Aktivitas antibakteri asap cair dan daya awetnya terhadap bakso ikan

Ita Zuraida, Rokhani Hasbullah, . Sukarno, Slamet Budijanto, Sulusi Prabawati, . Setiadjit

Abstract


The study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27-28°C) and refrigeration temperature {4±1°C). 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°/o against S. aureus and 0.22°/o against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27-28°C and 4±1°C were inhibited the growthof 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 value

Full Text:

PDF

References


[AOAC] Association of Official Analytical Chemist. 1995. Official Methods of Analysis of The Association of Official Analytical Chemist. Virginia: Association of Official Analytical Chemist.

Davidson, P.M., Sofos, J.N., Branen, A.L. 2005. Antimicrobials in Food. Thirdb Edition. Taylor and Francis Group, CRC Press, Boca Raton.

Fardiaz, S. 1993. Analisis Mikrobiologi Pangan. Jakarta: RajaGrafindo Perkasa.

Febriani, R.A. 2006. Pengaruh Konsentrasi Larutan Asap Cair Terhadap Mutu Belut (Monopterus albus) Asap yang Disimpan pada Suhu Kamar [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.

Gomez-Guillen, M.C., Montero, P., Hurtado, O., Borderias, A.J. 2003. Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle. Journal of Food Science 65: 53–60.

Goulas, A.E., Kontominas, M.G. 2005. Effect of Salting and Smoking-Method on the Keeping Quality of Chub Mackerel (Scomber Japonicus): Biochemical and Sensory Attributes. Food Chemistry 93: 511–520.

Gumanti, F.M. 2006. Kajian Sistem Produksi Destilat Asap Tempurung Kelapa dan Pemanfaatannya sebagai Alternatif Bahan Pengawet Mie Basah [skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Gomez-Estaca, J., Montero, P., Gimenez, B., Gomez-Guillen, M.C. 2007. Effect Of Functional Edible Films and High Pressure Processing on Microbial and Oxidative Spoilage in Cold-smoked Sardine (Sardina pilchardus). Food Chemistry 105: 511–520.

Helender, et al., 1998. Characterization of the Action of Selected Essential Oil Components on Gram Negative Bacteria. J Agric Food Chem 46:3590−3595.

Hattula, T., Elfving, K., Mroueh, U.M., Luoma, T. 2001. Use of Liquid Smoke Flavoring as An Alternative To Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhyncus mykiss). Lebensm Wiss Technol 34:521−525.

Jittinandana, S et al., 2003. Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets. J Food Sci 68:57−63.

Karseno, Darmadji P, Rahayu, K. 2002. Daya Hambat Asap Cair Kayu Karet Terhadap Bakteri Pengkontaminan Lateks dan Ribbed Smoke Sheet. Agritech 21(1):10−15.

Kolodziejska, I., Niecikowska, C., Januszewska, E., Sikorski, Z.E. 2002. The Microbial and Sensory Quality of Mackerel Hot Smoked in Mild Conditions. Lebensm Wiss Technol 35:87−92.

Kok, T.N., Park, J.W. 2007. Extending the Shelf Life of Set Fish Ball. J of Food Quality 30:1−27.

Kristinsson, H.G., Danyali, N., Ua-Angkoon, S. 2007. Effect of Filtered Wood Smoke Treatment on Chemical and Microbial Changes in Mahi Mahi Fillets. Journal of Food Science 72:16−24.

Mahendradatta, M., Tawali, A.B. 2006. Kombinasi Bumbu dan Asap Cair dalam Meminimalkan Pembentukan Histamin pada Ikan Kembung Perempuan (Rastrelliger Neglectus) Asap. J Teknol dan Industri Pangan 17:143−148.

Marasabessy, I. 2007. Produksi Asap Cair dari Limbah Pertanian dan Penggunaannya dalam Pembuatan Ikan Tongkol (Euthynnus affinis) Asap [tesis]. Bogor: Program Pascasarjana, Institut Pertanian Bogor.

Martinez, O., Salmero, J., Guillen, M.D., Casas C. 2007. Textural and Physicochemical Changes in Salmon (Salmo Salar) Treated with Commercial Liquid Smoke Flavourings. Food Chemistry 100:498−503.

Milly, P.J., Toledo, R.T., Ramakrishnan, S. 2005. Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions. J Food Science 70:12−17.

