EFEKTIVITAS EKSTRAK LAMUN Cymodocea rotundata, Thalassia hemprichii, DAN Enhalus acoroides DARI PERAIRAN JEPARA SEBAGAI ANTIBAKTERI PADA FILLET IKAN NILA (Oreochromis niloticus) SELAMA PENYIMPANAN DINGIN (Effects Of Seagrass Extracts Cymodocea rotundata, Thalassia hemprichii, and Enhalus acoroides From Jepara As Antibacterials On Tilapia (Orechromis niloticus) Fillets During Cold Storage)

Abstract

Penanganan fillet ikan nila segar merupakan bagian penting karena dapat mempengaruhi mutu. Ikan nila memiliki pH mendekati netral yang merupakan media untuk pertumbuhan bakteri pembusuk maupun mikroorganisme lain sehingga mudah mengalami pembusukan. Penambahan bahan antibakteri dari jenis lamun diharapkan mampu menambah masa simpan fillet ikan nila. Ketiga jenis lamun, yaitu Cymodocea rotundata, Thalassia hemprichii, dan Enhalus acoroides digunakan pada penelitian pendahuluan, selanjutnya diambil salah satu yang terbaik untuk masuk dipenelitian utama. Lamun dikeringkan dengan cara diangin-anginkan, lamun kering diekstrak dengan etanol 96% selama 2 x 24 jam dengan perbandingan bahan : pelarut (1 : 5). Ekstrak lamun disaring untuk memisahkan residu dan pelarut, filtrat diuapkan menggunakan rotary evaporator. Fillet ikan nila direndam ekstrak lamun dengan konsentrasi 20%, 25%, dan 30% selama 2 jam, kemudian diuji TPC dan organoleptik. Berdasarkan hasil penelitian pendahuluan didapatkan Enhalus accoroides dengan konsentrasi 25% merupakan konsentrasi terbaik berdasarkan nilai TPC dan organoleptik. Penelitian selanjutnya adalah menambahkan ekstrak lamun Enhalus acoroides 25% dan tanpa penambahan ekstrak Enhalus acoroides sebagai control. Fillet dikemas menggunakan plastik seal dan disimpan pada suhu dingin 4oC dalam refrigerator dengan lama penyimpanan 0, 3, 6, 9, dan 12 hari. Fillet ikan nila yang disimpan pada suhu dingin menunjukkan bahwa perbedaan penambahan lamun dan lama penyimpanan memberikan pengaruh yang nyata terhadap nilai TPC pada hari ke-12 yaitu 1,16 x 105 CFU/g, nilai TVBN 26,67 mgN/100g, dan nilai pH sebesar 7,01 Handling fresh tilapia fillets is an important part because it can affect quality. Tilapia has a pH close to neutral which is a medium for the growth of decomposing bacteria and other microorganisms so that it can easily decay. The addition of antibacterial ingredients from seagrass species is expected to increase the shelf life of tilapia fillets. The three types of seagrass, namely Cymodocea rotundata, Thalassia hemprichii, and Enhalus acoroides were used in the preliminary study, then taken one of the best to enter in the main study. Seagrass is dried by aerating, dried seagrass is extracted with 96% ethanol for 2 x 24 hours with a ratio of ingredients: solvent (1: 5). Seagrass extract is filtered to separate the residue and solvent, the filtrate is evaporated using a rotary evaporator. Tilapia fillets were soaked with seagrass extract with concentrations of 20%, 25%, and 30% for 2 hours, then tested for TPC and organoleptic. Based on the results of preliminary research, Enhalus accoroides with a concentration of 25% was the best concentration based on the value of TPC and organoleptic. The next study was to add 25% seaweed extract Enhalus acoroides and without the addition of Enhalus acoroides extract as a control. Fillets are packaged using a plastic seal and stored at a cool temperature of 4oC in a refrigerator with a storage time of 0, 3, 6, 9, and 12 days. Tilapia fillets stored at cold temperatures showed that the difference in the addition of seagrass and storage time had a significant effect on the value of TPC on day 12, that is 1,16 x 105 CFU/g, the TVBN value was 26.67 mgN / 100g, and the pH value was 7.01.

Potency of Enhalus Acoroides From Indonesia Region for Halal Pharmaceutical Industry

“…Some of the utilization of E. acoroides, include for herbal tea (Marsel, et al, 2021), tempeh (Kole et al, 2020), milk (Latuihamallo et al, 2019), and nuggets (A. Ibrahim et al, 2020). Hasan et al, 2022;Menajang et al, 2020;Permana et al, 2020;Pradana et al, 2018), phenolic compounds (Ahmed et al, 2022Menajang et al, 2020), triterpenoid (Pradana et al, 2018), tannin (Hasan et al, 2022;Permana et al, 2020), and steroid (Dewi et al, 2012;Hasan et al, 2022;Permana et al, 2020). These components have the potential to be a natural chemical (Sulistiyani et al, 2015).…”