KAJIAN PENGGUNAAN BEBERAPA JENIS ENSILING SEBAGAI PENGAWET ALAMI TERHADAP SIFAT KIMIA DAN MIKROBIOLOGIS CAKALANG (Katsuwonus pelamis L) ASAP

Abstrak

Study the Use of Several Ensiling Types as Natural Preservatives to Increase the Chemical and microbiological Characteristics of Smoked Skipjack Tuna (Katsuwonus pelamis L). The research was conducted in the Managing of Fisheries Product Processing Laboratory, University of Sam Ratulangi Manado in order to determine the effect of ensiling types and storage durations on chemical and microbiological characteristics of smoked skipjack tuna. The research used experimental method that was arranged factorially in 4x4, using Completely Randomized Design (CRD), with two replications in order to obtain 32 experimental units. The treatments consisted of two factors, i.e. types of ensiling (factor A) and storage durations (factor B). Factor A was A0 = without ensiling (as control), A1 = ensiling of mustard green, A2 = ensiling of cabbage, and A3 = ensiling of petsai. Factor B was 0 day, 3 days, 6 days, and 9 days. The observed parameters were water content, pH, total acid, total bacteria (TPC), total lactic acid bacteria, and total fungal colony. The results showed that the effect of cabbage ensiling to the chemical and microbiological characteristics of smoked skipjack tuna was better than the other treatments. It can be recognized from the low value of water content (39.78%) and pH (5.00) as well as the high value of total acid (1.03%), in which, it could support the growth of lactic acid bacteria (3.41 cfu / g) and suppress the growth of bacteria (TPC) and fungi. Ensiling of cabbage can be used as natural preservative to maintain the quality and durability of smoked skipjack tuna. It is recommended that further studies are required to identify lactic acid bacteria and to analyze nutrient content in smoked skipjack tuna as the result of certain ensiling utilization in relation to storing duration.

Keywords:            storage duration, chemical and microbiological characteristics, smoked skipjack tuna, ensiling

Study the Use of Several Ensiling Types as Natural Preservatives to

Increase the Chemical and microbiological Characteristics of Smoked

Skipjack Tuna (Katsuwonus pelamis L). The research was conducted in the

Managing of Fisheries Product Processing Laboratory, University of Sam

Ratulangi Manado in order to determine the effect of ensiling types and storage

durations on chemical and microbiological characteristics of smoked skipjack

tuna. The research used experimental method that was arranged factorially in

4x4, using Completely Randomized Design (CRD), with two replications in order

to obtain 32 experimental units. The treatments consisted of two factors, i.e.

types of ensiling (factor A) and storage durations (factor B). Factor A was A0 =

without ensiling (as control), A1 = ensiling of mustard green, A2 = ensiling of

cabbage, and A3 = ensiling of petsai. Factor B was 0 day, 3 days, 6 days, and 9

days. The observed parameters were water content, pH, total acid, total bacteria

(TPC), total lactic acid bacteria, and total fungal colony. The results showed that

the effect of cabbage ensiling to the chemical and microbiological characteristics

of smoked skipjack tuna was better than the other treatments. It can be

recognized from the low value of water content (39.78%) and pH (5.00) as well as

the high value of total acid (1.03%), in which, it could support the growth of lactic

acid bacteria (3.41 cfu / g) and suppress the growth of bacteria (TPC) and fungi.

Ensiling of cabbage can be used as natural preservative to maintain the quality

and durability of smoked skipjack tuna. It is recommended that further studies

are required to identify lactic acid bacteria and to analyze nutrient content in

smoked skipjack tuna as the result of certain ensiling utilization in relation to

storing duration.

Keywords: storage duration, chemical and microbiological characteristics,

smoked skipjack tuna, ensiling