Moniharapon, T. 1998. Kajian Fraksi Bioaktif dari Buah Atung (Parinarium glaberrimum Hassk) sebagai Bahan Pengawet Pangan [disertasi]. Bogor: Program Pascasarjana, Institut Pertanian Bogor.

Montero, P., Gomez-Guillon, M.C., Borderias, A.J. 2003. Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics. J Food Sci 68:1155−1160.

Munoz, R.E., Boyle, E.A.E., Marsden, J.L. 1998. Liquid Smoke Effects on Escherichia Coli O157:H7. and Its Antioxidant Properties in Beef Products. J of Food Science 63:150−153.

Muratore, G., Licciardello, F. 2005. Effect Of Vacuum and Modified Atmosphere Packaging on The Shelf-Life of Liquid-Smoked Swordfish (Xiphias Gladius) Slices. J Food Sci 70:359−363.

Muratore, G., Mazzaglia, A., Lanza, C.M., Licciardello, F. 2007. Process Variables on the Quality of Swordfish Fillets Flavored with Smoke Condensate. J of Food Processing and Preservation 31: 167−177.

Rorvik, L.M. 2000. Listeria Monocytogenes in the Smoked Salmon Industry. International Journal of Food Microbiology 62: 183−190.

Ruiz-Capillas, C., Moral, A. 2001. Residual Effect of CO2 on Hake (Merluccius Merluccius L.) Stored in Modified and Controlled Atmospheres. European Food Research and Technology 212: 413–420.

Sara, B. 2004. Essential Oils: Their Antibacterial Properties and Potential Applications in Foods–A Review. Intern J Food Microb 94:223−253.

Sari, D.K. 2004. Pemanfaatan Asap Cair dengan Bahan Pengasap Kayu Jati Pada Produk Lidah Asap [skripsi]. Bogor: Fakultas Peternakan, Institut Pertanian Bogor.

Sikorski, Z.E. 1990. Seafood: Resources, Nutritional Composistion, and Preservation. Boca Raton, Florida: CRC Pr.

Siskos, I., Zotos, A., Melidou, S., Tsikritzi, R. 2007. The Effect of Liquid Smoking of Fillets of Trout (Salmo Gairdnerii) on Sensory, Microbiological and Chemical Changes During Chilled Storage. Food Chemistry 101:458−464.

[SNI] Standar Nasional Indonesia 01-3819. 1995. Persyaratan Mutu Bakso Ikan. Jakarta: BSN.

Stohr V, Jofffraud JJ, Cardinal M, Leroi F. 2001. Spoilage Potential and Sensory Profile Associated with Bacteria Isolated from Coldsmoked Salmon. Food res Int 34:797−806.

Sugiastuti, S. 2002. Kajian Aktivitas Antibakteri dan Antioksidan Ekstrak Daun Sirih (Piper betle L) pada Daging Sapi Giling [tesis]. Bogor: Program Pascasarjana, Institut Pertanian Bogor.

Sunen, E. 1998. Minimum Inhibitory Concentration of Smoke Wood Extracts Against Spoilage and Pathogenic Microorgnisms Associated with Foods. Letters in Applied Microbiology 27:45−48.

Sunen, E., Fernandez-Galian, B., Aristimuno, C. 2001. Antibacterial Activity of Smoke Wood Condensates Againts Aeromonas hydrophila, Yersnia enterolitica and Listeria monocytogenes at Low Temperature. Food Microbiol 18:387−393.

Sunen, E., Aristimuno, C., Fernandez-Galian, B. 2003. Activity of Smoke Wood Condensates Against Aeromonas hydrophila and Listeria monocytogenes in Vacuum-packed, Cold-smoked rainbow trout stored at 40C. Food Res Int 36:111−116.

Thorpe, N.O. 1995. Cell Biology. John Wiley and Sons. New York.




View JIPI Stats

 

   Creative Commons License

This journal is published under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License.

Editorial Office: Institute for Research and Community Services (LPPM), Andi Hakim Nasoetion Building, 5th Floor, Jl. Raya Darmaga, IPB Darmaga Campus, Bogor, West Java, Indonesia 16680, Telp/Fax: +62251-8622323, email: jipi-lppm@apps.ipb.ac.id; jipi-lppm@ipb.ac.id