Kualitas Ikan Kembung (Rastrelliger kanagurta) Setelah Perendaman Dalam Kitosan ditinjau dari Aspek Mikrobiologi dan Organoleptik
Abstract: The efforts that
should be made to maintain the quality of fish is by using antimicrobial
compounds, one of which is chitosan. The use of chitosan in this study was to
determine the effect and optimum concentration of chitosan in maintaining the
quality of mackerel (Rastrelliger kanagurta) from the microbiological and organoleptic
aspects. The study used a Completely Randomized Design (RAL) with 3 variations
of chitosan concentration is 1%, 2% and 3% dissolved in 1% acetic acid. The
control used was acetate 1% solution and distilled weter. Observations were
made after the fish are kept for 24 hours with the observation parameters of
Total Plate Count (TPC), organoleptic and the fish pH. Based on the Analysis of
Variance (ANOVA), the result showed that the administration of chitosan on
mackerel did not significantly affect the
value of TPC and organoleptic, but the increase in the total number of
bacteria in mackerel was lower than without the provision of chitosan. Chitosan
was also able to reduce the value of mackerel organoleptic lower than without the
provision of chitosan. Mackerel stored
for 24 hours at each treatment increased the pH 5 to 7, which shows that the
fish has undergone a process of decomposition.
Penulis: Gustini, Siti
Khotimah, Ari Hepi Yanti
Kode Jurnal: jpbiologidd140318
