KUALITAS MIKROBIOLOGIS IKAN KEMBUNG (Rastrelliger kanagurta spp.) PASCA PANEN DENGAN PERLAKUAN DAUN TEH (Camellia sinensis L.) DAN DAUN KEMANGI (Ocimum tenuiflorum L.)

YAKOBUS DENY K, Dr. Endah Retnaningrum, M.Eng

2018 | Skripsi | S1 BIOLOGI

Ikan kembung mempunyai sifat cepat mengalami penurunan mutu. Daun teh mengandung fenol yang bersifat antimikroba dan antioksidan. Daun kemangi mengandung flavonoid yang dapat merusak membran sel bakteri. Penelitian ini bertujuan untuk mengetahui konsentrasi daun teh, daun kemangi, dan campuran kedua jenis daun yang paling efektif dalam mempertahankan kualitas ikan kembung. Penelitian ini menggunakan desain penelitian Factorial. Perlakuan meliputi pengawetan dengan daun teh, daun kemangi, dan campuran keduanya. Konsentrasi pengawet terhadap berat ikan kembung adalah 0% (kontrol), 10%, 20%, dan 40% (w/w). Analisis bakteriologis ikan kembung dilakukan setelah 6 jam, 24 jam dan 48 jam penyimpanan untuk mengetahui jumlah koloni bakteri. Sampel pengenceran 10-4 diinokulasi dalam medium Potato Dextrosa Agar dan Nutrient Agar dengan metode pour plate, lalu diinkubasi selama 48 jam. Selain itu, dilakukan pengamatan warna, tekstur, bau, pengukuran pH, kadar asam laktat, dan kandungan protein untuk mengetahui kualitas daging ikan kembung setelah perlakuan. Konsentrasi yang efektif dalam mempertahankan kualitas ikan kembung yaitu campuran daun teh dan daun kemangi konsentrasi 40%. Lama simpan ikan kembung dengan perlakuan pemberian daun teh dan daun kemangi dengan konsentrasi 20% dan 40% bertahan hingga 48 jam. Pemberian campuran daun teh dan daun kemangi pada ikan kembung menyebabkan pH ± 6,8. Kadar asam laktat kurang dari 1%, serta masih memiliki kandungan protein.

Mackerel has the nature of rapidly decline in quality. Tea leaves contain phenol which are antimicrobial and antioxidant. Basil leaves contain flavonoids which can damage bacterial cell membranes. This study aims to determine the concentration of tea leaves, basil leaves, and a mixture of the leaf that are most effective in maintaining the quality of mackerel. This study uses the Factorial research design. The treatments included preservation with tea leaves, basil leaves, and a mixture of both. The preservative concentration of mackerel weight was 0% (control), 10%, 20%, and 40% (w/w). Bacteriological analysis of mackerel was conducted after 6 hours, 24 hours and 48 hours of storage to determine the number of bacterial colonies. Samples were inoculated in the Potato Dextrosa Agar and Nutrient Agar medium using pour plate method, then incubated for 48 hours. In addition, color observations, texture, smell, measurement of pH, lactic acid levels, and protein content were used to determine the quality of mackerel meat after treatment. Effective concentration in maintaining the quality of mackerel is a mixture of tea leaves and basil leaves concentration of 40%. The duration of storage of mackerel with the treatment of giving tea leaves and basil leaves with a concentration of 20% and 40% lasted up to 48 hours. Giving a mixture of tea leaves and basil leaves to mackerel causes a pH of ± 6.8. Lactic acid levels are less than 1%, and still have protein content.

Kata Kunci : Rastrelliger kanagurta spp., Camellia sinensis L., Ocimum tenuiflorum L.