Pengaruh Konsentrasi Perendaman Asam Hipoklorit terhadap Penurunan Jumlah Klebsiella pneumoniae CK 13.2 dan Tekstur Daging Tuna

Titisari Indah Setyowati, Indun Dewi Puspita, S.P., M.Sc., Ph.D.

2025 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan mengetahui pengaruh konsentrasi Hypochlorous Acid (HOCl) terhadap reduksi jumlah Klebsiella Pneumoniae pada daging tuna, mengetahui efektivitas Hypochlorous Acid (HOCl) dan NaOCl sebagai agen sanitasi dalam mereduksi jumlah Klebsiella Pneumoniae pada daging tuna, serta mengetahui pengaruh konsentrasi Hypochlorous Acid (HOCl) terhadap kualitas tekstur ikan. Klebsiella Pneumoniae CK 13.2 diinokulasikan pada daging tuna sirip kuning kemudian direndam selama 5 menit dengan konsentrasi 50 ppm, 75 ppm, dan 100 ppm HOCl. Pengaruh konsentrasi HOCl pada perendaman daging tuna dianalisis dengan Annova One-Way dan uji lanjut Duncan. Perbandingan efektivitas HOCl dan NaOCl dalam mereduksi Klebsiella Pneumoniae CK 13.2 dianalisis menggunakan T- Test. Perendaman daging tuna selama 5 menit dengan 50 ppm, 75 ppm dan 100 ppm HOCl mampu menurunkan jumlah Klebsiella Pneumoniae CK 13.2 masing – masing 4,47 log CFU/ml, 4,32 log CFU/ml dan 3,18 log CFU/ml pada medium TSA serta 4,40 log CFU/ml, 4,14 log CFU/ml, dan 3,00 log CFU/ml pada medium EMBA. Perendaman daging tuna selama 5 menit menggunakan 100 ppm HOCl dan 10 ppm NaOCl mampu mereduksi bakteri Klebsiella Pneumoniae CK 13.2 sebesar 99,33?n 45,58% pada medium TSA serta 99,51?n 47,07% pada medium EMBA. Perendaman dengan HOCl menunjukkan perbedaan yang signifikan terhadap kualitas tekstur ikan tuna dengan atribut cohesiveness dan resilience 

This study aims to determine the effect of Hypochlorous Acid (HOCl) concentration on reducing the number of Klebsiella Pneumoniae CK 13.2 in tuna meat, determine the effectiveness of Hypochlorous Acid (HOCl) and NaOCl as sanitation agents in reducing the number of Klebsiella Pneumoniae in tuna meat, and determine the effect of Hypochlorous Acid (HOCl) concentration on the quality of fish texture. Klebsiella Pneumoniae CK 13.2 was inoculated into yellowfin tuna meat then soaked for 5 minutes with concentrations of 50 ppm, 75 ppm, and 100 ppm HOCl. The effect of HOCl concentration on soaking tuna meat was analyzed by One-Way Anova and Duncan's advanced test. Comparison of the effectiveness of HOCl and NaOCl in reducing Klebsiella Pneumoniae CK 13.2 was analyzed using T-Test. Soaking tuna meat for 5 minutes with 50 ppm, 75 ppm and 100 ppm HOCl was able to reduce the number of Klebsiella Pneumoniae CK 13.2 by 4,47 log CFU/ml, 4,32 log CFU/ml and 3,18 log CFU/ml respectively in TSA medium and 4,40 log CFU/ml, 4,14 log CFU/ml, and 3,00 log CFU/ml in EMBA medium. Soaking tuna meat for 5 minutes using 100 ppm HOCl and 10 ppm NaOCl was able to reduce Klebsiella Pneumoniae CK 13.2 bacteria by 99,33% and 45,58% in TSA medium and 99,51% and 47,07% in EMBA medium. Soaking with HOCl showed significant differences in the texture quality of tuna with attributes of cohesiveness and resilience 

Kata Kunci : HOCl, perendaman daging, persen reduksi, Klebsiella Pneumoniae CK 13.2, pengaruh konsentrasi, texture analyzer