scholarly journals PENGARUH PENGGUNAAN ASAM ASETAT DAN EDIBLE COATING EKSTRAK BAWANG PUTIH TERHADAP KUALITAS FILLET IKAN NILA MERAH (Oreochromis niloticus) SELAMA PENYIMPANAN SUHU DINGIN

2016 ◽  
Vol 9 (1) ◽  
Author(s):  
Muhammad Luqman Al Hakim ◽  
Rofandi Hartanto ◽  
Edhi Nurhartadi
Keyword(s):  
Oreochromis Niloticus ◽  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Total Plate Count

<p>Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak bawang putih pada edible coating dan penggunaan pengawet asam asetat terhadap kualitas dan umur simpan fillet ikan nila merah selama penyimpanan suhu dingin dan mengetahui konsentrasi ekstrak bawang putih pada edible coating dan konsentrasi asam asetat yang terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu variasi konsentrasi asam asetat dan ekstrak bawang putih. Penelitian ini terbagi menjadi dua bagian yaitu penentuan konsentrasi ekstrak bawang putih yang ditambahkan pada edible coating dan pengujian kesegaran daging ikan dengan uji TPC (Total Plate Count), pH, kadar air, TBA (Thiobarbituric Acid), TVB (Total Volatile Base), dan warna (chromameter) selama 12 hari yang diuji pada hari ke-0, 4, 8, dan 12. Hasil penelitian menunjukkan bahwa konsentrasi hambat minimum (KHM) ekstrak bawang putih adalah 20% dan konsentrasi tertinggi yang masih diterima oleh panelis adalah 30%. Perendaman fillet ikan nila merah dalam asam asetat dan pelapisan edible coating ekstrak bawang putih dapat menghambat kerusakan fisik, kimia, dan mikrobiologis sampai hari ke-8 pada suhu penyimpanan 4±1ºC. Perlakuan terbaik adalah asam asetat dengan konsentrasi 1% dan ekstrak bawang putih 20%.<br />Kata Kunci : asam asetat, edible coating, ekstrak bawang putih, nila merah, suhu rendah</p>

scholarly journals THE EFFECT OF TAPIOCA-BASED EDIBLE COATING ENRICHED WITH NISIN ON QUALITY OF PATIN (PANGASIUS HYPOPHTHALMUS) FILLET DURING COLD STORAGE

2018 ◽  
Vol 80 (4) ◽  
Author(s):  
Rohula Utami ◽  
Asri Nursiwi ◽  
Nadia Wohon
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Fish Fillet ◽  
Coating Solution ◽  
Total Plate Count ◽  
Fish Fillets ◽  
Nisin Activity

The effect of tapioca-based edible coating enriched with nisin in preserving the quality of patin fish fillet during cold stored (410C) for 16 days was evaluated. The examination was conducted including Total Plate Count (TPC), pH, TVB (Total Volatile Base), and TBA (Thiobarbituric Acid) values. The results showed that the tapioca-based edible coating enriched with nisin significantly has affected the TPC, TVB, and TBA values, and insignificantly affected the pH of patin fillets samples. The higher nisin activity on the tapioca-based edible coating solutions, the better effect on maintaining the quality of patin fish fillets. Enrichment of nisin at 2000 IU/ ml on tapioca-based edible coating solution could maintain the patin fish fillets quality during 16th day stored at 410C.

scholarly journals Pengaruh Edible Coating dari Kitosan dengan Konsentrasi Berbeda Terhadap Keumamah selama Masa Penyimpanan

2019 ◽  
Vol 4 (1) ◽  
pp. 538-546
Author(s):  
Sifa' Fauziyani ◽  
Fahrizal Fahrizal ◽  
Anshar Patria
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Tuna Fish ◽  
Penicillium Sp ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Primary Substance ◽  
Long Storage

