PENGGUNAAN EKSTRAK RUMPUT LAUT Padina sp. UNTUK PENINGKATAN DAYA SIMPAN FILET NILA MERAH YANG DISIMPAN PADA SUHU DINGIN (The Use of Seaweed Padina sp. Ectract to Extent Shelf Life of Refrigerated Red Nile Fillet)
The aim of the research was to determine effect of Padina sp. extract on shelf life of red nile fi llet during storage at low temperature. Red nile fi llet was soaked up into Padina sp. extract solution at various concentration of 0; 0.5%; 1%; 1.5%; and 2% for 30 minutes, then was stored in chilling r...
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| Format: | Article |
| Language: | English |
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Universitas Gadjah Mada
2014-10-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9451 |
| Summary: | The aim of the research was to determine effect of Padina sp. extract on shelf life of red nile fi llet during storage at low temperature. Red nile fi llet was soaked up into Padina sp. extract solution at various concentration of 0; 0.5%; 1%; 1.5%; and 2% for 30 minutes, then was stored in chilling room for 10 days. The observation was carried out every 2 days. The
parameters observed were pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), and organoleptic still be tests. The results showed that the different concentration of Padina sp. extract yielded the signifi cant effect (P<0,05) on pH, TPC, TVB-N and organoleptic of the red nile fi llet. The treatment of Padina sp. extract on red nile fi llet can still
be consumed up to 8 days of storage based on TPC, TVB, and organoleptic namely odor and texture. The treatment 1%
of Padina sp. extract was the best treatment in maintaining shelf life of red nile fi llet stored at low temperature.
Keywords: Fillet, red nile, shelf life, Padina sp.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan ekstrak Padina sp. terhadap daya simpan fi let nila merah selama penyimpanan pada suhu dingin. Filet nila merah direndam selama 30 menit dalam larutan ekstrak Padina sp. dengan konsentrasi: kontrol; 0,5%; 1%; 1,5%; dan 2%, kemudian disimpan pada chilling room selama 10 hari
dengan selang waktu pengamatan setiap 2 hari. Parameter yang diamati meliputi: pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), dan organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak Padina sp. yang berbeda memberikan pengaruh nyata (P<0,05) terhadap nilai pH, kandungan bakteri total, kandungan TVB-N, dan nilai organoleptik keseluruhan fi let nila merah selama 10 hari penyimpanan pada suhu dingin. Filet nila merah yang diberi ekstrak Padina sp. masih layak dikonsumsi sampai hari ke-8. Penggunaan ekstrak Padina sp. 1% merupakan perlakuan terbaik dalam mempertahankan kesegaran fi let nila merah yang disimpan pada suhu dingin.
Kata kunci: Filet, nila merah, daya simpan, Padina sp. |
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| ISSN: | 0216-0455 2527-3825 |