UMM Institutional Repository

Testing The Effectiveness of Liquid Smoke as Antibacterial in All Farious Concentrate and Longer of Storage in Mozambique Tilapia Fish

Harini, Noor and Wachid, Mochammad (2014) Testing The Effectiveness of Liquid Smoke as Antibacterial in All Farious Concentrate and Longer of Storage in Mozambique Tilapia Fish. Jurnal Gamma, 9 (2). pp. 50-62. ISSN 0216-9037

[img]
Preview
Text
Harini Wachid - Diseases Pre-weaning Mortality Rate.pdf

Download (136kB) | Preview
[img]
Preview
Text (Peer Review Penulis ke 2)
Peer Review - Wachid - Diseases Pre-weaning Mortality Rate.pdf

Download (178kB) | Preview
[img]
Preview
Text
Similarity - Harini Wachid - Diseases Pre-weaning Mortality Rate.pdf

Download (3MB) | Preview

Abstract

Liquid smoke is has been used to preserve meat and give some flavor of the food, so it can be used as a natural preservative alternative. Raw materials liquid smoke can be originate from a waste incineration biological especially vegetable namely coconut shell, bambu, cobs corn and another-other. Content of chemical compound on liquid smoke among others is compounds phenol, carbonyl, acid and another-other, so it can function for extend power save it an ingredient. Pickling can inhibiting the proliferation of microorganism mainly bacterial including the bacteria pathogenic. Purpose this research is: 1) for mengektraksi the smoke liquid with raw materials coconut shell, bambu and cobs corn, 2) for know the effectiveness of usage liquid smoke on various concentrations, and 3) for reviewing power inhibitory liquid smoke against developments test bacteria from group of bacteria pathogens. The results showed that the liquid smoke contains compounds that are useful as a food preservative, because of its antibacterial properties in it. Food preservatives has been successfully extracted from natural ingredients from 3 different types of liquid smoke coming from bamboo, coconut shells and corn cobs. Liquid smoke 3 types of liquid smoke (coconut shell, bamboo and corn cobs) has potential as a natural preservative food functionally safe and lawful. Liquid smoke has the ability to inhibit pathogenic bacteria (Pseudomonas aeuginosa, Bacillus subtilis, Escherichia coli and Staphylococcus aureus) at different storage periods tilapia fish (day-1, -2, -3 and -4).

Item Type: Article
Keywords: diseases, pre-weaning, mortality rate.
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: evalina Risqi Evalina ST.
Date Deposited: 03 Dec 2020 04:51
Last Modified: 03 Dec 2020 04:51
URI : http://eprints.umm.ac.id/id/eprint/70232

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo