ASAP CAIR CANGKANG KLUWAK (Pangium edule): IDENTIFIKASI KOMPONEN, SIFAT ANTIBAKTERI, DAN APLIKASINYA PADA IKAN LELE LOKAL (Clarias sp.) SELAMA PENYIMPANAN
| Main Authors: | , Esthi Irawati, S.Si., , Prof. Dr. E. Purnama Darmadji |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/119859/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=59864 |
Daftar Isi:
- Liquid Smoke from Kluwak Shell: Identification of components, antibacterial property, and its effects on catfish during storage The objective study was to investigate the components of liquid smoke from Kluwak shell and to check the antibacterial effect and to look of the effect of liquid smoke on catfish during storage. The safeties of liquid smoke studied by identification of volatile compounds of liquid smoke by means of Gas chromatography-Mass Spectroscopy (GC-MS). A high number of compounds was detected. They are identified as phenol and derivates, ketones and derivates, carbonyl, furan and pyran derivates, and guaiacol and derivates. The minimum concentration of Liquid smoke against Pseudomonas fluorescens and Staphylococcus aureus determinate using broth or agar dilution methods. Liquid smoke showed antibacterial activities againts P. fluorescens and S. aureus with inhibitory value 0,28% and 0,30%, respectly. Applications of 2,5% liquid smoke in Lele increased shelflife from 0 until 24 hours where better result retarded the decrease of pH, and increase TVB and TPC. Whereas at 4ÂoC until 6 days storage where better result retarded the increase of pH, TVB, and TPC.