RARA AMALIA, DWI (2023) AKTIVITAS ANTIBAKTERI PADA SATE BANDENG DENGAN PENAMBAHAN KARBOKSIMETIL KITOSAN (KMK) SELAMA PENYIMPANAN SUHU DINGIN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Milkfish satay is one of the culinary specialties of Banten Province. Milkfish satay is a product that is easily degraded, so its shelf life can only last for 2 days if stored at room temperature, and up to 6 days if stored at cold temperatures. The low shelf life of milkfish satay can be caused by high nutritional content and environmental influences, oxygen and contamination of microorganisms, so it is necessary to have preservatives in marketing milkfish satay products, one of which is carboxymethyl chitosan (KMK). The purpose of this study was to determine the best concentration of carboxymethyl chitosan (KMK) on the antibacterial capacity of milkfish satay during cold storage. The method used in this study is a laboratory experimental method. Completely Randomized Design 2 Factorial (RALF) with two factors experiment with two replications. The first factor is the concentration of KMK which consists of 4 levels, namely 0%, 3%, 4% and 5%. The second factor is the length of storage consisting of 6 levels, namely the 0th, 3rd, 6th, 9th, 12th and 15th days. The results showed that the addition of carboxymethyl chitosan (KMK) had a significant effect on antibacterial activity in milkfish satay, with the best concentration of 5% KMK which could kill Escherichia coli, while Staphylococcus aureus could only inhibit, but not kill S. aureus. Milkfish satay used in this study did not include all milkfish satay in Banten Province. The milkfish satay used in the study only used milkfish satay UKM in Banten Province whose sanitation and hygiene did not meet the SOP (Standard Operating Procedure).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Sate bandeng merupakan salah satu kuliner khas Provinsi Banten. Sate bandeng merupakan produk yang mudah mengalami degradasi sehingga umur simpannya hanya dapat bertahan selama 2 hari jika disimpan pada suhu ruang, dan hingga 6 hari jika disimpan pada suhu dingin. Rendahnya umur simpan sate bandeng dapat disebabkan oleh kandungan gizi yang tinggi dan pengaruh lingkungan, oksigen dan kontaminasi mikroorganisme, sehingga perlu adanya bahan pengawet dalam pemasaran produk sate bandeng, salah satunya adalah karboksimetil kitosan (KMK). Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi karboksimetil kitosan (KMK) terbaik terhadap daya antibakteri sate bandeng selama penyimpanan dingin. Metode yang digunakan dalam penelitian ini adalah metode eksperimen laboratorium. Rancangan Acak Lengkap 2 Faktorial (RALF) percobaan dua faktor dengan dua ulangan. Faktor pertama adalah konsentrasi KMK yang terdiri dari 4 taraf yaitu 0%, 3%, 4% dan 5%. Faktor kedua adalah lama penyimpanan yang terdiri dari 6 taraf yaitu hari ke-0, ke-3, ke-6, ke-9, ke-12 dan ke-15. Hasil penelitian menunjukkan bahwa penambahan karboksimetil kitosan (KMK) berpengaruh nyata terhadap aktivitas antibakteri pada sate bandeng, dengan konsentrasi terbaik KMK 5% yang dapat membunuh Escherichia coli, sedangkan Staphylococcus aureus hanya dapat menghambat, tetapi tidak membunuh S. aureus. Sate bandeng yang digunakan dalam penelitian ini tidak mencakup seluruh sate bandeng yang ada di Provinsi Banten. Sate bandeng yang digunakan dalam penelitian hanya menggunakan salah satu UKM sate bandeng di Provinsi Banten yang sanitasi dan higienitasnya tidak memenuhi SOP (Standard Operating Procedure). | |||||||||
| Uncontrolled Keywords: | Antibacterial, milkfish satay, carboxymethyl chitosan (KMK) Antibakteri, Sate bandeng, Karboksimetil Kitosan (KMK) | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs Dwi Rara Amalia | |||||||||
| Date Deposited: | 02 Aug 2023 13:45 | |||||||||
| Last Modified: | 02 Aug 2023 13:45 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/27262 |
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