fermented for 4 days. Research design uses a Completely Randomized Design (CRD) of directional patterns with 5 treatments and 3 replications. The treatment given is the difference in the addition of vitamins and minerals by 0% (T0), 2,5% (T1), 5% (T2) and 7,5% (T3). The results showed that total bacteria was significantly different (P< 0.05) in all treatments, gram positive bacteria were not significantly different (P> 0.05) in all treatments and gram negative bacteria were not significantly different (P> 0.05) in all treatments. The conclusion of the study was that the addition of vitamins and minerals to fermented wheat pollard reduced total bacteria, gram-positive and gram-negative bacteria from the microbial population

scholarly journals Efektivitas Ekstrak Daun Mangga Dengan Etanol 96% sebagai Pengawet Alami Terhadap Masa Simpan Ikan Lemuru Pada Suhu Rendah

2021 ◽  
Vol 4 (2) ◽  
pp. 224-236
Author(s):  
Bahtyar Hardyansyah Syihab ◽  
Damat Damat ◽  
Joko Susilo Utomo
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Water Content ◽  
Leaf Extract ◽  
Soaking Time ◽  
Low Temperature Storage ◽  
Randomized Design ◽  
High Production ◽  
Mango Leaves ◽  
Temperature Storage

Abstract. Indonesia is the highest fish producer in the world after China and Peru. Fish is a food that is easily damaged, one of which is lemuru fish, which is a fish with high production yields in Indonesia, therefore it is necessary to preserve lemuru. Preservation is a way to prevent damage to lemuru fish, one way is preservation using mango leaf extraction. Mango leaves contain substances that are antibacterial. This study aims to analyze the effectiveness of mango leaf extract as a natural preservative on the shelf life of lemuru fish at low temperatures. The research was carried out at the UPT Laboratory for Quality Testing and Development of Marine and Fisheries Products in Banyuwangi (PMP2KP). The research was conducted using factorial Completely Randomized Design (CRD) method. The mango leaf extract was treated with a dose of 0%, 10%, 20% and 30% soaking time for 30 minutes, then stored at low temperature (5 ^ ° C -10 ^ ° C). Observations were made on day 0, 2 and 4 for lemuru. The parameters observed included microbiology, namely TPC, chemistry, namely protein content, water content, pH and histamine and also organoleptic testing. The results showed that the use of mango leaf extract with a concentration of 20% in lemuru during low temperature storage had the longest shelf life of up to two days with a total bacterial value of 8.4 x10 ^ 3 cfu / g, the degree of acidity of 6.32 levels of protein. 17.28%, water content of 73.31% and histamine 30.11 ppm. Keywords: histamine, lemuru fish, mango leaf extract, moisture content, protein.   Abstrak. Indonesia merupakan penghasil ikan tertinggi di dunia setelah China dan Peru. Ikan merupakan salah satu bahan pangan yang mudah rusak salah satunya adalah ikan lemuru merupakan ikan dengan hasil produksi cukup tinggi di Indonesia maka dari itu perlu pengawetan ikan lemuru. Pengawetan merupakan cara untuk mencegah kerusakan pada ikan lemuru, salah satu cara adalah pengawetan dengan menggunakan ekstraksi daun mangga. Daun mangga memiliki kandungan zat yang bersifat antibakteri. Penelitian ini bertujuan untuk menganalisis efektivitas ekstrak daun mangga sebagai pengawet alami terhadap masa simpan ikan lemuru pada suhu rendah. Penelitian dilaksanakan di Laboratorium UPT Pengujian Mutu dan Pengembangan Produk Kelautan dan Perikanan Banyuwangi (PMP2KP). Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) faktorial. Perlakuan ekstrak daun mangga dengan dosis 0%, 10%, 20% dan 30% lama perendaman 30 menit, kemudian disimpan pada suhu rendah (  - ). Pengamatan dilakukan pada hari ke 0, 2 dan 4 untuk ikan lemuru. Parameter yang diamati meliputi mikrobiologi yaitu TPC, kimia yaitu kadar protein, kadar air, pH dan histamine dan juga pengujian organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak daun mangga dengan konsentrasi 20% pada ikan lemuru selama penyimpanan suhu rendah memiliki masa simpan yang paling lama yaitu hingga dua hari dengan nilai total bakteri 8,4 x  cfu/g, derajat keasaman 6,32 kadar protein 17,28%, kadar air 73,31% dan histamine 30,11 ppm. Kata kunci: kadar air, ekstrak daun mangga, histamin, ikan lemuru, protein.

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