KAJIAN EFEKTIVITAS SERAI DAPUR (CYMBOPOGON Citratus) DENGAN PENAMBAHAN CHITOSAN SEBAGAI ANTI SEMUT DAN ANTI BAKTERI PADA IKAN ASIN

MUTIARA, ANGGUN and Rinto, Rinto (2025) KAJIAN EFEKTIVITAS SERAI DAPUR (CYMBOPOGON Citratus) DENGAN PENAMBAHAN CHITOSAN SEBAGAI ANTI SEMUT DAN ANTI BAKTERI PADA IKAN ASIN. Undergraduate thesis, Sriwijaya University.

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Abstract

Study of the Effectiveness of Lemongrass (Cymbopogon citratus) with the Addition of Chitosan as an Anti-Ant and Anti-Bacterial in Salted Fish (Supervised by RINTO) This study aims to determine the effectiveness of lemongrass and chitosan as natural insecticide products for anti-ant and anti-bacterial in salted fish. This study used a completely randomized design (CRD) experimental design with 4 levels of treatment and 3 repetitions. The treatments used were different concentrations of chitosan, F0: Without lemongrass simplisia solution and chitosan F1: Lemongrass and chitosan concentration 0.5%, F2: Lemongrass and chitosan concentration 1%, F3: Lemongrass and chitosan concentration of 1.5%. The parameters observed consisted of: yield, temperature and humidity as well as ant count, color ΔE, decay bacteria count, coliform bacteria count, and hedonic. The addition of chitosan with different concentrations in natural insecticides of salted fish products obtained yield results with 5000 grams of kitchen lemongrass raw materials produced 304 grams of dried lemongrass or 6%, with 280 grams or 5% of simplisia powder; temperature 31.4 ℃ - 32.4 ℃; humidity 60%-75%; number of ants 0 - 59.5; ΔE color of salted fish with Lightness (L*) 49.56 - 53.39, Redness (a*) (-1,90)-(-4,28), Yelloewness(b*)7,73-12,63; number of spoilage bacteria 3.79 - 4.76 Log CFU/gram; no coliform bacteria found; hedonic aroma 8.13 - 8.46, taste 7.83 - 8.2, color 6.8 - 8.26, and texture 7.93 - 8.06. F1 treatment (lemongrass and chitosan concentration 0.5%) was determined as the best treatment based on the color ΔE results and hedonic test results which produced the same characteristics as salted fish treatment F0 (control). Keyword: Bacterial contamination, insecticides, lemongrass, number of ants, salted fish.ANGGUN MUTIARA, Kajian Efektivitas Serai Dapur (Cymbopogon citratus) Dengan Penambahan Chitosan Sebagai Anti Semut dan Anti Bakteri Pada Ikan Asin (Dibimbing oleh RINTO) Penelitian ini bertujuan untuk mengetahui efektivitas serai dan chitosan sebagai produk insektisida alami untuk anti semut dan anti bakteri pada ikan asin. Penelitian ini menggunakan rancangan percobaan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan dan 3 kali pengulangan. Perlakuan yang digunakan adalah perbedaaan konsentrasi chitosan, F0: Tanpa larutan simplisia serai dan chitosan F1: Serai dan chitosan konsentrasi 0,5%, F2: Serai dan chitosan konsentrasi 1%, F3: Serai dan chitosan konsentrasi 1,5%. Parameter yang diamati terdiri atas: rendemen, suhu dan kelembaban serta jumlah semut, ΔE warna, jumlah bakteri pembusuk, jumlah bakteri coliform, dan hedonik. Penambahan chitosan dengan konsentrasi yang berbeda pada insektisida alami produk ikan asin didapatkan hasil rendemen dengan bahan baku serai dapur sebanyak 5000 gram menghasilkan serai kering 304 gram atau 6%, dengan serbuk simplisia sebanyak 280 gram atau 5%; suhu 31,4℃ - 32,4℃; kelembaban 60%-75%; jumlah semut 0 - 59,5; ΔE warna ikan asin dengan nilai Lightness (L*) 49,56 – 53,39, Redness (a*) (-1,90)-(-4,28), Yelloewness (b*) 7,73-12,63; jumlah bakteri pembusuk 3,79 – 4,76 Log CFU/gram; tidak ditemukan bakteri coliform; hedonik aroma 8,13 – 8,46, rasa 7,83 – 8,2, warna 6,8 – 8,26, dan tekstur 7,93 – 8,06. Perlakuan F1 (serai dan chitosan konsentrasi 0,5%) ditetapkan sebagai perlakuan terbaik berdasarkan hasil ΔE warna dan hasil uji hedonik yang menghasilkan karakteristik yang sama dengan ikan asin perlakuan F0 (kontrol) Kata kunci : Cemaran bakteri, ikan asin, insektisida, jumlah semut, serai

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Cemaran bakteri, ikan asin, insektisida, jumlah semut, serai
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions: 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User: Anggun Mutiara
Date Deposited: 03 Jul 2025 03:08
Last Modified: 03 Jul 2025 03:08
URI: http://repository.unsri.ac.id/id/eprint/176374

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