PENGARUH EKSTRAK JAHE (Zingiber officinale) TERHADAP PENGHAMBATAN MIKROBA PERUSAK PADA IKAN NILA (Oreochromis niloticus)
Abstract: Compared to Catfish,
Tilapia fish (Oreochromis niloticus) is more prospective to be cultivated since
it has higher nutritional value. Tilapia is classified perishable because it
decays quickly. Several natural substances have ability to preserve fish
because they contain some components that have antimicrobial effects, for
example ginger that contains gingerol, shogaol and zingerone. The aim of this experiment
was to understand the influence of ginger extract (Zingiber officinale) to
inhibit decaying microbe of Tilapia fish. This research implemented
experimental method with 4 treatments and each treatment was replicated 2
times. Data were analysed by classifying inhibition level of each treatment. It
showed that of 16 isolate, 10 of them had been inhibited. It was revealed that
there were 4 types of microorganism, 2 were classified as gram positive while
the rest were gram negative. Based on classifying inhibition level of each
treatment, the greatest inhibition zone was found at IB 7 which was 25 mm and
concentration 50% with type of microbe Bacillus alvei. Regard to inhibition
level, gram positive microorganisms were inhibited more effectively. It can be
concluded that application of ginger extract provided significant difference
compared to no-extract treatment. Meanwhile, between those three percentages of
ginger extract application (50%, 60% and 70%) significant difference was not
found in term of inhibition level.
Penulis: Eni Purwani dan Setyo
Wulang Nur Hapsari
Kode Jurnal: jpkesmasdd110036