Abstrak. Keumamah (ikan kayu) merupakan makanan tradisional khas Aceh yang dibuat dari ikan tuna.Tetapi ikan kayu (keumamah) tersebut tidak dikemas, yang menyebabkan ikan kayu (keumamah) cepat terserangbakteri dan pertumbuhan jamur jenis Penicillium sp. Untuk itu diperlukan alternatif pengawet alami dalampenelitian ini yaitu kitosan yang berasal dari cangkang kulit udang sebagai bahan dasar pembuatan ediblecoating. Tujuan penelitian ini adalah untuk mengetahui konsentrasi kitosan terbaik sebagai edible coating untukmemperpanjang masa simpan keumamah pada suhu ruang. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi Kitosan (K) yaitu K0 = 0%kontrol, K2 = 1% Kitosan, K2 = 2% kitosan. Faktor kedua adalah lama penimpanan (P) yaitu P1 =4 minggu,P2= 6 minggu, dan P3=8 minggu. Nilai a w yang dihasilkan pada penelitian ini 0,65, kadar air 4,35%, totalmikroba 7,51 cfu ml/gram, TBA 0,25 manoldehida/gram, kadar protein 36,79%, dan organoleptik tekstur 2,48.Perbedaan konsentrasi kitosan pada keumamah berpengaruh sangat nyata terhadap a w , dan lama penyimpananberpengaruh nyata terhadap kadar air, total mikroba, Thiobarbituric Acid (TBA), analisis protein, danorganoleptik deskriptif aroma . Berpengaruh nyata terhadap nilai organoleptik warna. Dan tidak berpengaruhnyata terhadap uji organoletik tekstur serta tidak terdapatnya bakteri E.coli pada keumamah berkonsentrasikitosan. Pada keumamah konsentrasi terbaik di tunjukkan pada konsentrasi 1% dan 2%.Abstract. Keumamah (wooden fish) is Acehnese traditional food made from tuna fish. But, tradisionalkeumamah was unpackaged, this caused easily attacked by pest and growth penicillium sp. Natural preservativeneeded in this study is chitosan shrimps skin shells as primary substance to make edible coating. The objective ofthis study is to obtain the best chitosan concretations as edible coating to extend keumamah shelf life in roomtemperature. This study used completely randomized design consisting of 2 factors. First factor is chitosanconsentration (K) K0=0% control, K1=1% Chitosan, K2=2% Chitosan. Second factor is long storage (P) P1= 4weaks, P2= 6 weaks, P3= 8 weaks. A w produced in this study is 0,65, moisture 4,35, total plate count 7,51, TBA,0,25 manoldehida/gram, Protein 36,79%, and organoleptic test texture 2,48. The difference of chitosanconsentration in keumamah influenced significantly to a w , and long storage influenced to moisture, TotalPlate Count (TPC), and fragrance and texture organoleptic and not influenced to Thiobarbituric Acid (TBA) andE. coli bacteria not found in keumamah coated by edible coating.

scholarly journals Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 9 (1) ◽  
pp. 626-631 ◽  
Author(s):  
S. R. Senapati ◽  
G. Praveen Kumar ◽  
Chongtham Baru Singh ◽  
K. A. Martin Xavier ◽  
M. K. Chouksey ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Bacterial Load ◽  
Black Spot ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chilled Storage ◽  
Total Plate Count ◽  
Whiteleg Shrimp

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage

2004 ◽  
Vol 67 (1) ◽  
pp. 168-171 ◽  
Author(s):  
BANG-HYUN KIM ◽  
AERA JANG ◽  
SANG O. LEE ◽  
JOONG S. MIN ◽  
MOOHA LEE
Keyword(s):  
Electron Beam ◽  
Organic Acids ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Combined Treatments ◽  
Thiobarbituric Acid Reactive Substances ◽  
Combination Treatments ◽  
Total Plate Count ◽  
Plate Counts

The combined effects of organic acids and irradiation on shelf life of pork loins were examined. Fresh pork loins were sprayed with organic acids (lactic, citric, and acetic) at 2%, packaged aerobically, and irradiated with an electron beam at 1, 2, and 3 kGy. During 14 days of storage, total plate count, coliform number, pH, and thiobarbituric acid–reactive substances were measured. Combinations of organic acid and irradiation were more effective in reducing and maintaining low total plate counts and coliform levels during storage than either treatment alone. Higher lipid oxidations were observed in all combination treatments at 1 day of storage than in the irradiation-only group. However, lower lipid oxidations were the result after 14 days of storage when combination treatments were used with irradiations of 2 and 3 kGy. Combined treatments involving lower irradiation doses than those required for irradiation alone could be used to extend the shelf life of pork loins during postirradiation storage without increasing lipid oxidation.

scholarly journals POLA INFEKSI Streptococcus agalactiae STRAIN NP105O DAN N14G PADA IKAN NILA (Oreochromis niloticus)

2020 ◽  
Vol 15 (1) ◽  
pp. 51 ◽  
Author(s):  
Achmad Suhermanto ◽  
Suhermin Suhermin ◽  
Ridwan Ridwan ◽  
Indri Astuti ◽  
Iis Nurmawanti
Keyword(s):  
Streptococcus Agalactiae ◽  
Oreochromis Niloticus ◽  
Pathogenic Bacteria ◽  
Clinical Symptoms ◽  
Hematological Parameters ◽  
Clinical Signs ◽  
Plate Count ◽  
Total Plate Count ◽  
Different Strains ◽  
Organ Performance

