PENGARUH LAMA PERENDAMAN UDANG DALAM PERASAN JERUK LEMON (Citrus medica var lemon) TERHADAP JUMLAH PERTUMBUHAN BAKTERI
| Main Authors: | Safitri, Rizka, ., Suliati, Mutiarawati, Diah Titik |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
ANALIS KESEHATAN SAINS
, 2013
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| Online Access: |
http://ejournal.poltekkesdepkes-sby.ac.id/ojs/index.php/ANKES/article/view/143 http://ejournal.poltekkesdepkes-sby.ac.id/ojs/index.php/ANKES/article/view/143/143 |
Daftar Isi:
- Shrimp has a high protein and low fat, as well as high potential damage caused bybacteria. Shrimp damage prevention can be done by acidification using lemon juice. Lemonjuice contains bioflavonoids and organic acids that act as an antibacterial. Bioflavonoidscause da~cells and a decreasing pH and the Inhlb'lted proliferation of bacteria Thestudy was conducted was by soaking the shrimp in lemon juice at different period of timei.e. 0, Y., %, Yo and 1 hour and calculating the amount of bacterial growth by Total PlateCounting method. The results of bacteria soaking shrimp in lemon Juice for 0, )I., %, Yo, and 1hour period revealed 1.8 x 10ยท' 2.1 x lOS, 1.6 x 10', 1.8 x 10', 1.7 x 10' colonies I g, thus itcan be conctuded that there is signiflC8Jlt impact of period of soaking time of the shrimp inlemon juice against bacterial growthKata kunci: Jeruk lemon, Udang, Jumlah pertumbuhan bakteri