Image of Aplikasi Bakteriosin Dari Isolat Bakteri Asam Laktat Asal Cencaluk Sebagai Biopreservatif Pada Bakso Ikan Patin Yang Disimpan Pada Suhu Dingin (5 ± 2°C)
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Aplikasi Bakteriosin Dari Isolat Bakteri Asam Laktat Asal Cencaluk Sebagai Biopreservatif Pada Bakso Ikan Patin Yang Disimpan Pada Suhu Dingin (5 ± 2°C)

ABSTRACT
Fish meatballs have a relatively short shelf-life, because they are easily contaminated and allow microbes growing during the storage. The alternative way to solve this problem is the using natural preservatives (biopreservatives). The purpose of this study was to determine the effect of different concentrations of bacteriocin, as a biopreservative extracted from lactic acid bacteria isolated from cencaluk, on the self-life of catfish meatballs stored in cold temperatures (5 ± 2°C). The method used in this study was experimental, while the experimental design used was a completely randomized design (CRD) with one treatment factor which is the differences of bacteriocin concentrations consisting of 4 levels (0%, 2.5%, 5.0%, and 7.5%). Furthermore, the fish balls were stored in cold temperatures (5 ± 2°C) to be observed the quality changes in 0, 3, 6, and 9 days of storage, with 3 replications. The results of the identification of the type of Lactic Acid Bacteria (LAB) isolated from cencaluk was strongly suspected to genus Lactobacillus. The results showed that differences in bacteriocin concentrations had a significant effect on sensory quality characteristics, chemical content quality (pH value, Aw value, moisture content, TVB-N content) and microbiological contamination (total plate count and Escherichia coli bacterial contamination) in catfish meatballs. Catfish meatballs immerged in bacteriocin could be stored for 6 days, while the control treatment (without bacteriocin) only lasted up to 3 day. The quality of fish meatballs immerged in 2.5% bacteriosin was recommended to be applied, because it was not significantly different to those immerged in 5.0% and 7.5% bacteriocin
Keywords: bacteriocins, BAL, biopreservatives, catfish, meatballs
1.) Student of the Fisheries and Marine Science Faculty, Universitas Riau
2.) Lecturer of the Fisheries and Marine Science Faculty, Universitas Riau

Ketersediaan
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Perpustakaan Universitas Riau 1904111146
1904111146
Tersedia
Informasi Detail
Judul Seri
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No. Panggil
1904111146
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
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Klasifikasi
1904111146
Tipe Isi
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Tipe Media
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Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
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Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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