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All Journal Nekton Biological Environment and Pollution
Radjawane, Christy
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Energy Environmental Science Social Sciences

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The potential of antagonistic bacteria from shrimp paste as inhibitors of spoilage bacteria in fishery products Sukmawati, Sukmawati; Metusalach, Metusalach; Syahrul, Syahrul; Radjawane, Christy
Biological Environment and Pollution Vol. 5 No. 1 (2025)
Publisher : Association for Scientific Computing, Electronics, and Engineering (ASCEE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31763/bioenvipo.v5i1.895

Abstract

Spoilage bacteria present a considerable obstacle in the preservation of seafood items, including shrimp and fish, leading to economic losses, health hazards, and degradation of product quality. Prevalent spoilage bacteria in seafood comprise Escherichia coli, Klebsiella pneumoniae, and Staphylococcus aureus. This study seeks to assess the inhibitory potential of bacterial isolates obtained from shrimp paste against rotting spoilage bacteria. A descriptive approach was employed to assess the antibacterial activity of four bacterial isolates—designated TRS 1, TRS 2, TRS 3, and TRS 4—against Gram-positive and Gram-negative spoilage bacteria. The inhibitory effect was measured by the diameter of the clear zones surrounding the isolates. The findings indicated that isolate TRS 1 exhibited the most significant inhibition against Staphylococcus aureus (19.0 mm) and Klebsiella pneumoniae (9.5 mm), whereas isolate TRS 4 displayed the greatest inhibition against Escherichia coli (12.0 mm). The findings indicate that some bacterial isolates from shrimp paste exhibit significant antagonistic activity and may function as natural preservatives in seafood products. Additional research is required to validate bacteriocin synthesis by molecular and biochemical techniques and to assess their practical implications in seafood preservation.
Diversifikasi Produk Ikan Asap Cakalang (Katsuwonus pelamis) dengan Penambahan Ekstrak Kulit Manggis Terhadap Mutu Sensorik Radjawane, Christy; Badaruddin, M. Iksan; Yekwan, Makdalena
Nekton Vol 2 No 2 (2022): October
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (415.168 KB) | DOI: 10.47767/nekton.v2i2.405

Abstract

Skipjack fish is a prima donna for Sorong City, West Papua fishing communities. In general, the people of Sorong City process skipjack into smoked fish. The smoking process is carried out using traditional techniques where the smoke source is in direct contact with the raw material, thus significantly affecting the appearance of smoked fish. Using mangosteen rind extract, carried out with a precipitating process before the fish is smoked, will give a more attractive color and appearance. The mangosteen rind extract used can be used as a natural coloring agent to give fish a more attractive color when smoked traditionally. This study aims to determine the effect of mangosteen rind extract on the sensory quality of smoked skipjack and determine the best concentration of mangosteen rind extract on smoked skipjack products. This study uses an experimental method where the research is carried out by giving treatment to the object of research with 3 treatments, 15 panelists, and tested using the Kruskal Wallis test. Statistically, the addition of mangosteen rind extract to smoked skipjack products significantly affected the product's sensory value, and the best sensory test of smoked skipjack products with the addition of mangosteen rind extract was in treatment A2 and the lowest was in treatment A0.
Co-Authors Badaruddin, M. Iksan Metusalach Metusalach, Metusalach Sukmawati Sukmawati Syahrul Syahrul Yekwan, Makdalena