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dc.contributor.authorZuraida, Ita
dc.contributor.authorHasbullah, Rokhani
dc.contributor.authorSukarno
dc.contributor.authorBudijanto, Slamet
dc.contributor.authorPrabawati, Sulusi
dc.contributor.authorSetiadji
dc.date.accessioned2014-12-16T08:13:46Z
dc.date.available2014-12-16T08:13:46Z
dc.date.issued2009
dc.identifier.citationJurnal Ilmu Pertanian Indonesia, April 2009, hlm. 41-49 Vol. 14 No.1en
dc.identifier.issn0853 – 4217
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/71725
dc.description.abstractThe study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27–280C) and refrigeration temperature (4±10C). The Minimum Inhibitory Concentration (MIC) of liquid smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined using broth or agar dilution methods. Liquid smoke showed bactericidal effects with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40% against S. aureus and 0.22% against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27–280C and 4±10C were inhibited the growth of total bacteria and increased shelflife 16 hours and 8 days than no treatment (based on SNI 01-3819-1995), respectively, and retarded the increased in pH and moisture content after storage. The results indicated that liquid smoke was an effective inhibitor of fishball spoilage. Keywords: antibacterial activity, fishball preservation, liquid smoke, MIC valueen
dc.description.abstractBeberapa penelitian telah mendapatkan aktivitas antibakteri dari tempurung kelapa dan sudah diterapkan pada bakso ikan dalam suhu ruangan (270C−280C) dengan temperatur pendingin (4±10C). Minimum Inhibitor Concentration (MIC) dari asap cair pada Pseudomonas aeruginosa dan Staphylococcus aureus merupakan metode turunan dari air cucian daging atau agar Asap cair memperlihatkan dampak nakteri lebih bear pada P. aeruginosa dari pada S. Aureus. MIC pada asap cair nengandung 0,40% S. aureus dan 0,22% P. Aeruginosa. Percobaan pada bakso ikan menunjukkan di dalam 2,5% asap cair dengan suhu 27–280C dan 4±10C mampu memperpanjang umur simpan bakso ikan 16 jam dan 8 hari dibandingkan dengan tanpa perlakuan (sesuai dengan SNI 01-3819-1995), berturut-turut dan melambat setelah penam-bahan pH dan kelembaban. Hal ini diindikasikan bahwa asap cair mampu mengefektifkan inhibitor pada bakso ikan.en
dc.language.isoid
dc.titleAktivitas antibakteri asap cair dan daya awetnya terhadap bakso ikanen
dc.title.alternativeAntibacterial activity of liquid smoke and its applications of fishball preservationen
dc.typeArticleen
dc.typeBooken
dc.subject.keywordGarlic,en
dc.subject.keywordherbal,en
dc.subject.keywordimunomodulator,en
dc.subject.keywordphagocytosis,en
dc.subject.keywordturmeric,en
dc.subject.keywordzinc.en


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