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.

scholarly journals Effectiveness of the Ruku-ruku Leaf Solution (Ocimum sanctum) as a Natural Preservative in Indian Mackerel (Rastrelliger sp.) during Low-temperature Storage

2019 ◽  
pp. 1-13
Author(s):  
Muhammad Heffiqri Riady ◽  
Iis Rostini ◽  
Yuli Andriani ◽  
Rusky Intan Pratama
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Water Content ◽  
Research Method ◽  
Ocimum Sanctum ◽  
Soaking Time ◽  
Indian Mackerel ◽  
Low Temperature Storage ◽  
Temperature Storage

This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature storage. The study was conducted at the Laboratory of Fisheries Product Processing, University of Padjadjaran, Jatinangor. The research method used is an experimental method with 4 treatments. Ruku-ruku leaf solution treatments concentration were 0%, 10%, 30%, and 50%, soaking time 30 minutes, then stored at low-temperature (5-10ºC). Observations were made on days 1, 3, 6, and 7 for Indian mackerel concentration of 0% or control (without soaking of ruku-ruku leaf solution) while treatment with ruku-ruku leaf solution 10%, 30%, and 50% were carried out at days 1, 3, 6, 7, 8, 9, 10, 11, 12, and 13. The parameters observed included phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content. The results of research showed that the use of a ruku-ruku leaf solution with concentration 30% on Indian mackerel during low-temperature storage has the longest shelf life that is until the 13th day with amount of bacteria 6,90 × 107 cfu/g, degree of acidity (pH ) at 6,95, weight loss at 9,52% and water content at 65,32%.

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 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 Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Zhe Yang ◽  
Xue Han ◽  
Huiying Wu ◽  
Lijuan Zhang ◽  
Lanwei Zhang ◽  
...  
Keyword(s):  
Low Temperature ◽  
Water Content ◽  
Rice Flour ◽  
The Other ◽  
Low Temperature Storage ◽  
C Storage ◽  
Sodium Stearoyl Lactylate ◽  
Gelatinization Properties ◽  
Starch Retrogradation ◽  
Temperature Storage

Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (ΔHr/ΔHg) (11.84%) and hardness (1359 g) at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (P<0.05). Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation.

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 Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

2016 ◽  
Vol 4 (1) ◽  
pp. 58-68 ◽  
Author(s):  
Javed Ali ◽  
Suyash Pandey ◽  
Vaishali Singh ◽  
Prerna Joshi
Keyword(s):  
Low Temperature ◽  
Fungal Infection ◽  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Different Temperatures ◽  
Temperature Storage

The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.

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