Artika, Odilia Emeralda Dian (2025) Pengaruh Perendaman pada Campuran Kitosan dan Asap Cair Tempurung Kelapa Terhadap Karakteristik Kimia dan Mikrobiologis Udang Windu (Penaeus monodon) Selama Penyimpanan. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Chitosan is characterized by antimicrobial properties due to the presence of amino functional groups (NH₂), while coconut shell liquid smoke contains antimicrobial compounds, including phenolic and acidic components, that may function as preservatives for Penaeus monodon. This research involved immersion of shrimp samples in a mixed formulation of chitosan and coconut shell liquid smoke as an alternative preservation treatment. The objectives of the study were to determine the minimum inhibitory concentration (MIC) of chitosan and coconut shell liquid smoke against selected test bacteria and to evaluate the effects of immersion duration on chemical and microbiological characteristics during storage under refrigerated and room conditions. The experiment was conducted in two phases. In Phase 1, chitosan concentrations (0%, 1%, 1.5%, 2%, 2.5%) and liquid smoke concentrations (0%, 1%, 1.5%, 2%, 2.5%) were evaluated against S. aureus and E. coli in vitro using nutrient broth with an initial microbial load of 10⁵ CFU/mL and incubated for 24 h at 37 °C. In Phase 2, the effects of immersion in the combined preservative solution on shrimp quality were assessed using a Completely Randomized Design (CRD) with a two-factor factorial arrangement and two replications. Factor I consisted of immersion durations (20, 40, and 60 min), and Factor II consisted of storage temperatures (refrigerated and room temperature). Data analysis was performed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Results indicated that the MIC of chitosan was 1% for S. aureus and 2% for E. coli. The MIC of coconut shell liquid smoke was 1% for S. aureus and 1.5% for E. coli. The combined treatment (chitosan 1% : liquid smoke 1.5%) with a 60-minute immersion period enabled extension of refrigerated shelf life up to 9 days. Samples at day 9 exhibited a pH value of 6.87, total bacterial load of 5.670 log CFU/g, negative Postma reaction, moisture content of 81.11%, protein content of 18.20%, and a TVB value of 30.15 mgN/100 g.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Odilia Emeralda | ||||||||||||
| Date Deposited: | 03 Dec 2025 02:39 | ||||||||||||
| Last Modified: | 09 Feb 2026 04:39 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/47218 |
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