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All Journal Diponegoro Journal of Accounting Jurnal Mahasiswa Pasca Sarjana Jurnal Biologi Tropis PAPALELE : Jurnal Penelitian Sosial Ekonomi Perikanan dan Kelautan Marketing Management Studies Jurnal Pendidikan Transformatif eProceedings of Engineering Eduvest - Journal of Universal Studies Buletin Ilmiah Ilmu Komputer dan Multimedia (BIIKMA) Jurnal Bisnis dan Komunikasi Digital Jurnal Perikanan
Muhamad Fauzan
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Neuroscience Social Sciences

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Journal : Eduvest - Journal of Universal Studies

 1 
Analysis of The Addition of Natural Preservative Ingredients To The Saving Time of Squid (Loligo Sp.) (Study Of Various Studies Conducted) Syauqibik, Achmad; Liviawaty, Evi; Farhansyah, Muhammad; Fauzan, Muhamad; Riyadi, Reihan Slamet
Eduvest - Journal of Universal Studies Vol. 3 No. 11 (2023): Journal Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v3i11.941

Abstract

Squid is one of Indonesia's marine fisheries resources that is nutritious and in high demand by the public, hence the need for good quality squid. The obstacle experienced in fulfilling the demand for squid is the quality of squid. Various research have been conducted to determine preservatives that are effective enough to maintain the freshness of squid for a long time and extend the shelf life. This research was conducted using a literature study technique, comparing and selecting the most effective of several natural preservatives used. Some of the preservatives compared were lactate solution from cabbage fermentation, yogurt, chitosan solution, picung seeds, and cucumber. This study aims to determine the effective preservatives that have the longest shelf life for squid. The results of the literature study showed that yoghurt was the most effective preservative for extending the shelf life of squid until day 11 with total lactic acid bacteria colonies of 4.8x 105 cfu/gram and pH value of 6.8 in low temperature storage. The concentration used was 1.5%.
Co-Authors 12.5202.0163 Eni Yuliati 12.5202.0173 Toto Sudarmo 12.5202.0194 Wiwik Indarwati Iriana, 12.5202.0194 12.5202.0199 Wijaningsih, 12.5202.0199 13.52.02.0078 Muhammad Kafit, 13.52.02.0078 1352 02 0086 BANDIYANTO, 1352 02 0086 Adi, Catur Pramono Anna Safarrida, Anna Aripudin Aripudin Aripudin, Aripudin Bella Rosa Amelia Daniel Happy Putra Dewi Indriyani Roslim Dewi, Putri Sulistyo Didik Ardiyanto Eko Purwanto Evi Liviawaty Farhansyah, Muhammad Gunawan Santoso JUNIANTO JUNIANTO Jupri, Hilal Dzaki Naufal Kristiany, Maria Goreti Eny Maria Goreti Eny Kristiany Muayyadi, Achmad Aly Muhammad Rizky Nasrullah Armi Riyadi, Reihan Slamet Syauqibi, Achmad Syauqibik, Achmad Vallen Khafiansyah Malik Wahyu Lestari Yunita Engriani