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PENGGUNAAN EKSTRAK KUNYIT DENGAN PENAMBAHAN AIR KIE DARI JERAMI PADI SEBAGAI BAHAN PENGAWET ALAMI ALTERNATIF PENGHAMBAT BAKTERI PATOGEN DAN APLIKASI TERHADAP IKAN MUJAIR

Zainul Azhar, Nasution (2013) PENGGUNAAN EKSTRAK KUNYIT DENGAN PENAMBAHAN AIR KIE DARI JERAMI PADI SEBAGAI BAHAN PENGAWET ALAMI ALTERNATIF PENGHAMBAT BAKTERI PATOGEN DAN APLIKASI TERHADAP IKAN MUJAIR. Other thesis, University of Muhammadiyah Malang.

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Abstract

On preservation of dried fish today many use formalin material harmful to health. It is necessary to find an alternative to a natural preservative that is safe for health. Turmeric contains curcumin which has anti-bacterial properties as that may be used as a preservative and water kie fresh fish can be safely preserved noodles, because kie own water containing soda ash obtained from the deposition process water and rice straw ash. This study aimed to determine the effect of the use of turmeric and water solution as a preservative against kie storability tilapia fish in room temperature storage. The research was conducted in August to December 2012 at the Biomedical Laboratory FK-UMM Malang and laboratory ITP-UMM. The study was conducted with 2 stages: The first stage doing turmeric extract and ash immersion into water kie straw. The second stage is the application of turmeric extract and water kie of the best treatment as an antibacterial ingredient in dried tilapia fish in particular Escherichia coli, Pseudomonas sp., Staphylococcus aureus and Bacillus subtillis. The treatment was repeated 3 times with experimental design using completely randomized design (CRD) and randomized block design (RBD) Orthogonal Contrast. Observations were made after storage showed the fish had suffered visual damage to the moisture, ash, protein and TPC. The results showed that the storage for 7 days for moisture, ash and protein were significantly different at kie water alone, but the total bacterial solution that is both active compounds of turmeric and water were significantly different kie. Turmeric extract and water kie shown to inhibit the growth of bacteria on the control or K0A0 (Turmeric 0% and Water kie 0%) = 2.22 × 1010 CFU/g, while the extract of turmeric and water kie K2A4 (Turmeric 2% and 4% Water kie) the amount of bacteria down to 2.43 x 107 CFU/g.

Item Type: Thesis (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Animal Industrial Technology
Depositing User: Gusti Vani Putri Cahya
Date Deposited: 23 Jan 2015 03:46
Last Modified: 23 Jan 2015 03:46
URI : http://eprints.umm.ac.id/id/eprint/15046

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