AKTIVITAS ANTIBAKTERI ASAP CAIR DAN DAYA AWETNYA TERHADAP BAKSO IKAN
ABSTRACT: The study were
investigated antibacterial activity of liquid smoke from coconut shell and its
applications of fishball at room temperature (27-28°C) and refrigeration
temperature {4±1°C). The Minimum Inhibitory Concentration (MIC) of liquid
smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined
using broth or agar dilution methods. liquid smoke showed bactericidal effects
with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40°/o against S.
aureus and 0.22°/o against P. aeruginosa. Trial in fishball, showed that
boiling in 2.5% liquid smoke and storage at 27-28°C and 4±1°C were inhibited
the growthof total bacteria and increased shelflife 16 hours and 8 days than no
treatment (based on SNI 01-3819-1995), respectively, and retarded the increased
in pH and moisture content after storage. The results indicated that liquid
smoke was an effective inhibitor of fishball spoilage.
Penulis: Ita Zuraida, Rokhani
Hasbullah, Sukarno, Slamet Budijanto, Sulusi Prabawati, Setiadjit
Kode Jurnal: jppertaniandd090083
