Efektivitas Enzim Tripsin sebagai Bahan Sanitasi pada Mikrobioma Permukaan Produk Rajungan Kaleng Pasteurisasi

Abstract

Sanitasi pada industri rajungan kaleng berperan penting dalam menjamin keamanan produk akhir, terutama terhadap mikroba yang mampu bertahan dari proses pasteurisasi. Penelitian ini bertujuan mengidentifikasi mikroba target yang masih bertahan dalam permukaan produk rajungan kaleng pasteurisasi dan mengevaluasi efektivitas bahan disinfektan melalui kombinasi dengan enzim tripsin dari jeroan ikan tuna. Sampel diperoleh dari dua industri dan dianalisis menggunakan pendekatan metagenomik 16S rRNA. Efektivitas disinfektan diuji menggunakan metode optical density (OD) dan total plate count (TPC) dengan perlakuan klorin (100, 200, 400 ppm), quaternary ammonium compound (100, 200, 300 ppm), dan kombinasi dengan enzim tripsin 12%. Hasil menunjukkan produk akhir didominasi oleh bakteri genus Bacillus, Lysinibacillus, dan Staphylococcus yang bersifat tahan panas dan mampu membentuk biofilm. Penambahan enzim tripsin 12% pada klorin dan quaternary ammonium compound (QAC) meningkatkan efektivitas penghambatan hingga 90% terhadap bakteri multi-spesies serta koloni Salmonella spp. dan Vibrio spp. Temuan ini menunjukkan kombinasi disinfektan dengan enzim tripsin berpotensi sebagai sanitasi alternatif yang lebih efektif dalam mengurangi kontaminasi mikroba pada produk olahan perikanan, khususnya rajungan kaleng pasteurisasi.

Sanitation in canned crab processing plays a critical role in ensuring the safety of the final product, particularly against microorganisms that can survive pasteurization. This study aims to identify target microbes that persist on the surface of pasteurized canned crab products and to evaluate the effectiveness of disinfectant agents in combination with trypsin enzyme derived from tuna viscera. Samples were collected from two canning industries and analyzed using a 16S rRNA metagenomic approach. Disinfectant efficacy was evaluated using optical density (OD) and total plate count (TPC) methods with treatments of chlorine (100, 200, 400 ppm), quaternary ammonium compound (100, 200, 300 ppm), and combination with 12% enzyme trypsin. The results showed that the final product was dominated by Bacillus, Lysinibacillus, and Staphylococcus genera, which are known to be heat-resistant and capable of forming biofilms. The addition of 12% trypsin enzyme to chlorine and quaternary ammonium compound (QAC) increased the antimicrobial inhibition effectiveness by up to 90% against multispecies bacteria as well as Salmonella spp. and Vibrio spp. colonies. Combining disinfectants with trypsin enzyme could be a promising sanitation strategy to reduce microbial contamination in processed seafood, particularly in pasteurized canned crab