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EFEKTIVITAS KITOSAN SEBAGAI ANTILALAT DAN ANTI BAKTERI PADA PEMBUATAN IKAN ASIN

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This research aims to determine the effectiveness of chitosan as a natural antilalat and anti-bacterial in salted fish processing. The research method used is descriptive and Randomized Group Design (RAK) carried out in 5 levels of treatment and carried out 3 replications. The treatment used is the difference in chitosan concentration with details of A0 (salted fish without treatment, as control), A1 (salted fish sprayed with 1% acetic acid), A2 (salted fish sprayed with 0.5% chitosan), A3 (salted fish sprayed with 1.0% chitosan), A4 (salted fish sprayed with 1.5% chitosan). The research parameters used were measuring temperature and humidity, the frequency of the number of flies that landed during drying, color analysis, identification of spoilage bacteria, and identification of coliform bacteria. The results showed the frequency of the number of flies that landed during 3 days of drying ranged from 1-13 flies. The results of the frequency of the highest number of flies on salted fish without treatment (control) and the frequency of the lowest number of flies on salted fish sprayed with chitosan 1.0% and 1.5%, color tests ranged from 11.68-42.30 the highest value on salted fish sprayed with chitosan 1.5% and the lowest value on salted fish sprayed with 1% acetic acid, identification of spoilage bacteria ranged from 3.14 log CFU/mL - 4. 19 log CFU/mL the highest number of colonies of spoilage bacteria in salted fish without treatment and the lowest number of colonies of spoilage bacteria in salted fish sprayed with 1.5% chitosan, identification of coliform bacteria in samples without treatment and samples sprayed with 1% acetic acid that did not meet the Standard Plate Count (SPC) and no coliform bacteria were found in samples sprayed with 0.5%, 1.0%, 1.5% chitosan.

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Detail Information

Series Title

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Call Number

T1566732024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2024

Collation

xvi, 25 hlm.; ilus.; tab, 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.907

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi pembuatan makanan dari daging

Specific Detail Info

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Statement of Responsibility

SEW

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