PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN

To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health<...

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Main Author:	Evy Setiawati
Format:	Article
Language:	Indonesian
Published:	Balai Riset dan Standardisasi Industri Banj 2014-12-01
Series:	Jurnal Riset Industri Hasil Hutan
Online Access:	http://ejournal.kemenperin.go.id/jrihh/article/view/1233

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author	Evy Setiawati
author_facet	Evy Setiawati
author_sort	Evy Setiawati
collection	DOAJ
description	<p><em>To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, </em><em>it</em><em> is necessary to find a substitute for food preservative </em><em>that safe for</em><em> health</em><em>.</em><em> One of the natural preservative is wood vinegar. </em><em>The </em><em>research</em><em> </em><em>aim </em><em>was to </em><em>investigate </em><em>the effect of wood</em><em> vinegar</em><em> from</em><em> </em><em>wood</em><em> Galam on fish preservation. Purification of wood vinegar used in this </em><em>research was used </em><em>redistilled</em><em> based on boiling point. </em><em>The making of</em><em> Galam wood</em><em> vinegar </em><em>used</em><em> </em><em>temperature</em><em> variation ≤100°C and 100 <x <200°C. The purification us</em><em>ed</em><em> </em><em>temperature</em><em> variation x≤100<sup>0</sup>C, 100<x≤110<sup>0</sup>C, and 110<x≤ 120<sup>0</sup>C. Fish preservation us</em><em>ed</em><em> </em><em>red</em><em>istilled </em><em>vinegar</em><em> </em><em>by </em><em>concentration of 2.5</em><em>%, 5%, 7.5%, and 10%. Microbiological analysis include</em><em>d</em><em> </em><em>Total</em><em> Plate Count and Fungus. </em><em>Redistilled w</em><em>ood</em><em> vinegar </em><em>product were</em><em> </em><em>colorless</em><em> clear</em><em>,</em><em> transparent</em><em>, weak, pH from 2.52 to 2.73, specific gravity </em><em>from</em><em> </em><em>1.001 to 1.004</em><em>, total </em><em>acid from </em><em>16.75 to 42.34</em><em>%</em><em>. Fish preservation </em><em>using 7.5%</em><em> </em><em>wood</em><em> vinegar equal to 10%, but with different </em><em>from</em><em> 2.5</em><em>% and 5%. </em><em>W</em><em>ood</em><em> vinegar</em><em> that had 7.5%</em><em> </em><em>concentration</em><em> has the same effect </em><em>to </em><em>10</em><em>%, on the other hand, there is the greatest microbial growth treatment </em><em>on 2.5%</em><em> </em><em>wood</em><em> vinegar concentration</em><em>. </em><em>Based on the</em><em> TPC, it can be said that the </em><em>fish </em><em>preservation</em><em> c</em><em>ould</em><em> last</em><em> up to 3 days at room temperature, and there </em><em>was</em><em> a</em><em> significant microbial growth</em><em> on the fifth day.</em><em> </em><strong><em></em></strong></p><p><strong><em>Keywords: </em></strong><em>fish preservatives, redistilled, wood vinegar, galam wood</em><em></em></p>
first_indexed	2024-04-12T12:17:33Z
format	Article
id	doaj.art-2c9778375d364f7da65af70ecbca4726
institution	Directory Open Access Journal
issn	2086-1400 2503-0779
language	Indonesian
last_indexed	2024-04-12T12:17:33Z
publishDate	2014-12-01
publisher	Balai Riset dan Standardisasi Industri Banj
record_format	Article
series	Jurnal Riset Industri Hasil Hutan
spelling	doaj.art-2c9778375d364f7da65af70ecbca47262022-12-22T03:33:23ZindBalai Riset dan Standardisasi Industri BanjJurnal Riset Industri Hasil Hutan2086-14002503-07792014-12-0162132210.24111/jrihh.v6i2.12331056PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKANEvy Setiawati<p><em>To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, </em><em>it</em><em> is necessary to find a substitute for food preservative </em><em>that safe for</em><em> health</em><em>.</em><em> One of the natural preservative is wood vinegar. </em><em>The </em><em>research</em><em> </em><em>aim </em><em>was to </em><em>investigate </em><em>the effect of wood</em><em> vinegar</em><em> from</em><em> </em><em>wood</em><em> Galam on fish preservation. Purification of wood vinegar used in this </em><em>research was used </em><em>redistilled</em><em> based on boiling point. </em><em>The making of</em><em> Galam wood</em><em> vinegar </em><em>used</em><em> </em><em>temperature</em><em> variation ≤100°C and 100 <x <200°C. The purification us</em><em>ed</em><em> </em><em>temperature</em><em> variation x≤100<sup>0</sup>C, 100<x≤110<sup>0</sup>C, and 110<x≤ 120<sup>0</sup>C. Fish preservation us</em><em>ed</em><em> </em><em>red</em><em>istilled </em><em>vinegar</em><em> </em><em>by </em><em>concentration of 2.5</em><em>%, 5%, 7.5%, and 10%. Microbiological analysis include</em><em>d</em><em> </em><em>Total</em><em> Plate Count and Fungus. </em><em>Redistilled w</em><em>ood</em><em> vinegar </em><em>product were</em><em> </em><em>colorless</em><em> clear</em><em>,</em><em> transparent</em><em>, weak, pH from 2.52 to 2.73, specific gravity </em><em>from</em><em> </em><em>1.001 to 1.004</em><em>, total </em><em>acid from </em><em>16.75 to 42.34</em><em>%</em><em>. Fish preservation </em><em>using 7.5%</em><em> </em><em>wood</em><em> vinegar equal to 10%, but with different </em><em>from</em><em> 2.5</em><em>% and 5%. </em><em>W</em><em>ood</em><em> vinegar</em><em> that had 7.5%</em><em> </em><em>concentration</em><em> has the same effect </em><em>to </em><em>10</em><em>%, on the other hand, there is the greatest microbial growth treatment </em><em>on 2.5%</em><em> </em><em>wood</em><em> vinegar concentration</em><em>. </em><em>Based on the</em><em> TPC, it can be said that the </em><em>fish </em><em>preservation</em><em> c</em><em>ould</em><em> last</em><em> up to 3 days at room temperature, and there </em><em>was</em><em> a</em><em> significant microbial growth</em><em> on the fifth day.</em><em> </em><strong><em></em></strong></p><p><strong><em>Keywords: </em></strong><em>fish preservatives, redistilled, wood vinegar, galam wood</em><em></em></p>http://ejournal.kemenperin.go.id/jrihh/article/view/1233
spellingShingle	Evy Setiawati PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN Jurnal Riset Industri Hasil Hutan
title	PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
title_full	PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
title_fullStr	PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
title_full_unstemmed	PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
title_short	PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
title_sort	pengaruh redestilasi cuka kayu galam melaleuca leucadendron linn terhadap pengawetan ikan
url	http://ejournal.kemenperin.go.id/jrihh/article/view/1233
work_keys_str_mv	AT evysetiawati pengaruhredestilasicukakayugalammelaleucaleucadendronlinnterhadappengawetanikan

PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN

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