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KARAKTERISTIK Bacillis sp. YANG DIISOLASI DARI RAJUNGAN (Portunus pelagicus) SEGAR DAN PRODUK KALENG DI PERUSAHAAN X Widya Yanti, Dwi Indah; Dali, Faiza A
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.keywords: Bacillus sp. flat sour, swimming crab
Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can surviv Widya Yanti, Dwi Indah; Dali, Faiza A
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v13i2.5353

Abstract

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.keywords: Bacillus sp. flat sour, swimming crab
Penentuan Perbandingan Es-curah dan Ikan Nike (Awaous melanocephalus) Segar dalam Cool-box Berinsulasi terhadap Mutu Organoleptik dan Mikrobiologis selama Pemasaran Panai, Aroman S; Sulistijowati, Rieny; Dali, Faiza A
Jurnal Nike VOL 1, NO 2, 2013
Publisher : Universitas Negeri Gorontalo

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Abstract

Penelitian ini bertujuan untuk menentukan perbandingan kuantitas es curah : ikan yang terbaik untuk mempertahankan mutu organoleptikdan mikrobiologis ikan nike (Awaous melanocephalus) segar dalamcool box berinsulasi yang dipasarkan berkeliling. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) faktorial dengan 2 kali ulangan. Penelitian ini terdiri dari 2 faktor,faktor I adalah perbandingan es curah : ikan nike(α1) 1:1 denganwadah tanpa insulasi sebagai kontrol dan (α2 1:1; α3 1:2; α4 1:3) dengancool box berinsulasi, sedangkanfaktor II yaitu lama pemasaran (β1 = 10 Jam, β2 = 20 jam dan β3 = 30 jam). Parameter yang diamati yaitu mutu organoleptik dan TPC. Hasil penelitian menunjukkan bahwa perlakuan α2dengan β2, dan perlakuan α3denganβ1mampu mempertahankan mutu organoleptik dengan nilai 7 sesuai dengan SNI 01-2729.1-2006.Perlakuan α2 memiliki rata-rata nilai log TPC 5.64 cfu/g, sedangkan lama pemasaran β1 memiliki rata-rata nilai log TPC 5.40 cfu/g. Perlakuan tersebut mampu menghambat pertumbuhan bakteri, di mana rata-rata nilai log TPC berada di bawah batas maksimum jumlah cemaran mikroba yang ditetapkan dalam SNI 01-2729.1-2006 (5x105 cfu/g atau nilai log TPC 5.70 cfu/g) sehingga masih layak untuk dikonsumsi.