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Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 20 No. 2 (2017) · hlm. 380–391

DOI
10.17844/jphpi.v20i2.18106
ISSN
2354-886X, 2303-2111
Terbit
2017-08-21
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p<0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball.

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  • Diponegoro University
  • Sebelas Maret University
  • Universiti of Malaysia Sabah
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Rekan penulisOrganisasiArtikel bersama
Eko Nurcahya DewiDiponegoro University12
Lukita PurnamayatiAfiliasi tidak diketahui7
Tri Winarni AgustiniAfiliasi tidak diketahui5
Sumardianto SumardiantoDiponegoro University4
Eko Nurcahya DewiAfiliasi tidak diketahui4
Eko SusantoDiponegoro University4
Widodo Farid Ma’rufDiponegoro University3
Akhmad Suhaeli FahmiDiponegoro University3
Johannes HutabaratDiponegoro University2
Eko SusantoAfiliasi tidak diketahui2
Slamet SuhartoAfiliasi tidak diketahui2
Eko Nurcahya DewiAfiliasi tidak diketahui2
Raden Baskara Katri AnanditoSebelas Maret University1
Siswanti SiswantiSebelas Maret University1
Edhi NurhartadiSebelas Maret University1
Meisya Asri WidiyantiDiponegoro University1
Romadhon RomadhonDiponegoro University1
Ulfi Lestari DhitaDiponegoro University1
Yuliani YulianiDiponegoro University1
Patricia MatanjunUniversiti of Malaysia Sabah1
Sriwati SriwatiDiponegoro University1
Haeruddin Daeng MileAfiliasi tidak diketahui1
Aziz Nur BambangAfiliasi tidak diketahui1
Ita WidowatiDiponegoro University1
Agus SarwonoDiponegoro University1
Susanna Endah RatnawatiAfiliasi tidak diketahui1
Bambang Argo WibowoAfiliasi tidak diketahui1
Nanda Radithia PrasetiawanDiponegoro University1
Jeri Srinur Eka SaputraDiponegoro University1
Fiya FirdiyaniDiponegoro University1
Ardini Ria OktoraDiponegoro University1
Muhammad NurDiponegoro University1
Endang KusdiyantiniDiponegoro University1
Retno Ayu KurniasihDiponegoro University1
Endah Saivira MauliasariAfiliasi tidak diketahui1
YulianiAfiliasi tidak diketahui1
Azis Nur BambangDiponegoro University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/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">Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball</dc:title>
	<dc:creator xml:lang="en">Senoaji, Fajar Bayu</dc:creator>
	<dc:creator xml:lang="en">Agustini, Tri Winarni</dc:creator>
	<dc:creator xml:lang="en">Purnamayati, Lukita</dc:creator>
	<dc:subject xml:lang="en">Fishball</dc:subject>
	<dc:subject xml:lang="en">edible coating</dc:subject>
	<dc:subject xml:lang="en">carrageenan</dc:subject>
	<dc:subject xml:lang="en">essential oil from galanga rhizome</dc:subject>
	<dc:description xml:lang="en">Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p&amp;lt;0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball. </dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2017-08-21</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/18106</dc:identifier>
	<dc:identifier>10.17844/jphpi.v20i2.18106</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 380-391</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 20 No. 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 380-391</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/18106/12942</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>