Lactobacillus plantarum (SK5) sebagai Biopreservatif pada Fillet Ikan Kakap (Skinless) selama Penyimpanan Suhu Chilling

Abstract

The sources of biopreservative can be found in lactic acid bacteria (LAB) such as bacteriocin, H2O2 and organic acid that can inhibit pathogen and spoilage bacteria growth. This study aimed to compare utilization biopreservative (biomass and supernatant) of Lactobacillus plantarum (SK5) and formaldehyde for preservatif of snapper fillet. The treatments of this study were red snapper fillets were administered biomass (B) 12 mL/100 g, soaked supernatant (S) and formaldehyde 4% 60 mL/100 g (F) for 10 minutes and fillet without addition (K-). All of fillets were stored at chilling temperature for 11 days and analyzed of Total Volatile Base (TVB), pH, total of aerobic microbial and total of LAB on 0, 2, 4, 7, 9 and 11 days. Supernatant utilization was the best treatment for preservation of red snapper fillet. TVB value of S fillet still had a low value (<30 mg N/100g) until the 11 days. Its value is not significantly different from the F fillet (p<0.05). Supernatant from cultivation media of L. plantarum (SK5) can be used as a biopreservative for snapper fillets at chilling temperature and it can replace formaldehyde when viewed from the parameters of TVB.