Infeksi Streptococcosis yang disebabkan oleh bakteri patogen Streptococcus agalactiae dengan karakteristik strain berbeda menjadi permasalahan utama pada budidaya ikan nila. Penelitian ini bertujuan untuk menelaah pola infeksi bakteri S. agalactiae strain NP105O dan N14G, melalui performa organ target, gejala klinis, serta hematologi ikan nila Oreochromis niloticus. Karakterisasi S. agalactiae berdasarkan pada SNI dan API 20 STREP, uji pertumbuhan bakteri dilakukan dengan metode total plate count (TPC). Pengujian eksistensi bakteri dengan cara menginjeksikan S. agalactiae secara intraperitoneal (IP) dengan konsentrasi 107 CFU.mL-1, dan pengamatan dilakukan dengan pengambilan darah dan dikultur di media BHIA. Hasil uji biokimia dan konfirmasi menggunakan API 20 STREP menunjukkan bahwa isolat terkonfirmasi positif sebagai S. agalactiae, dan NP105O dideteksi sebagai bakteri â-hemolitik. Pertumbuhan bakteri NP105O lebih cepat daripada N14G, namun eksistensi di darah masing-masing selama 72 jam dan 24 jam. Hasil pengamatan performa darah menunjukkan bahwa glukosa dan leukosit mengalami peningkatan signifikan masing-masing 53,5 ± 2,12 mg.dL-1 dan 6,51 ± 0,89 (105 sel.mm-3), sedangkan hematokrit dan eritrosit mengalami penurunan signifikan (P<0.05) masing-masing 21,10 ± 0,07% dan 14 ± 4,5 (105 sel.mm-3) pascainjeksi S. agalactiae. Gejala klinis pascainfeksi berupa melanosis, respons lambat, anorexia, ocular opacity, purulens, unilateral atau bilateral eksoptalmia, gasping, erratic, C-shape, dan whirling. Pola infeksi S. Agalactiae strain NP105O dan N14G berbeda pada ikan nila, dan sangat dipengaruhi oleh keberadaan bakteri pada organ ginjal, otak, dan mata.Streptococcosis infection caused by different strains of pathogenic bacteria Streptococcus agalactiae has been a major problem in tilapia culture. This research aimed to examine the patterns of S. agalactiae infection of NP105O and N14G strains, through targeted organ performance, clinical symptoms and hematological signs of tilapia, Oreochromis niloticus. The characterization of S. agalactiae was based on SNI and API 20 STREP. Bacterial growth test was carried out using the total plate count (TPC) method. Bacterial infection was performed by injecting S. agalactiae intraperitoneally (IP) with a concentration of 107 CFU.mL-1, and the observations were carried out by extracting and culturing the fish blood in BHIA media. The result of the biochemical test and API 20 STREP confirmed that the isolates was identified as S. agalactiae and NP105O strain was detected as â-hemolytic bacteria. The growth of NP105O strain was faster than N14G strain, where their clear presence in blood was observed at 72 and 24 hours, respectively. The result of hematological parameters showed that glucose and leukocytes increased significantly with values of 53.5 ± 2.12 mg.dL-1 and 6.51 ± 0.89 (105 cell.mm-3), respectively. On the other hand, hematocrit and erythrocytes decreased significantly (P<0.05) 21.10 ± 0.07% and 14 ± 4.5 (105 cell.mm-3) post-S. agalactiae injection. Clinical signs post-infection consisted of melanosis, slow response, anorexia, ocular opacity, purulence, unilateral or bilateral exophthalmos, gasping, erratic movement, C-shape and whirling. NP105O, and N14G strains show different patterns of infections on tilapia and strongly influenced by the presence of bacteria in the kidneys, brain, and eyes.

scholarly journals Methyl Red Indicator on Smart Packaging as a Freshness Sensor for Tilapia Fillets

2019 ◽  
pp. 1-9
Author(s):  
Kinanthi Ayu Sariningsih ◽  
Iis Rostini ◽  
Kiki Haetami
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Methyl Red ◽  
Total Volatile ◽  
Film Sensor ◽  
Smart Packaging ◽  
Color Changes ◽  
Total Plate Count ◽  
Tilapia Fillets

This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The parameters observed were pH values, total plate count (TPC) and total volatile base nitrogen (TVBN). The results of this research indicate that the response of the film label consists of several concentrations of methyl red namely control (0%); 0.05%; 0.5% and 1%. The best results from film sensor label response is 0.05% Methyl red concentration in detecting the freshness of tilapia fillets and showed the most rapid response to changing the color of the label at the observation of the 7th hours during storage of 10 hours with 8 times the observation time. The freshness of tilapia fillets has decreased quality with changes in pH that tend to fluctuate ie the pH has decreased and then rose again as the color changes are indicated by the film label from yellow to reddish-orange. Total volatile base nitrogen (TVBN) and total plate count (TPC) during the observation showed a trend towards the same graph results, namely, the longer shelf life will increase the decrease in freshness quality of tilapia fillets with marked decay. Therefore, the freshness level of tilapia fillets can be determined by the smart packaging sensor methyl red indicator label at room temperature storage (± 25ºC).

