dc.contributor.author | Zuraida, Ita | |
dc.contributor.author | Sukarno | |
dc.contributor.author | Budijanto, Slamet | |
dc.date.accessioned | 2022-01-07T01:18:40Z | |
dc.date.available | 2022-01-07T01:18:40Z | |
dc.date.issued | 2011 | |
dc.identifier.issn | 2231 7546 | |
dc.identifier.uri | http://repository.unmul.ac.id/handle/123456789/8457 | |
dc.description.abstract | Liquid smoking emerges as a potential substitution for traditional smoking method in preserving
proteinaceous foods. The study is aimed to investigate antibacterial activity of coconut shell liquid smoke (CSLS)
and potential application of CS-LS on fish ball preservation. Minimum Inhibitory Concentration (MIC) of
CS-LS is determined with broth dilution method against Pseudomonas aeruginosa and Staphylococcus aureus.
CS-LS was able to inhibit microbial activities of P. aeruginosa and S. aureus, giving 0.22% and 0.40% MIC
of CS-LS, respectively. Shelf life of fish ball was increased from 16 to 32 hours, determined at 27–28oC, by
applying 2.5% CS-LS. At the same concentration of CS-LS, fish ball can achieve 20 days of storage at 4±1oC,
giving acceptable TPC count (1.80 log CFU/g) while maintaining stability of pH at 5.7-5.8 and slight moisture
content reduction (p<0.05). The results indicated that CS-LS was an effective preservative agent for fish ball. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Faculty of Food Science & Technology, UPM | en_US |
dc.relation.ispartofseries | Volume 18;Issue 1 | |
dc.subject | Coconut shell liquid smoke, antibacterial activity, MIC value, fish ball preservation | en_US |
dc.title | Antibacterial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation | en_US |
dc.type | Article | en_US |