Aplikasi Kitosan Emerita sp. Sebagai Bahan Pengawet Alternatif pada Ikan Belanak (Mugil cephalus) <br><i>[Chitosan Emerita sp. as a Preservative Alternative in Mugil cephalus]<i>

Abstract

Kata Kunci:Kitosan, Emerita sp.,pengawet ikan Abstrak Emerita sp. dapat diolah kitosan sebagai alternatif bahan pengawet ikan. Tujuan penelitian ini adalah untuk mengetahui aktivitas kitosan Emerita sp. dalam menghambat pertumbuhan mikroorganisme pembusuk pada ikan sehingga dapat digunakan sebagai bahan pengawet alternatif. Sampel Emerita sp. diperoleh dari pesisir pantai Widarapayung,Cilacap. Karakteristik kitosan Emerita sp. dianalisa melalui uji FTIR dan uji proksimat. Aktivitas kitosan Emerita sp. sebagai pengawet ikan, dianalisa melalui uji organoleptik dan uji Total Plate Count (TPC). Ikan belanak direndam dalam larutan kitosan Emerita sp. pada konsentrasi 0,5%, 1,5%, dan 2%. Lama waktu perendaman yaitu 15 menit, 30 menit dan 60 menit. Pengamatan kemunduran mutu dilakukan pada jam ke 0, 10, 15 dan ke 24. Kontrol menggunakan asam asetat 1% dengan perendaman selama 15 menit. Hasil penelitian menunjukkan Nilai Derajat Deasetilisasi (DD) kitosan Emerita sp. adalah 92,5%. Hasil terbaik uji organoleptik ditunjukan pada kosentrasi kitosan 0,5 % dengan lama perendaman selama 60 menit dibandingkan kontrol. Uji (TPC) menunjukkan ikan dengan perendaman kitosan Emerita sp. 2% selama 60 menit, memiliki jumlah bakteri lebih rendah (2,7x10 6 ) daripada kontrol (3,2 x10 6 ). Bedasarkan hasil uji TPC dan Organoleptik, kitosan Emerita sp. memiliki aktivitas penghambat pertumbuhan mikroorganisme sehingga dapat digunakan sebagai alternatif bahan pengawet. AbstractEmerita sp. can be processed into chitosan as an alternative to fish preservatives. The purpose of this study was to determine chitosan from Emerita sp. in inhibiting the growth of decomposing microorganisms in fish so it can be used as alternative preservatives. Emerita sp. was obtained from the coast of Widarapayung, Cilacap. Characteristics of chitosan from Emerita sp. was analyzed through FTIR profileand proximate content. The activity of chitosan from Emerita sp. as a fish preservative, analyzed through organoleptic and total plate count (TPC) test. Bluespot mullet fish was soaked in chitosan from Emerita sp. at concentrations of 0.5%, 1.5%, and 2%. Soaking process took was 15, 30 and 60 minutes. Observations on fish decay was conducted at the hour of 0, 10, 15 and 24. Control used 1% of acetic acid with soaking process for 15 minutes. The results of the study showed that the degrees of deacetylization (DD) chitosan from Emerita sp. is 92.5%. The best results of organoleptic were shown on 0.5% chitosan concentration with 60 minutes soaked time compared to controls. TPC shows fish with the soaking process in chitosan Emerita sp. 2% for 60 minutes, having a lower number of bacteria (2,7x10 6 ) than the control (3,2 x10 6 ). Based on the results of the TPC and organoleptic test, chitosan Emerita sp. has activity inhibiting the growth of microorganisms so that it can be used as an alternative preservative.

Chitosan and Drying Temperature Optimization on the Quality of Bage Lemuru Fish using RSM Methods

“…However, the differences of moisture content between the fish treated with different chitosan concentrations was not statistically significant which might be caused by the accumulation of moisture in the fish due to the formed film that trapped the moisture and oxygen inside the fish. This result was similar to the study conducted by Agustini (2007) and Wittriansyah et al (2019) where the use of 0.5% and 1.0% of chitosan did not significantly affect the moisture content of salted anchovies (Stolephorus heterolobus).…”

“…Table 1 showed that although no mould was developed on the fish that was dried at 67°C, there was a growth of 17 x 101 CFU/gr of microbial colonies. This was because chitosan can inhibit the growth of these microorganisms by covering the entire surface of the fish through thin film layer which will inhibit the penetration of oxygen and water through the surface of the fish body, resulting in the inhibition of aerobic microbes development (Hui 2007;Sarwono 2010;Wittriansyah et al 2019).…”

UJI AKTIVITAS ANTIOKSIDAN KITOSAN DARI CANGKANG YUTUK (Emerita sp) MENGGUNAKAN METODE ABTS (2,2 AZINOBIS (3-ETILBENZOTIAZOLIN)-6-ASAM SULFONAT)

“…Undur-undur laut biasanya disebut yutuk. Yutuk merupakan salah satu bahan yang banyak dimanfaatkan sebagai umpan untuk memancing, pakan ternak dan mengolahnya menjadi makanan ringan seperti rempeyek (Wittriansyah et al, 2019). Yutuk (Emerita sp.)…”

“…di Indonesia dapat ditemukan di pantai barat Sumatera, pantai selatan Jawa, dan pantai Sulawesi. Sebaran Yutuk di pantai selatan Jawa khususnya melibatkan wilayah Yogyakarta (Kabupaten Bantul dan Kulonprogo) serta daerah pesisir selatan mulai dari pantai Cilacap hingga pantai Kebumen (Wittriansyah et al, 2019).…”

Diversifikasi Olahan Sidat menjadi Produk Unagi Pastry

“…Sebagai perbandingan kadar air tepung tulang sidat terhadap tepung ikan lainnya adalah, tepung tulang ikan tuna 5.6% (Trilaksani et al, 2006), tepung tulang ikan patin sebesar 6.69% (Tababaka, 2004) dan tepung tulang ikan madidihang 3,76% (Maulida, 2005). Kadar air pada suatu bahan sangat dipengaruhi pada proses pengeringan (Wittriansyah et al, 2019). Proses pengeringan tepung tulang sidat sendiri dilakukan melalui proses oven.…”