Ekstraksi etanol dan etil asetat daun gedi sebagai pengawet fillet ikan nila = Ethanol and ethyl acetate extraction of gedi leaf as nile tilapia fillet preservative

Jason, Christopher (2021) Ekstraksi etanol dan etil asetat daun gedi sebagai pengawet fillet ikan nila = Ethanol and ethyl acetate extraction of gedi leaf as nile tilapia fillet preservative. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Ikan merupakan produk pangan hewani yang banyak dikonsumsi masyarakat karena kandungan gizinya. Namun produk ikan memiliki kekurangan dari segi umur simpan yang pendek karena tingginya kadar air, lemak, dan protein yang memicu pertumbuhan bakteri. Maka, diperlukan perlakuan untuk memperpanjang umur simpan dengan penambahan ekstrak daun gedi sebagai antimikroba dan pengawet. Daun gedi diekstraksi menggunakan etanol dan etil asetat dengan perbandingan 1:4. Ekstrak kemudian diuji kemampuan antimikroba dengan metode difusi sumur terhadap E. coli dan Salmonella dengan konsentrasi ekstrak masing-masing 0%, 5%, 10%, dan 15% untuk memilih ekstrak terpilih dengan pelarut dan konsentrasi terbaik. Ekstrak juga diuji total flavonoid dan fenolik sebagai pendukung. Ekstrak terpilih adalah ekstrak 5% dengan pelarut etil asetat dengan diameter hambat sebesar 6.35mm (E. coli) dan 6.12mm (Salmonella sp.) serta kadar total fenolik dan flavonoid masing-masing sebesar 214.37mgGAE/g dan 1371.6mgQE/g. Ekstrak terpilih dipakai sebagai pengawet fillet ikan dengan perendaman selama 30 menit dengan akuades sebagai kontrol. Ikan disimpan selama 4 hari dan diuji total mikroba (ALT) dan TVBN. Fillet ikan dengan perendaman esktrak bertahan layak konsumsi 1 hari lebih lama dibandingkan kontrol. Ikan dengan perendaman ekstrak pada penyimpanan 1 hari memiliki nilai TVBN 11.313mgN/100g dan jumlah koloni psikrofil 1.45x105CFU/ml, mesofil 8.76x106CFU/ml, mesofil anaerob 1.13x107CFU/ml, dan termofil 5.25x104CFU/ml, serta dapat bekerja lebih optimal pada fillet ikan dengan jumlah awal bakteri yang lebih sedikit. Pada uji GC-MS ekstrak terpilih menunjukkan kandungan senyawa volatil antibakteri berupa hexadecenoic acid (14.51%) neophytadiene (6.46%), phytol (5.96%), squalene (3.72%), vitamin E (11.29%), dan stigmasterol (2.8%). / Fish is an animal food product that people consume for its nutritional content. However, fish products have disadvantages in terms of short shelf life due to its high water, fat, dan protein content which promote bacterial growth. Thus, it is necessary to extend the shelf life of fish products with the addition gedi leaf extract as an antimicrobial and preservative. Gedi leaves were extracted using ethanol and ethyl acetate respectively as solvent in a ratio of 1: 4. The extract was then tested for its antimicrobial ability by the well diffusion method against E. coli and Salmonella with extract concentrations of 0%, 5%, 10%, and 15% respectively to select the extract with the best solvent and concentration. The extract was also tested for total flavonoids and phenolic as supporting data. The selected extract was a 5% gedi leaf extract with ethyl acetate solvent with an inhibition diameter of 6.35mm (E. coli) and 6.12mm (Salmonella sp.) and total phenolic and flavonoid levels respectively 214.37mgGAE/g and 1371.6mgQE/g. The selected extract was used as a preservative for fish fillets by soaking for 30 minutes with distilled water as a control. Fish were stored for 4 days and tested for total plate count (TPC) and TVBN. Fish fillets with extract immersion lasted one day longer than the control. Extract soaked fish at one day storage had a TVBN value of 11.313mgN/100g with total colony of psychrophile at 1.45x105CFU/ml, mesophile at 8.76x106CFU/ml, anaerobic mesophile at 1.13x107CFU/ml, and thermopile at 5.25x104CFU/ml, and should work better on fillets with a smaller initial number of bacteria. In the GC-MS test, the selected extracts showed the content of volatile antibacterial compounds in the form of hexadecenoic acid (14.51%), neophytadiene (6.46%), phytol (5.96%), squalene (3.72%), vitamin E (11.29%), and stigmasterol (2.8%).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Jason, ChristopherNIM01034170070jaygozali@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701adolf.parhusip@uph.edu
Uncontrolled Keywords: Fillet ikan nila; ekstrak daun gedi; aktivitas antimikroba; pengawet;
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: Users 6788 not found.
Date Deposited: 22 Feb 2021 02:40
Last Modified: 22 Feb 2021 02:40
URI: http://repository.uph.edu/id/eprint/21531

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