STUDI PENGGUNAAN KHITOSAN SEBAGAI ANTI BAKTERI PADA IKAN TERI (Stolephorus heterolobus) ASIN KERING SELAMA PENYIMPANAN SUHU KAMAR THE EFFECT OF CHITOSAN CONCENTRATION ON QUALITY OF DRIED-SALTED ANCHOVY (Stolephorus heterolobus) DURING ROOM TEMPERATURE STORAGE

Sedjati, Sri and Agustini, Tri Winarni and Surti, Tuti (2007) STUDI PENGGUNAAN KHITOSAN SEBAGAI ANTI BAKTERI PADA IKAN TERI (Stolephorus heterolobus) ASIN KERING SELAMA PENYIMPANAN SUHU KAMAR THE EFFECT OF CHITOSAN CONCENTRATION ON QUALITY OF DRIED-SALTED ANCHOVY (Stolephorus heterolobus) DURING ROOM TEMPERATURE STORAGE. Jurnal Pasir Laut, 2 (2). pp. 54-60. ISSN 1858-1684

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Abstract

ABSTRAK Penelitian ini mempelajari penggunaan khitosan pada proses pengawetan ikan teri (S. heterolobus) asin kering selama penyimpanan suhu kamar. Tujuannya adalah mengetahui konsentrasi khitosan yang efektif untuk proses pengolahannya. Metoda penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial . Faktor pertama adalah perlakuan konsentrasi khitosan (tiga taraf :0,0%; 0,5%; 1,0%) dan faktor kedua adalah lama penyimpanan(lima taraf : 0; 2; 4; 6; 8 minggu). Variabel dependen yang diamati meliputi total bakteri/TPC, kadar air dan aktifitas air). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi khitosan berpengaruh nyata (p<0,01) hanya terhadap variabel dependen total bakteri. Sedangkan perlakuan lama penyimpanan berpengaruh nyata ( p<0,01) terhadap variabel kadar air dan total bakteri. Konsentrasi khitosan 0,5% merupakan konsentrasi yang efektif untuk menurunkan total bakteri ikan teri asin kering. Kata-kata kunci: Konsentrasi Khitosan, Ikan Teri (S. heterolobus.) Asin Kering, Lama Penyimpanan ABSTRACT This research studied the application of chitosan on dried-salted anchovy S. heterolobus preservation during storage at room temperature. The aim of study was to know the effective concentration of chitosan for its processing. The experimental design used was Randomized Complete Block with two factors. The first factor was chitosan concentration (three levels, i.e: 0,0%; 0,5%; 1,0%) while the second factor was storage time (five levels, i.e: 0; 2; 4; 6; 8 weeks). Observation of dependent variables included total bacterial counts/TPC, moisture content and water activity. The results of this study indicated that chitosan concentration variable was significantly reduced the total bacterial counts (p<0,01). During storage at room temperature, storage time variable was significantly influencing the moisture and total bacterial counts (p<0,01). The effective concentration of chitosan for reducing total bacterial counts was 0,5%. Key Words: Chitosan Concentration, Dried-salted Anchovy (S. heterolobus), Storage Time

Item Type:Article
Subjects:S Agriculture > S Agriculture (General)
Divisions:Postgraduate Program > Master Program in Coastal Resource Management
ID Code:4378
Deposited By:mr heru kartiko prihartono
Deposited On:19 Jan 2010 11:57
Last Modified:19 Jan 2010 15:38

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