Melola Discovery

← Melola Discovery

Akses terbuka Jurnal SINTA 1

Nano-chitosan Spray as a Preservative and Food Security of Fishery Products in The Middle of the Covid-19 Pandemic

Jurnal Ilmiah Perikanan dan Kelautan · Vol. 14 No. 1 (2022) · hlm. 71–82

DOI
10.20473/jipk.v14i1.30121
ISSN
2528-0759, 2085-5842
Terbit
2022-02-27
Penerbit
Faculty of Fisheries and Marine Universitas Airlangga
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc-sa/4.0

Abstrak

Highlight ResearchThe author mentioned 2 highlights from their results research Nano-chitosan has the best susceptibility to bacterial strains of E. coli, S. enteritidis, L. monocytogenes, B. cereus and S. aureus.Nano-chitosan showed higher degree of inhibition than that done by chitosan. AbstractThe COVID-19 pandemic has impacted the fisheries sector, a decline in exports and fishermen's income caused by the disconnection of the marketing chain due to lockdown implementation in several export destination countries. Fish is a source of protein and as perishable goods, it experiences quality damage due to spoilage, commonly caused by hampered distribution of catches. Natural preservatives are needed to preserve catch so it won't get spoiled and can be accepted by consumers in suitable conditions for consumption. This study aims to evaluate the particle size of nano-chitosan and determine the effectiveness of nano-chitosan spray with different concentrations as a natural preservative in caught fish. This research method begins with making chitosan through 3 stages: demineralization, deproteination, and deacetylation. Chitosan was made into nano-chitosan with various concentrations of 3:1, 4:1, and 5:1 using ionic gelation. Nano-chitosan underwent several tests, including PSA, antibacterial activity by disc diffusion, organoleptic, and the effectiveness of preservatives. Antibacterial activity of nano-chitosan was able to inhibit Bacillus subtilis at three different concentrations, the potential to inhibit Escherichia coli was optimal at 5:1 treatment. The effectiveness of nano-chitosan preservative bacteria inhibition at three different concentrations proved to be sufficient to be used to extend shelf life and ensure the safety and quality of fishery products. The best concentration of nano-chitosan was 3:1 treatment. Nano-chitosan spray from crab shell waste has good antibacterial activity and preservative effectiveness. It could serve as an antibacterial agent and natural preservative for fishery products during the COVID-19 pandemic.

Kata kunci

Jaringan kolaborasi para penulis

19 penulis · 64 tautan kepenulisan bersama · 8 lintas organisasi

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Diponegoro University
  • Nagoya University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Vivi Endar HerawatiDiponegoro University2
Slamet Budi PrayitnoDiponegoro University1
Johannes HutabaratDiponegoro University1
Ocky Karna RadjasaDiponegoro University1
Pinandoyo PinandoyoDiponegoro University1
Putut HariyadiDiponegoro University1
YS DarmantoDiponegoro University1
Nurmanita RismaningsihNagoya University1
Retno HartatiDiponegoro University1
Wilis Ari SetyatiDiponegoro University1
Sapto Purnomo PutroAfiliasi tidak diketahui1
Heni Tri JayantiDiponegoro University1
Tita ElfitasariDiponegoro University1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

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">Nano-chitosan Spray as a Preservative and Food Security of Fishery Products in The Middle of the Covid-19 Pandemic</dc:title>
	<dc:creator>Saputra, Dion</dc:creator>
	<dc:creator>Ula, Ferra Robiatul</dc:creator>
	<dc:creator>Fadhila, Ajeng Budiarahma Nur</dc:creator>
	<dc:creator>Sijabat, Yosi Yananda</dc:creator>
	<dc:creator>Romadoni, Abista Ahmad</dc:creator>
	<dc:creator>Windarto, Seto</dc:creator>
	<dc:subject xml:lang="en-US">Chitosan</dc:subject>
	<dc:subject xml:lang="en-US">Nano-chitosan</dc:subject>
	<dc:subject xml:lang="en-US">Crab Shell</dc:subject>
	<dc:subject xml:lang="en-US">Natural Preservative</dc:subject>
	<dc:subject xml:lang="en-US">Food Security</dc:subject>
	<dc:subject xml:lang="en-US">COVID-19</dc:subject>
	<dc:description xml:lang="en-US">Highlight ResearchThe author mentioned 2 highlights from their results research  Nano-chitosan has the best susceptibility to bacterial strains of E. coli, S. enteritidis, L. monocytogenes, B. cereus and S. aureus.Nano-chitosan showed higher degree of inhibition than that done by chitosan. AbstractThe COVID-19 pandemic has impacted the fisheries sector, a decline in exports and fishermen's income caused by the disconnection of the marketing chain due to lockdown implementation in several export destination countries. Fish is a source of protein and as perishable goods, it experiences quality damage due to spoilage, commonly caused by hampered distribution of catches. Natural preservatives are needed to preserve catch so it won't get spoiled and can be accepted by consumers in suitable conditions for consumption. This study aims to evaluate the particle size of nano-chitosan and determine the effectiveness of nano-chitosan spray with different concentrations as a natural preservative in caught fish. This research method begins with making chitosan through 3 stages: demineralization, deproteination, and deacetylation. Chitosan was made into nano-chitosan with various concentrations of 3:1, 4:1, and 5:1 using ionic gelation. Nano-chitosan underwent several tests, including PSA, antibacterial activity by disc diffusion, organoleptic, and the effectiveness of preservatives. Antibacterial activity of nano-chitosan was able to inhibit Bacillus subtilis at three different concentrations, the potential to inhibit Escherichia coli was optimal at 5:1 treatment. The effectiveness of nano-chitosan preservative bacteria inhibition at three different concentrations proved to be sufficient to be used to extend shelf life and ensure the safety and quality of fishery products. The best concentration of nano-chitosan was 3:1 treatment. Nano-chitosan spray from crab shell waste has good antibacterial activity and preservative effectiveness. It could serve as an antibacterial agent and natural preservative for fishery products during the COVID-19 pandemic.</dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Fisheries and Marine Universitas Airlangga</dc:publisher>
	<dc:date>2022-02-27</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:format>text/xml</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/JIPK/article/view/30121</dc:identifier>
	<dc:identifier>10.20473/jipk.v14i1.30121</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Perikanan dan Kelautan; Vol. 14 No. 1 (2022): JURNAL ILMIAH PERIKANAN DAN KELAUTAN; 71-82</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/30121/17187</dc:relation>
	<dc:relation>https://e-journal.unair.ac.id/JIPK/article/view/30121/40625</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Ilmiah Perikanan dan Kelautan</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>