POTENSI ANTIBAKTERI DARI EKSTRAK DAUN SIRIH HIJAU (Piper betle linn) TERHADAP MASA SIMPAN IKAN BANDENG (Chanos chanos) PADA SUHU RENDAH
| Main Author: | RISNANDI, RISNANDI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/2538/1/POTENSI%20ANTIBAKTERI%20DARI%20EKSTRAK%20DAUN%20SIRIH%20HIJAU%20%28Piper%20betle%20linn%29%20TERHADAP%20MASA%20SIMPAN%20IKAN%20BANDENG%20%28Chanos%20chanos%29%20PADA%20SUHU%20RENDAH.pdf https://eprints.untirta.ac.id/2538/ https://faperta.untirta.ac.id/ |
Daftar Isi:
- RISNANDI. 2019. The Potential of Antibacterials From an Extract of Betel Leaves (Piper betle linn) Against The Storage Time of Milkfish (Chanos chanos) at Low Temperatures. Supervised by ARIS MUNANDAR and DINI SURILAYANI Fish is a perishable food. Putrefaction activity is an example of damage, for safe preservation is needed for the consumers by utilizing the natural ingredients of betel (Piper betle linn). The purpose of this research was to determine the optimum concentration of green betel leaf extract to inhibit bacterial growth and extend the shelf life of milkfish. This research was conducted in May-November 2018 at the Fisheries Product Processing Technology Laboratory, Department of Fisheries, Faculty of Agriculture, University of Sultan Ageng Tirtayasa. Analysis of Total Plate Count was carried out at the Biology Laboratory Department of Biology Education, Faculty of Teacher Training and Education, University of Sultan Ageng Tirtayasa. The average weight of milkfish 250±125.72 g. The study consisted of several stages, namely the preliminary stage of determining the milkfish more post mortem and the main stage of the organoleptic test, Total Plate Count, Total Volatile Based on pH. This study used a factorial complete randomized design with two factors, namely the concentration of betel leaf extract and phase post mortem with 2 replications. The parameters observed in this study were organoleptic values, Total Plate Count, Total Volatile Base and pH. Milkfish with a concentration of green betel leaf extract 40% is the optimum concentration with a shelf life of up to 10 days. with a value of TPC 3x 104 cfu/g, TVB 11.20 mgN/100g, pH 6.64, and an average value of 6.49 organoleptic. Keywords: Antibacterial, betel leaves, and fish quality