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Ketahanan Bakteri Psikotrofik dari Produk Perikanan Segar terhadap Bakteriosin

Agritech Vol 21, No 4 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Fresh fishery products are highly perishable and susceptible to spoilage caused by rapid growth and activity of bacteria. Psychotropic bacteria are the major microorganisms responsible for spoilage when these products stored in ice or under refrigeration. The purposes of this study were to isolate psychrotrophic bacteria from fresh fishery products and to evaluate its resistance to bacteriocins. Fresh fishery products (kembung fish, shrimp, shellfish) samples were obtained from Demangan and Kranggan traditional market. Colony count methods were used to enumerate bacteria, whereas isolation and identification of bacteria was performed by the identification method of Lahallec and Colin (1995). The identification conducted were covering Gram staining and cell morphological examintaion (cell form), motilitym presence or absence of an oxidise, mode of glucose utilization, and capacity for glucose or lactose fermentation, H2S production, and gas production. The resistance assyas by bacteriocin were carried out using agar diffusion method. Seventeen isolates were found abd they were classified as Pseudomonas, Xanthomonas, and Flavobacterium/ Cytophaga. The results show that psychrotropic bacteria resistance to supernatant of lactic acid bacteria and nisin.

KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

Jurnal Perikanan Universitas Gadjah Mada Vol 4, No 2 (2002)
Publisher : Universitas Gadjah Mada

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Abstract

Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi. Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.

KAJIAN PERUBAHAN KUALITAS AIR SUNGAI BUNTUNG AKIBAT PEMBUANGAN LIMBAH PETERNAKAN BABI DI DESA BANYURADEN GAMPING SLEMAN

Jurnal Perikanan Universitas Gadjah Mada Vol 5, No 1 (2003)
Publisher : Universitas Gadjah Mada

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Abstract

Buntung Stream is one of the tributaries of Bedog Stream. The Bedog Stream and its tributaries in Bayem, subdistrict of Kasihan to their upstream are categorized as river of B group. The activity of pig raising which have been carried out by some people in BanyuradenGampingSleman which throw away the wastes in this area likely to have effect on physical, chemical, and biological water qualities, especially coliform bacteria.The objectives of this research were to know the changes on the water quality of Buntung Stream due to pig raising waste disposal in BanyuradenGampingSleman and to give alternative solution to the problem. Observation were conducted on the physico-chemical and also biological water qualities of the stream at four stations: Station I (±800 m upstream of the waste disposal point), Station II (at the waste disposal point), Station III (±500 m downstream of the waste disposal point), and Station IV (±900 m downstream of the waste disposal point, before the encountering of Buntung and Bedog Stream). The samples were collected at the station between 09.00-12.00 a.m repeated 10 times during June-July 2001.Based on the data analyses, it could be drawn some conclusions as follows: the pig raising wastes disposal into Buntung Stream increased water discharge and quantities of coliform group and coliform feces. The waste disposal increased total dissolved solids, ammonia, and phosphate contents but decreased dissolved oxygen and pH of the water, and did not affect the water velocity, temperature, and nitrate content. In addition, BOD5 dissolved     oxygen, and the density of coliform bacteria in Buntung Stream after receiving the pig raising wastes disposal were beyond the B group of the water quality standard in the Special Province of Yogyakarta, whereas the content of total dissolved solids, pH, ammonia, and nitrate were still within the range of the water quality standard.