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Potensi Pemanfaatan Ekstrak Etanol Alga Merah (Kappaphycus alvarezii) sebagai Pengawet Alami Pengganti Formalin pada Daging Ikan
[Potential Use Of Red Algae Ethanol Extract (Kappaphycus alvarezii) As Formalin Substitute Natural Preservative In Meat Fish]
Corresponding Author(s) : Wahju Tjahyaningsih
Jurnal Ilmiah Perikanan dan Kelautan, Vol. 5 No. 2 (2013): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Abstract
Abstract
Fish meat is more nutritious source of protein and relatively safe for human consumption. Fish meat more easily damaged than red meat product quality, so it is necessary that the process of pickling fish maintained in fresh condition and suitable for consumption. The ethanol extract of red algae Kappaphycus alvarezii been known have antioxidant and antimicrobial effects, so need some research on the use of red algae extract as a preservative. Red algae extract with a concentration of 400 ppm, 500 ppm, 600 ppm and 1 % formalin, each sample is used as a meat preservative for tilapia fillets as 40 grams. Samples of tilapia meat is soaked in an preservative solution as long as 60 minutes. During immersion, the samples of tilapia meat stored at room temperature. Observation of tilapia meat quality is done about six hours after meat removed from the preservative solution. Fish meat quality were analyzed to describe the organoleptic quality, methods of the TPC, and proximate analysis. The results showed that the ethanol extract of red algae Kappaphycus alvarezii 600 ppm has potential as a natural preservative based on test results of TPC, proximate and organoleptic test.
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- Afrianto, A. dan E. Liviawaty.1989. Pengawetan dan Pengolahan Ikan. Penerbit Kanisius. Yogyakarta.
- Bama A.S., K. Jayathilokan, G.K. Sherma, K. Radhakrisna. 2007. Food Chemistry. Vol. 105. Issue 3. 908-916.
- BSNI (Badan Standar Nasional Indonesia). 2009. Batas Maksimum Cemaran Mikroba dalam Pangan: SNI 7388 Deptan.go.id. 2007. Formalin dan Masalahnya. Warta penelitian dan pengembangan pertanian Vol 29 No. 5 2007. Jakarta.
- Harborne, J.B. 2008. Metode Fitokimia : Penuntun Cata Modern Menganalisis tumbuhan. Penerbit ITB. Bandung.
- Hadiwiyoto, S.1993. Teknologi Pengolahan Hasil Perikanan. Liberty Yogyakarta. Yogyakarta.
- Herdiantini, E., 2003. Analisis Bahan tambahan Kimia (Bahan Pengawet dan Pewarna) yang dilarang dalam Makanan. Tugas Akhir yang tidak dipublikasikan. Fakultas Teknik Universitas Pasundan. Bandung.
- Iskandar, Y, D. Rusmiati, R. R. Dewi. 2003 Uji Aktivitas Antibakteri Ekstrak Etanol Rumput Laut (Eucheuma Cottonii)
- Terhadap Bakteri Escherichia Coli Dan Bacillus Cereus. Jurusan Farmasi Fakultas MIPA Universitas Padjadjaran Jatinangor. Sumedang.
- Kumar, K. S., K. Ganesan,. P.V. Subba Rao. 2007. Anioxidant Potensial of Solvent extratcs of Kappphycus alvarezii(Doty) – An edible seaweed. Marine Biotechnology and Ecology Discipline. Sentral salt and marine Chemicals
- Research Institute. Gujarat India. Science direct. Food Chemistry 107 (2008). 289-295.
- Lalopua,V. H Purnomo, Sukoso and Aulani'am. 2011. Red seaweed (Kappaphycus alvarezii DOTY) from Mollucas island
- water as potential flavonoid resource of natural antioxidant. Livestock Research for Rural Development 23 (12).
- Lund, M., 1994. Handbook of Food Additives. Vol. 1 & 2. CRC Press, Florida.
- Purwani, E, dan Muwakhidah. 2008. Efek Berbagai Pengawet Alami Sebagai Pengganti Formalin Terhadap Sifat
- Organoleptik Dan Masa Simpan Daging Dan Ikan. Jurnal Penelitian Sains & Teknologi, Vol. 9, No. 1, 2008: 1 – 14.
