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Antibacterial Effects of Chitosan Monosaccharides Complex on Pathogens in Snakehead Fish Surimi as Food Matrix Model

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 1 (2019) · hlm. 80–88

DOI
10.17844/jphpi.v22i1.25881
ISSN
2354-886X, 2303-2111
Terbit
2019-04-30
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

The complex formed between chitosan and sugar as a result of heating process which induces the Maillard reaction is known to have antibacterial and antioxidant properties. This study aims to compare the antibacterial activity of chitosan monosaccharide complexes against Bacillus subtilis, Listeria monocytogenes and Vibrio cholera in snakehead fish surimi as the food matrix model. The analysis was conducted onthe color intensity of the Maillard Reaction Products (MRPs) which was formed through the reaction of chitosan with glucose, galactose and fructose. The antibacterial activity of each MRPs was studied both invitro and in the food matrix using disc difussion and standard plate count method respectively. The results showed that the chitosan galactose complex had the highest color intensity with absorbance values at 420nm of 0.248. In vitro tests result showed that the chitosan glucose complex had the greatest inhibition on all three test bacteria. Whereas, when MRPs was applied in the food matrix of snakehead fish surimi, thegalactose chitosan complex showed the best inhibitory effect against B. subtilis and L. monocytogenes with a decrease in the number of bacteria of 0.63 and 2.13 log CFU/mL respectively compared to the control.On the other hand, the inhibitory activity of V. cholera in the food matrix was effectively performed by the glucose chitosan complex with the total bacterial count of 2.25 log CFU/mL l lower than the control. The addition of chitosan and chitosan monosaccharide complex to the food matrix generally reduced the total microbial count (TPC) by 1.53 log CFU/mL. This result confirms that the antibacterial activity of MRPs isconsistent.both in vitro and in the food matrix.

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  • Sriwijaya University
  • IPB University
  • Universitas Sumatera Selatan
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Rekan penulisOrganisasiArtikel bersama
Maggy Thenawidjaja SuhartonoIPB University2
Achmad Rizky RomadhoniSriwijaya University2
Dica Fusva HildiantiSriwijaya University2
Lisa ViolitaSriwijaya University2
Selly Ratna SariUniversitas Sumatera Selatan2
Elmeizy ArafahUniversitas Sumatera Selatan2
GuttiferaUniversitas Sumatera Selatan2
‪Tati NurhayatiIPB University1
Tati NurhayatiIPB University1
RintoSriwijaya University1
Herpandi HerpandiAfiliasi tidak diketahui1
Wulandari WulandariSriwijaya University1
Rizky Maharani PutriSriwijaya 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) 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">Antibacterial Effects of Chitosan Monosaccharides Complex on Pathogens in Snakehead Fish Surimi as Food Matrix Model</dc:title>
	<dc:creator xml:lang="en">Lestari, Shanti Dwita</dc:creator>
	<dc:creator xml:lang="en">Baehaki, Ace</dc:creator>
	<dc:creator xml:lang="en">Meliza, Reny</dc:creator>
	<dc:subject xml:lang="en">antimicrobial</dc:subject>
	<dc:subject xml:lang="en">in vitro</dc:subject>
	<dc:subject xml:lang="en">Maillard reaction products</dc:subject>
	<dc:description xml:lang="en">The complex formed between chitosan and sugar as a result of heating process which induces the Maillard reaction is known to have antibacterial and antioxidant properties. This study aims to compare the antibacterial activity of chitosan monosaccharide complexes against Bacillus subtilis, Listeria monocytogenes and Vibrio cholera in snakehead fish surimi as the food matrix model. The analysis was conducted onthe color intensity of the Maillard Reaction Products (MRPs) which was formed through the reaction of chitosan with glucose, galactose and fructose. The antibacterial activity of each MRPs was studied both invitro and in the food matrix using disc difussion and standard plate count method respectively. The results showed that the chitosan galactose complex had the highest color intensity with absorbance values at 420nm of 0.248. In vitro tests result showed that the chitosan glucose complex had the greatest inhibition on all three test bacteria. Whereas, when MRPs was applied in the food matrix of snakehead fish surimi, thegalactose chitosan complex showed the best inhibitory effect against B. subtilis and L. monocytogenes with a decrease in the number of bacteria of 0.63 and 2.13 log CFU/mL respectively compared to the control.On the other hand, the inhibitory activity of V. cholera in the food matrix was effectively performed by the glucose chitosan complex with the total bacterial count of 2.25 log CFU/mL l lower than the control. The addition of chitosan and chitosan monosaccharide complex to the food matrix generally reduced the total microbial count (TPC) by 1.53 log CFU/mL. This result confirms that the antibacterial activity of MRPs isconsistent .both in vitro and in the food matrix.</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>2019-04-30</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/25881</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i1.25881</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan; 80-88</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 1 (2019): Jurnal Pengolahan Hasil Perikanan; 80-88</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/25881/16858</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>