scholarly journals Penggunaan Edible Film yang Ditambahkan Ekstrak Purun Tikus (Eleocharis dulcis) pada Pempek yang Disimpan pada Suhu Ruang

2020 ◽  
Vol 23 (1) ◽  
pp. 186-195
Author(s):  
Ace Baehaki ◽  
Shanti Dwita Lestari ◽  
Lisa Violita
Keyword(s):  
Edible Film ◽  
Plate Count ◽  
Total Volatile ◽  
Total Plate Count

Edible film adalah lapisan tipis yang terbuat dari bahan yang dapat dimakan, digunakan sebagai pelapis permukaan komponen makanan. Penambahan ekstrak bahan tertentu bertujuan agar edible film yang dihasilkan memilki aktivitas bioaktif tertentu misalnya aktivitas antibakteri yang dapat meningkatkan umur simpan bahan makanan. Tujuan penelitian ini untuk menentukan pengaruh penggunaan edible film dengan penambahan ekstrak purun tikus pada pempek yang disimpan pada suhu ruang. Perlakuan yang digunakan yaitu konsentrasi ekstrak purun tikus. Parameter penelitian ini meliputi analisis kimia (kadar air dan total volatile base-nitrogen), analisis mikrobiologi (total plate count dan kapang khamir), serta analisis sensori (penampakan, aroma, dan tekstur). Hasil penelitian menunjukkan penambahan ekstrak purun tikus pada edible film memberikan pengaruh nyata terhadap nilai kadar air (48,98-54,89%), total plate count (2,33-6,63 log cfu/g), dan total volatile base-nitrogen (7,05-25,88 mg/100g) selama penyimpanan, tetapi tidak berpengaruh nyata terhadap nilai kapang dan khamir. Analisis sensori menunjukkan bahwa penambahan ekstrak purun tikus berpengaruh tidak nyata terhadap aroma pempek dan berpengaruh nyata terhadap tekstur dan kenampakan pempek.

scholarly journals The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

2018 ◽  
Vol 43 (2) ◽  
pp. 177
Author(s):  
D. Wulandari ◽  
R. Yuliatmo ◽  
S. Sugiyanto
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Edible Film ◽  
Plate Count ◽  
Curing Agent ◽  
Total Plate Count ◽  
Water Holding ◽  
Range Test

The aim of research wasto determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid curing agent) from the bovine split hide and glycerol. The completed randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10oC (3, 6, and 9 days). It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at aprobability level of 5%.The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs. Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs.

scholarly journals Pengaruh Perendaman Cumi Cumi Segar Dalam Larutan Kitosan Terhadap Daya awetnya Selama Penyimpanan Pada Suhu Kamar

2007 ◽  
Vol 1 (2) ◽  
pp. 157
Author(s):  
Jovita Tri Murtini ◽  
Arifah Kusmarwati
Keyword(s):  
Plate Count ◽  
Total Volatile ◽  
Total Plate Count

Penelitian ini dilakukan untuk melihat pengaruh perendaman dalam larutan kitosan terhadap daya awet cumi‑cumi yang disimpan pada suhu kamar. Pada penelitian ini, cumi‑cumi direndam dalam larutan kitosan masing‑masing dengan variasi konsentrasi 0; 0,30; 0,38; 0,50; dan 0,75% selama 30 menit. Pengamatan kesegaran dilakukan setiap 8 jam sampai produk cumi‑cumi ditolak oleh panelis. Parameter yang diamati meliputi analisis proksimat, Total Volatile Base (TVB), Total Plate Count (TPC) dan nilai organoleptik. Hasil penelitian menunjukkan bahwa berdasarkan nilai TVB dan TPC, perlakuan perendaman dalam larutan 0,75% kitosan dapat memperpanjang daya simpan cumi‑cumi selama 16 jam, tetapi perlakuan yang lain, termasuk kontrol, hanya mempunyai daya simpan hingga 8 jam. Akan tetapi dari hasil pengamatan rupa, warna, bau dan tekstur, tanpa memperhatikan rasa pahit, produk baru ditolak panelis pada jam ke‑24 untuk kontrol, jam ke‑32 untuk perlakuan konsentrasi kitosan 0,30; 0,38; dan 0,50%, dan jam ke‑40 untuk konsentrasi tertinggi, yaitu 0,75%. Pada konsentrasi kitosan 0,38 dan 0,50% terdeteksi rasa tambahan berupa rasa agak asam, sedangkan pada konsentrasi 0,75% rasa tambahan berupa rasa agak pahit. Pada konsentrasi kitosan di atas 50%, kulit cumi‑cumi banyak terkelupas, sehingga menurunkan nilai rupa/kenampakan.

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