Analisi Mikrobiologis Salmonella Pada Ekstrak Ikan Gabus (Channa striata) Dengan Preparasi Dan Masa Simpan Yang Berbeda

Suciati, Lely (2020) Analisi Mikrobiologis Salmonella Pada Ekstrak Ikan Gabus (Channa striata) Dengan Preparasi Dan Masa Simpan Yang Berbeda. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Berdasarkan banyaknya manfaat ikan gabus (Channa striata) yang sangat penting untuk kesehatan. Pada saat ini ikan gabus mulai banyak dikembangkan dalam bidang medis yang dibuktikan oleh penelitian terdahulu bahwa ikan gabus mengandung albumin yang berpotensi untuk meningkatkan kadar albumin, memperbaiki struktur jaringan pankreas serta menurunkan kadar gula darah hingga mencapai kadar normal pada penderita diabetes. Ekstrak Ikan Gabus (EIG) sangat potensial untuk dikembangkan sebagai nutraceutical anti diabetes. Dalam menghasilkan suatu produk perlu adanya indikator keamanan pangan yaitu bebas dari bakteri patogen salah satunya adalah Salmonella sp. Menurut SNI,2008 syarat standart keamanan pangan untuk Salmonella sp. harus negatif per 25 gram. Metode yang digunakan adalah diskriptif kualitatif. Sampel penelitian berupa EIG preparasi cair dan bubuk disimpan dalam masa simpan yang berbeda yaitu 2, 4 dan 8 minggu. Sampel diuji dengan media SSA (Salmonella Shigella Agar) dan media TSIA (Triple Sugar Iron Agar). Hasil menunjukkan EIG cair perlakuan waktu masa simpan 4 minggu positif Salmonella sp. dan EIG bubuk pada semua perlakuan masa simpan negatif Salmonella sp. Sehingga waktu masa simpan optimum tidak dapat ditentutkan.
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Based on the many benefits of Snakehead Fish (Channa striata) which is very important for health. At this time cork fish began to be developed in the medical field as evidenced by previous studies that Snakehead Fish contain albumin which has the potential to increase albumin levels, improve the structure of pancreatic tissue and reduce blood sugar levels to reach normal levels in diabetics. Snakehead Fish Extract (EIG) is very potential to be developed as an anti-diabetic nutraceutical, in producing a product it is necessary to have food safety indicators that are free from pathogenic bacteria one of which is Salmonella sp. according to SNI, 2008 standard requirements for food safety for Salmonella sp. must be negative per 25 grams. The method used is descriptive qualitative. The research sample in the form of liquid and powder preparation EIG was stored in different time of storage 2,4 and 8 weeks. Samples were tested with SSA (Salmonella Shigella Agar) and TSIA (Triple Sugar Iron Agar) media. The result showed that the EIG liquid treatment positive Salmonella sp a time of storage on 4 weeks and EIG powder in all time of storage treatments negative Salmonella sp.. So that the optimum time of storage cannot be determined.

Item Type:	Thesis (Other)
Additional Information:	RSBi 597.64 Suc a-1 2020
Uncontrolled Keywords:	masa simpan, EIG, uji mikrobiologi, Salmonella
Subjects:	Q Science > QL Zoology Q Science > QR Microbiology
Divisions:	Faculty of Mathematics and Science > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Lely suciati
Date Deposited:	28 Feb 2025 08:54
Last Modified:	28 Feb 2025 08:54
URI:	http://repository.its.ac.id/id/eprint/73328

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