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All Journal HAYATI Journal of Biosciences BULETIN OSEANOGRAFI MARINA Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Kelautan Tropis Omni-Akuatika Sains Akuakultur Tropis : Indonesian Journal of Tropical Aquaculture Indonesian Aquaculture Journal Journal of Fisheries & Marine
Seto Windarto
Deparemen Akuakultur, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Environmental Science

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Nano-chitosan Spray as a Preservative and Food Security of Fishery Products in The Middle of the Covid-19 Pandemic Dion Saputra; Ferra Robiatul Ula; Ajeng Budiarahma Nur Fadhila; Yosi Yananda Sijabat; Abista Ahmad Romadoni; Seto Windarto
Jurnal Ilmiah Perikanan dan Kelautan Vol. 14 No. 1 (2022): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v14i1.30121

Abstract

Highlight ResearchThe author mentioned 2 highlights from their results research  Nano-chitosan has the best susceptibility to bacterial strains of E. coli, S. enteritidis, L. monocytogenes, B. cereus and S. aureus.Nano-chitosan showed higher degree of inhibition than that done by chitosan. AbstractThe COVID-19 pandemic has impacted the fisheries sector, a decline in exports and fishermen's income caused by the disconnection of the marketing chain due to lockdown implementation in several export destination countries. Fish is a source of protein and as perishable goods, it experiences quality damage due to spoilage, commonly caused by hampered distribution of catches. Natural preservatives are needed to preserve catch so it won't get spoiled and can be accepted by consumers in suitable conditions for consumption. This study aims to evaluate the particle size of nano-chitosan and determine the effectiveness of nano-chitosan spray with different concentrations as a natural preservative in caught fish. This research method begins with making chitosan through 3 stages: demineralization, deproteination, and deacetylation. Chitosan was made into nano-chitosan with various concentrations of 3:1, 4:1, and 5:1 using ionic gelation. Nano-chitosan underwent several tests, including PSA, antibacterial activity by disc diffusion, organoleptic, and the effectiveness of preservatives. Antibacterial activity of nano-chitosan was able to inhibit Bacillus subtilis at three different concentrations, the potential to inhibit Escherichia coli was optimal at 5:1 treatment. The effectiveness of nano-chitosan preservative bacteria inhibition at three different concentrations proved to be sufficient to be used to extend shelf life and ensure the safety and quality of fishery products. The best concentration of nano-chitosan was 3:1 treatment. Nano-chitosan spray from crab shell waste has good antibacterial activity and preservative effectiveness. It could serve as an antibacterial agent and natural preservative for fishery products during the COVID-19 pandemic.
Co-Authors Abista Ahmad Romadoni Agus Nadlir Ajeng Budiarahma Nur Fadhila Alfabetian Harjuno Condro Haditomo Ayu Istiana Fiat Bagus Rimbayu Ardie Diana Rachmawati Dicky Harwanto Dion Saputra Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Nurcahyo Dewi Ferra Robiatul Ula Istiyanto Samidjan Johannes Hutabarat Kurnia Adi Muhammad Ainun Niam Nurmanita Rismaningsih Ocky Karna Radjasa Panji Yusroni Anwar Pinandoyo Pinandoyo Putut Har Riyadi Ristiawan Agung Nugroho Romi Novriadi Sarjito - slamet budi prayitno Slamet Budi Prayitno Sri Hastuti Subandiyono Subandiyono Tita Elfitasari Titik Susilowati Ulva Rohmanawati VIVI ENDAR HERAWATI Vivi Endar Herawati Yosi Yananda Sijabat YS Darmanto