Application of yellow melinjo (gnetum gnemon linn) peel extract to extend the shelf life of fresh mackerel (rastrelliger sp.) = Aplikasi ekstrak kulit melinjo kuning (gnetum gnemon linn) untuk memperpanjang masa simpan ikan kembung segar (rastrelliger sp.)

Salim, Christian (2011) Application of yellow melinjo (gnetum gnemon linn) peel extract to extend the shelf life of fresh mackerel (rastrelliger sp.) = Aplikasi ekstrak kulit melinjo kuning (gnetum gnemon linn) untuk memperpanjang masa simpan ikan kembung segar (rastrelliger sp.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Yellow melinjo peel usually consumed as an ingredients for making a vegetable dish and snacks. Generally, the peel is not used and discarded as a waste. The aim of this research was to study potential of yellow melinjo peel extract to extend the shelf life of fresh mackerel. In this research, extraction of melinjo yellow peels using maceration method used three steps: comparison of solvent combinations between ethanol and ethyl acetate (100:0, 80:20, 60:40, 40:60, 20:80, 0:100), extraction temperature (25oC – 40oC), and extraction time (1, 2, 3, 4, 5, 6 hour). Melinjo yellow peel extract at concentrations 0, 5, 10, 15, and 20% (w/v) were tested to six food pathogens using the well diffusion method. The chosen extract can inhibit E. coli (4.50 - 9.00 mm), B. cereus (7.60 – 12.65 mm), S. aureus (9.52 – 14.53 mm), Pseudomonas sp (6.45 – 12.53 mm), L. monocytogenes (8.87 – 14.13 m), Enterobacter sp (6.43 – 12.18 mm). MIC and MBC were determined by using Bloomfield (1991) method. The concentrations used are 0 MIC and 4 MIC. Organoleptic test showed that mackerel soaked with 4 MIC was accepted by panelists. Scoring test showed that fish eyes, slime, meat, odor, and textures were decreased during chilling storage. Microbiology test showed that mackerel with 4 MIC can preserve mackerel up to 3 days, based on microbiological range of Indonesian Fresh Fish Standard (SNI). Challenge test showed that melinjo yellow peels can inhibit the growth of food pathogens.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Salim, ChristianUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf J. N.UNSPECIFIEDUNSPECIFIED
Thesis advisorPatricia L.A., SisiUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Melinjo; Gnetum gnemon Linn; peel; extraction; mackerel; shelf life
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:03
Last Modified: 02 Dec 2019 03:29
URI: http://repository.uph.edu/id/eprint/1834

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