Kualitas Ikan Tongkol (Euthynnus affinis) dengan Pengawet Alami Ekstrak Daun Ciplukan dan Variasi Lama Perendaman

Nisa, Alfiana Fadhilatul and -, Dra. Titik Suryani, M.Sc. (2018) Kualitas Ikan Tongkol (Euthynnus affinis) dengan Pengawet Alami Ekstrak Daun Ciplukan dan Variasi Lama Perendaman. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

The tongkol fish is a sea fish that has a moisture content of per 100 gram which consist of water 69,40%; fat 1.50%; protein 25,00% and carbohydrate 0,03%. The quality of tuna will be reduced due to the activity of microorganisms so it needs preservation. The active compounds on the leaves of ciplukan are Physalin B, Physalin D, Phaline F, and Withangulatin A, Flavanoid glycosides (luteolin), saponins, ethanol and polyphenols can be utilized as natural preservatives that can inhibit microbial activity. The purpose of this study was to determine the quality (colonies of bacteria, water content and pH) of tongkol with natural preservative of ciplukan leaf extract on the variation of immersion duration. Research method using Completely Randomized Design (RAL) with 2 factors. Factor 1 is leaf extract ciplukan comparison of ciplukan leaf extract concentration and aquades (1:4) 40%, 45%, 50% and factor 2 ie soaking period (L1-60 ', L2-100'). The results showed that the best cucumber fish quality on L1C3 treatment (ciplukan leaf extract 50ml + 200ml aquadest and 60 'immersion time) with the number of bacterial colonies 16 x 105 cfu / g. Water content 41.33% and pH 6 with less bright appearance, bending solid texture, flat balls, aroma or fresh smell and bright red gill color.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Tongkol fish, ciplukan leaves, bacteri, impression duration
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	ALFIANA FADHILATUL NISA
Date Deposited:	10 Aug 2018 01:05
Last Modified:	10 Aug 2018 01:05
URI:	http://eprints.ums.ac.id/id/eprint/65800

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