Penggunaan Glyroxyl untuk Menghambat Penurunan Mutu Ikan Mas (Cyprinus carpio) Segar
Abstract: One of the
preservative agents that was claimed having bactericidal effect is glyroxyl.
This study was aimed to observe the effect of glyroxyl on carp’s (Cyprinus
carpio) shelf life.
Factorial design was used in this experiment with 9 treatments in
triplicates. The fish was immersed in glyroxyl solution at concentrations of 0
(control), 0.1, 0.3 and 0.5% (w/v) for 5 min. Following immersion, fish was
drained and kept in plastic bucket at ambient temperature. Sampling was done at
0, 12 and 24 h storage and analysis was carried out organoleptically,
chemically (TVB) and microbiologically (TPC, Enterobacter). Results showed that
organoleptically, chemically and microbiologically, there were no significant
different on spoilage inhibition of glyroxyl compared to control. Similar to
control, glyroxyl was able to prevent spoilage of carp fish only up to 12 h.
The fish was rejected by panelists after 12 h of storage. The TVB value and
bacterial counts, including Enterobacter, also increased sharply after that
time.
Keywords: carp, glyroxyl,
preservation, spoilage
Penulis: Farida Ariyani,
Jovita Tri Murtini, Ninoek Indriati, Dwiyitno Dwiyitno, Yusma Yenni
Kode Jurnal: jpperikanandd070046
