Application of Chitosan as Antibacterial for Pangasius Fillet at Low Temperature Storage

Abstract

Cara sitasi: Damayanti W, Rochima E, Hasan Zahidah. 2016. Aplikasi kitosan sebagai antibakteri pada filet patin selama penyimpanan suhu rendah. Jurnal Pengolahan Hasil Perikanan Indonesia 19(3): 321-328. AbstrakPenelitian ini bertujuan untuk mendapatkan konsentrasi kitosan yang optimal sebagai bahan antibakteri dengan masa simpan filet patin paling lama pada penyimpanan suhu rendah (5-10 o C). Metode yang digunakan yaitu metode eksperimental dengan rancangan acak lengkap, dengan empat perlakuan dan tiga ulangan. Filet patin direndam dengan perlakuan kitosan 0%, 1%, 2% dan 3% selama tiga menit, dikemas dengan styrofoam dan plastik wrap, kemudian disimpan pada suhu rendah. Pengamatan dilakukan pada hari ke-1, 3, 5, 6, 7, 9, 10, 11 dan 12. Parameter yang diamati meliputi total koloni bakteri, derajat keasaman (pH), susut bobot, dan aktivitas antibakteri kitosan menggunakan metode difusi cakram. Hasil penelitian disimpulkan bahwa kitosan 2% adalah konsentrasi yang optimal untuk penyimpanan filet patin pada suhu rendah hingga hari ke-11, dengan total koloni bakteri 6,7 x10 5 cfu/g, pH 6,67 dan susut bobot sebanyak 6,78%. Kitosan juga memiliki kemampuan aktibakteri yang lebih tinggi terhadap Escherichia coli (bakteri Gram negatif) dibandingkan pada Staphylococcus aureus dan Bacillus subtilis (bakteri Gram positif).Kata kunci: antibakteri, filet patin, kitosan, suhu rendah Abstract This research were to obtain the optimal concentration of chitosan as an antibacterial material wich had the longest of storage period of pangasius fillet at low temperature storage (5-10 o C). The method used is an experimental method with a completely randomized design, four treatments and three replications. Pangasius fillet was soaked with chitosan 0%, 1%, 2% and 3% for 3 minutes, then packed with styrofoam and plastic wrap and stored at low teperature. The observation were made on day 1st, 3rd, 5th, 6th ,7th, 9th,10th, 11th and 12th. The parameters observed total bacterial colonies, the degree of acidity (pH), weight loss, and antibacterial activity of chitosan using disc diffusion methods. The conclusion of research was that the 2% chitosan is optimal concentration for pangasius fillet storage at a low temperature until day 11th, with a total 6.7 X10 5 cfu/g of bacterial colonies, pH 6.67 and total 6,78 % of weight loss.Chitosan also has a higher antibacterial capability against Escherichia coli (Gram negative bacteria) than Staphylococcus aureus and Bacillus subtilis (Gram positive bacteria).

EFFECT OF CHITOSAN COATINGS ON PRESERVATION OF RED SNAPPER (Lutjanus argentimaculatus Forsskal, 1775 ) DURING LOW TEMPERATURE STORAGE

“…The increasing of TVC in the red snapper coated with chitosan was higher compared to control (1% acetic acid). This finding was different with study done in other study [9] which applied chitosan on Pangasius pangasius fillet under chilling condition. They found that the total plate count of the pangasius fillets with the addition of chitosan were not exceeded log 5 CFU/g up until 9 days for 1% chitosan and 11 days for 2 and 3% chitosan.…”

“…The other study showed that application of 1% (w/v) of chitosan on smoked milk fish at room temperature retained the microbiological quality up to seven days [13]. However, based on starting point of the application of chitosan was log 4 CFU/g, both result this study and Damayanti [9] were able to maintain the microbiological quality up until three days. This study indicated that the initial microbiological quality of the fish will affect the storage of the fish.…”

Aplikasi Kitosan Cangkang Bekicot (Achatina Fulica F) Pada Tahu Putih Terhadap Organoleptis, Bobot Susut, Dan Lama Simpan

“…Selain itu juga pemanfaatan kitosan juga berguna baik untuk industri tekstil, pengobatan, makanan, dan degradasi limbah logam berat (Pujari & Pandharipande., 2016;Uthairatanakij, et al, 2007). Penelitian Damayanti et al (2016) bahwa kekampuan kitosan dapat memperlama umur simpan fillet ikan patin selama 11 hari. Melihat potensi yang dimiliki oleh kitosan maka peneliti tertarik untuk memanfaatkan potensi kitosan cangkang bekicot yang diaplikasikan pada tahu putih terhadap organoleptik, bobot susut, dan lama simpan.…”

“…Tahu putih kontrol asam asetat dengan nilai simpangan baku 17,64, tahu putih yang diberi aquadest nilai simpangan baku 15,11, tahu putih yang diberi kosentrasi kitosan cangkang bekicot 1% dengan simpangan baku 13,79%, kosentrasi 1,5% simpangan baku 22,22, kosentrasi kitosan 2% simpangan baku 20,47. Perlakuan pada kosentrasi 2% bobot susut lebih kecil sesuai dengan penelitian Damayanti et al (2016).…”

Effectiveness of the Ruku-ruku Leaf Solution (Ocimum sanctum) as a Natural Preservative in Indian Mackerel (Rastrelliger sp.) during Low-temperature Storage

“…Based on the results of the examination, the ruku-ruku leaf stock solution used in the study had a slightly acidic pH value of 6.0, so that this value could affect the pH of Indian mackerel. Naturally, the pH in fish meat will decrease at the beginning of the storage period and then rise until the pH reaches base [36].…”