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Pengaruh Ekstrak Alga Merah (Kappaphycus alvarezii) terhadap Jumlah Total Bakteri dan Nilai Organoleptik Ikan Kembung (Rastrelliger sp.) [ The Effect of Red Algae Extract (Kappaphycus alvarezii) against the Total Number of Bacteria and Organoleptic Value of Mackerel (Rastrelliger sp.)]

Jurnal Ilmiah Perikanan dan Kelautan · Vol. 7 No. 1 (2015) · hlm. 101–108

DOI
10.20473/jipk.v7i1.11243
ISSN
2528-0759, 2085-5842
Terbit
2015-04-01
Penerbit
Faculty of Fisheries and Marine Universitas Airlangga
Bahasa
eng

Abstrak

Abstract Mackerel (Rastrelliger sp.) is a kind of fish that have high economic value and good nutrition but susceptible to decay. People often to use formaldehyde as a preservative so that the fish does not quickly to decay. The use of formaldehyde could be replaced by natural ingredients that contain antibacterial compounds, one of which is Kappaphycus alvarezii. This study aims to determine the effect of red algae extract (K.alvarezii) against the total number of bacteria and organoleptic value of mackerel (Rastrelliger sp.). The research design that done in this study is Completely Randomized Design (CRD). The treatments that given are immersion of mackerel in a solution of extract of K. alvarezii with a concentration of 0 ppm, 600 ppm, 700 ppm, 800 ppm and 1% solution of formaldehyde with four repetitions in each treatment. Data analyzes using Analysis of Variants (ANOVA) and followed by Duncan's Multiple Range Test to determine differences between treatments. The results showed that the extract of red algae (K.alvarezii) at a concentration of 0 ppm, 600 ppm, 700 ppm and 800 ppm significantly (p <0.05) against the total number of bacteria of mackerel (Rastrelliger sp.). The ability of extract of K. alvarezii at a concentration of 800 ppm equivalent to the ability of formaldehyde as an antibacterial ingredient in mackerel. K.alvarezii extract could inhibit the growth of bacteria but have not been able to maintain the quality of mackerel based on organoleptic test.

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  • Universitas Airlangga
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Rekan penulisOrganisasiArtikel bersama
Gunanti MahasriUniversitas Airlangga4
Hari SupraptoUniversitas Airlangga3
Rahayu KusdarwatiUniversitas Airlangga3
Endang Dewi MasithahUniversitas Airlangga3
Moch. Amin AlamsjahUniversitas Airlangga2
Kismiyati KismiyatiUniversitas Airlangga2
Laksmi SulmartiwiUniversitas Airlangga2
Ahmad Shofy MubarakUniversitas Airlangga2
K T PursetyoUniversitas Airlangga2
Muhammad Amin AlamsjahAfiliasi tidak diketahui2
Rachmat RizaldiUniversitas Airlangga1
Woro Hastuti SetyantiniUniversitas Airlangga1
Amalia HapsariUniversitas Airlangga1
Istikhara Mentari TitoUniversitas Airlangga1
Azka Prima NurindraUniversitas Airlangga1
Agustono AgustonoUniversitas Airlangga1
Sapto AndriyonoUniversitas Airlangga1
Heru PramonoUniversitas Airlangga1
Wahju ThajaningsihUniversitas Airlangga1
Wahju TjahjaningsihUniversitas Airlangga1
Ayu Lana NafisyahUniversitas Airlangga1
Didya SinatryaniUniversitas Airlangga1
Tyfany Imanu SabrinaUniversitas Airlangga1
Bagus Rizki NoviantoUniversitas Airlangga1
Illa Rohdiana HermawatiUniversitas Airlangga1
Didik HandijatnoUniversitas Airlangga1
Tantika Wulan SariUniversitas Airlangga1
Mochammad Amin AlamsjahUniversitas Airlangga1
Andre RekasanaUniversitas Airlangga1
Aprilia Putri AstutieUniversitas Airlangga1
Sri SubektiUniversitas Airlangga1
Selvi Lely RosantiUniversitas Airlangga1
‪Akhmad Taufiq Mukti‬Universitas Airlangga1
Muhammad AriefUniversitas Airlangga1
Fabi Aisah SetioriniUniversitas Airlangga1
Desi Nawang PurnamasariUniversitas Airlangga1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/index.php/JIPK/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Pengaruh Ekstrak Alga Merah (Kappaphycus alvarezii) terhadap Jumlah Total Bakteri dan Nilai Organoleptik Ikan Kembung (Rastrelliger sp.)  [ The Effect of Red Algae Extract (Kappaphycus alvarezii) against the Total Number of Bacteria and Organoleptic Value of Mackerel (Rastrelliger sp.)]</dc:title>
	<dc:creator>Tjahyaningsih, Wahju</dc:creator>
	<dc:creator>Hakim, Dyo Maliki</dc:creator>
	<dc:creator>Sudarno, Sudarno</dc:creator>
	<dc:creator>Abdillah, Annur Ahadi</dc:creator>
	<dc:subject xml:lang="en-US">Total Number of Bacteria</dc:subject>
	<dc:subject xml:lang="en-US">Total Plate Count (TPC)</dc:subject>
	<dc:subject xml:lang="en-US">Organoleptic</dc:subject>
	<dc:subject xml:lang="en-US">Mackerel (Rastrelliger sp.)</dc:subject>
	<dc:subject xml:lang="en-US">Red Algae Extract (Kappaphycus alvarezii)</dc:subject>
	<dc:description xml:lang="en-US">Abstract Mackerel (Rastrelliger sp.) is a kind of fish that have high economic value and good nutrition but susceptible to decay. People often to use formaldehyde as a preservative so that the fish does not quickly to decay. The use of formaldehyde could be replaced by natural ingredients that contain antibacterial compounds, one of which is Kappaphycus alvarezii. This study aims to determine the effect of red algae extract (K.alvarezii) against the total number of bacteria and organoleptic value of mackerel (Rastrelliger sp.). The research design that done in this study is Completely Randomized Design (CRD). The treatments that given are immersion of mackerel in a solution of extract of K. alvarezii with a concentration of 0 ppm, 600 ppm, 700 ppm, 800 ppm and 1% solution of formaldehyde with four repetitions in each treatment. Data analyzes using Analysis of Variants (ANOVA) and followed by Duncan's Multiple Range Test to determine differences between treatments. The results showed that the extract of red algae (K.alvarezii) at a concentration of 0 ppm, 600 ppm, 700 ppm and 800 ppm significantly (p &amp;lt;0.05) against the total number of bacteria of mackerel (Rastrelliger sp.). The ability of extract of K. alvarezii at a concentration of 800 ppm equivalent to the ability of formaldehyde as an antibacterial ingredient in mackerel. K.alvarezii extract could inhibit the growth of bacteria but have not been able to maintain the quality of mackerel based on organoleptic test.</dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Fisheries and Marine Universitas Airlangga</dc:publisher>
	<dc:date>2015-04-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/JIPK/article/view/11243</dc:identifier>
	<dc:identifier>10.20473/jipk.v7i1.11243</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Perikanan dan Kelautan; Vol. 7 No. 1 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN; 101-108</dc:source>
	<dc:source>2528-0759</dc:source>
	<dc:source>2085-5842</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/JIPK/article/view/11243/6327</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2015 Jurnal Ilmiah Perikanan dan Kelautan</dc:rights>
</oai_dc:dc>