(ANTIBACTERIAL ACTIVITY OF LIQUID SMOKE  AND ITS APPLICATIONS OF FISHBALL PRESERVATION)

Ita Zuraida1*), Rokhani Hasbullah2), Sukarno3), Slamet Budijanto3), Sulusi Prabawati4), Setiadjit4)

ABSTRACT

The study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27–280C) and refrigeration temperature (4±10C). The Minimum Inhibitory Concentration (MIC) of liquid smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined using broth or agar dilution methods. Liquid smoke showed bactericidal effects with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40% against S. aureus and 0.22% against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27–280C and 4±10C were inhibited the growth of total bacteria and increased shelflife 16 hours and 8 days than no treatment (based on SNI 01-3819-1995), respectively, and retarded the increased in pH and moisture content after storage. The results indicated that liquid smoke was an effective inhibitor of fishball spoilage.
Keywords: antibacterial activity, fishball preservation, liquid smoke, MIC value

Keywords : Garlic, herbal, imunomodulator, phagocytosis, turmeric, zinc.

ABSTRAK

Beberapa penelitian telah mendapatkan aktivitas antibakteri dari tempurung kelapa dan sudah diterapkan pada bakso ikan dalam suhu ruangan (270C?280C) dengan temperatur pendingin (4±10C). Minimum Inhibitor Concentration (MIC) dari asap cair pada Pseudomonas aeruginosa dan Staphylococcus aureus merupakan metode turunan dari air cucian daging atau agar Asap cair memperlihatkan dampak nakteri lebih bear pada P. aeruginosa dari pada S. Aureus. MIC pada asap cair nengandung 0,40% S. aureus dan 0,22% P. Aeruginosa. Percobaan pada bakso ikan menunjukkan di dalam 2,5% asap cair dengan suhu 27–280C dan 4±10C mampu memperpanjang umur simpan bakso ikan 16 jam dan 8 hari dibandingkan dengan tanpa perlakuan (sesuai dengan SNI 01-3819-1995), berturut-turut dan melambat setelah penam-bahan pH dan kelembaban. Hal ini diindikasikan bahwa asap cair mampu mengefektifkan inhibitor pada bakso ikan.

Kata kunci : Aktivitas bakteri, asap cair, nilai MIC, fishball preservation.