- Setyaningsih, I., dkk. 1999. Pengaruh Penggunaan Ekstrak Chlorella sp. Terhadap Kesegaran Fillet Ikan Nila Merah (Oreochromis sp.) selama Penyimpanan Pada Suhu Ruang. Buletin THP. Vol. VI No. 2.
- Siregar, A.F., A. Sabdono, D. Pringgenies. 2012.Potensi Antibakteri Ekstrak Rumput Laut Terhadap Bakteri Penyakit Kulit Pseudomonas aeruginosa, Staphylococcus epidermidis, dan Micrococcus luteus . Journal Of Marine Research. Volume 1, Nomor 2, Tahun 2012, hal. 152-160 Online di: http://ejournal-s1.undip.ac. id/index.php/jmr .
References
Afrianto, A. dan E. Liviawaty.1989. Pengawetan dan Pengolahan Ikan. Penerbit Kanisius. Yogyakarta.
Bama A.S., K. Jayathilokan, G.K. Sherma, K. Radhakrisna. 2007. Food Chemistry. Vol. 105. Issue 3. 908-916.
BSNI (Badan Standar Nasional Indonesia). 2009. Batas Maksimum Cemaran Mikroba dalam Pangan: SNI 7388 Deptan.go.id. 2007. Formalin dan Masalahnya. Warta penelitian dan pengembangan pertanian Vol 29 No. 5 2007. Jakarta.
Harborne, J.B. 2008. Metode Fitokimia : Penuntun Cata Modern Menganalisis tumbuhan. Penerbit ITB. Bandung.
Hadiwiyoto, S.1993. Teknologi Pengolahan Hasil Perikanan. Liberty Yogyakarta. Yogyakarta.
Herdiantini, E., 2003. Analisis Bahan tambahan Kimia (Bahan Pengawet dan Pewarna) yang dilarang dalam Makanan. Tugas Akhir yang tidak dipublikasikan. Fakultas Teknik Universitas Pasundan. Bandung.
Iskandar, Y, D. Rusmiati, R. R. Dewi. 2003 Uji Aktivitas Antibakteri Ekstrak Etanol Rumput Laut (Eucheuma Cottonii)
Terhadap Bakteri Escherichia Coli Dan Bacillus Cereus. Jurusan Farmasi Fakultas MIPA Universitas Padjadjaran Jatinangor. Sumedang.
Kumar, K. S., K. Ganesan,. P.V. Subba Rao. 2007. Anioxidant Potensial of Solvent extratcs of Kappphycus alvarezii(Doty) – An edible seaweed. Marine Biotechnology and Ecology Discipline. Sentral salt and marine Chemicals
Research Institute. Gujarat India. Science direct. Food Chemistry 107 (2008). 289-295.
Lalopua,V. H Purnomo, Sukoso and Aulani'am. 2011. Red seaweed (Kappaphycus alvarezii DOTY) from Mollucas island
water as potential flavonoid resource of natural antioxidant. Livestock Research for Rural Development 23 (12).
Lund, M., 1994. Handbook of Food Additives. Vol. 1 & 2. CRC Press, Florida.
Purwani, E, dan Muwakhidah. 2008. Efek Berbagai Pengawet Alami Sebagai Pengganti Formalin Terhadap Sifat
Organoleptik Dan Masa Simpan Daging Dan Ikan. Jurnal Penelitian Sains & Teknologi, Vol. 9, No. 1, 2008: 1 – 14.
Setyaningsih, I., dkk. 1999. Pengaruh Penggunaan Ekstrak Chlorella sp. Terhadap Kesegaran Fillet Ikan Nila Merah (Oreochromis sp.) selama Penyimpanan Pada Suhu Ruang. Buletin THP. Vol. VI No. 2.
Siregar, A.F., A. Sabdono, D. Pringgenies. 2012.Potensi Antibakteri Ekstrak Rumput Laut Terhadap Bakteri Penyakit Kulit Pseudomonas aeruginosa, Staphylococcus epidermidis, dan Micrococcus luteus . Journal Of Marine Research. Volume 1, Nomor 2, Tahun 2012, hal. 152-160 Online di: http://ejournal-s1.undip.ac. id/index.php/jmr .