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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX Jurnal Akuatika Jurnal Perikanan Kelautan Jurnal Perikanan dan Kelautan Jurnal Akuatika Indonesia Jurnal Biodjati Albacore : Jurnal Penelitian Perikanan Laut Aquacultura Indonesiana Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Grouper: Jurnal Ilmiah Perikanan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan International Journal of Research in Community Services International Journal of Quantitative Research and Modeling SENTRI: Jurnal Riset Ilmiah Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Manfish Journal Eduvest - Journal of Universal Studies Jurnal Kajian dan Penelitian Umum Jurnal Perikanan
Evi Liviawaty
Program Studi Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Padjadjaran
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Physics Social Sciences Veterinary Other

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Journal : Manfish Journal

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Penggunaan Larutan Fermentasi Kulit Pisang Cavendish dan Garam Terhadap Masa Simpan Filet Nila Merah Berdasarkan Jumlah Mikroba pada Penyimpanan Suhu Rendah widiastuti, Mia; Liviawaty, Evi; Subiyanto, Subiyanto
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 5 No 2 (2024): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/manfish.v5i2.764

Abstract

Filet is a food ingredient that is easily damaged and spoiled, so efforts are needed to extend the shelf life of filet by preserving it using low temperature storage and natural preservatives. This research aims to determine the salt concentration in the cavendish banana peel fermentation solution that is best for the shelf life of tilapia fillets. The method used in this research was experimental with four treatments, namely soaking tilapia filets in a fermented solution of cavendish banana peel with a salt concentration of 0%, 2%, 3% and 4% for 30 minutes, then storing at low temperature (5-10̊C). Observations of fillets treated with 0% salt concentration were carried out on days 1, 3, 6, 7, 8 and 9 of storage, while fillets treated with salt concentrations of 2%, 3% and 4% were carried out on days 1, 4, 7, 8, 9, 10, 11, and 12 of storage. The parameters observed were the number of bacteria (TPC) and the degree of acidity (pH), each carried out in duplicate. The research results showed that tilapia filets with 0%, 2%, 3%, and 4% salt cavendish banana skin fermentation solution had storage limits each of up to 6 days 19 hours, 7 days 2 hours, 8 days 8 hours, and 7 days 22 hours. Cavendish banana peel fermentation solution and the addition of 3% salt concentration is the best treatment with a Total Plate Count (TPC) value of 3.6 x 106 cfu/g and a pH value at the storage limit of 6.0, and can inhibit the growth of spoilage bacteria to the limit. maximum storage 8 days 8 hours.
Co-Authors Achmad Rizal Agung, Mochamad Untung Kurnia Ainy Justicia Anjelly Maulina Ardani, Ravena Destia Atik Nur Latifah Atikah Nurhayati Auliyatul Hakim, Shally Ayi Yustiati Az-Zakiy, Muhammad Luthfi Azhari Jaya Permana Azizia, Annisa Dewi Nur Azka Layalia Asandri Christin Jelita, Christin Jelita Deni Ramdani Dewanti, Lantun Paraditha Dini Puspita Wardani Dyah Hafizha Nadhira Eddy Afrianto Eddy Afrianto Eddy Afrianto Eddy Afrianto Eddy Afrianto Emma Rochima Eri Bachtiar Fadly Pratama Widjaya Farhansyah, Muhammad Fathurohman, Raqil Gilang Fauzi Rachmansyah Fitriana, Shilfana Haganta, Louise David Herman Hamdani Herman Hamdani Heti Herawati Ibnu Dwi Buwono Iis Rostini Ima Nur Halimah ISKANDAR Iskandar - Iskandar Iskandar Iwang Gumilar Junianto - Junianto - - Junianto . . JUNIANTO JUNIANTO Junianto Junianto Karimah Syakirotin Kiki Haetami Kiki Haetami Laily Hikmawati Lantun Paradhita Dewanti Latif, Arya Zikri Maulana Luther, Abraham Mochamad Rudyansyah Ismail Mochamad Untung Kurnia Agung Muammar Alno Muhamad Fauzan Muhammad Aulia Rahman Santoso Muhammad Mush'ab Al Mujahid Mutiara Insani Nawang Nila Ririsanti Nia Kurniawati Nia Kurniawati Nia Kurniawati Nia Kurniawati Nielam Vioni Nitie Ismi Otong Suhara Pratama, Rusky Raihan Wandri Samara Rama Aditya Putra Rifky Ardytiandi Rika Rosmawaty Rina Novita Pranawaty Rita Rostika Riyadi, Reihan Slamet Roffi Grandiossa Rohmah, Tuhpatur Rosa - Handayani Rosidah . Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Saffanah, Kayla Zahira Salsabila, Lulu Salsabila, Reza Santi Amelia Sapinatun Namira Septhyani, Anisa Dwi Shally Auliyatul Hakim Shilfana Fitriana Subiyanto Subiyanto Subiyanto Subiyanto Syakirotin, Karimah Syarifudin Sahlan Syauqibik, Achmad Trisyandi Imanudin Usman Lubis Usman Lubis, Usman Vanie Elsis Mariana widiastuti, Mia Yeni Mulyani Yudi Nurul Ihsan Yuli Andriani Yuniar Mulyani Zahidah Zahidah, Zahidah Zain, Balqis Aliya