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Aplikasi larutan fermentasi kulit pisang cavendish dan cuka terhadap masa simpan filet nila merah: Application of fermented cavendish banana peel solution and vinegar on the shelf life of red tilapia fillets during low-temperature storage

Application of fermented cavendish banana peel solution and vinegar on the shelf life of red tilapia fillets during low-temperature storage: Aplikasi larutan fermentasi kulit pisang cavendish dan cuka terhadap masa simpan filet nila merah

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 29 No. 10 (2026) · hlm. 945–964

DOI
10.17844/jbem6z56
ISSN
2354-886X, 2303-2111
Terbit
2026-10-30
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
ind
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Inggris

Red tilapia fillets are fishery products with high economic value but are highly perishable due to microbiological activity during storage. This study aimed to determine the optimal amount of Cavendish banana peel substrate in a fermented solution with the addition of 1.5% vinegar as a natural preservative to extend the shelf life of red tilapia fillets under low-temperature storage. The study was conducted experimentally using a completely randomized design with immersion treatments in fermented Cavendish banana peel solutions at levels of 20%, 30%, and 40%, along with an untreated control. The observed parameters included total plate count (TPC), total lactic acid bacteria (LAB), and pH during refrigerated storage. Data were analyzed using Aligned Rank Transform Analysis of Variance (ART-ANOVA). The results showed that treatment, storage duration, and their interaction had a highly significant effect (p<0.001) on TPC, total LAB, and pH values of red tilapia fillets. The fermented Cavendish banana peel solution at 20% showed the highest effectiveness in inhibiting spoilage microorganisms, maintaining LAB dominance, and delaying pH increase, thereby extending the shelf life of red tilapia fillets up to 11 days. Based on these results, the fermented Cavendish banana peel solution at 20% with the addition of 1.5% vinegar has potential as a natural, safe, and sustainable preservation method for red tilapia fillet products.

Bahasa Indonesia

Filet nila merah merupakan produk perikanan bernilai ekonomi tinggi namun bersifat mudah rusak akibat aktivitas mikrobiologis selama penyimpanan. Penelitian ini bertujuan untuk menentukan konsentrasi larutan fermentasi kulit pisang Cavendish dengan penambahan cuka 1,5% yang optimal sebagai pengawet alami untuk memperpanjang masa simpan filet nila merah pada suhu rendah. Penelitian dilakukan secara eksperimental dengan perlakuan perendaman larutan fermentasi kulit pisang Cavendish 20%, 30%, dan 40% (b/v) serta kontrol tanpa perlakuan. Parameter yang diamati meliputi Total plate count (TPC), total bakteri asam laktat (BAL), dan pH selama penyimpanan suhu rendah. Data dianalisis menggunakan aligned rank transform analysis of variance (ART-ANOVA). Hasil penelitian menunjukkan bahwa perlakuan, lama penyimpanan, serta interaksi keduanya berpengaruh sangat nyata (p<0,001) terhadap nilai TPC, total BAL, dan pH filet nila merah. Perlakuan larutan fermentasi kulit pisang Cavendish 20% menunjukkan efektivitas terbaik dalam menghambat pertumbuhan mikroba pembusuk, mempertahankan dominasi BAL, serta menunda kenaikan pH sehingga mampu memperpanjang masa simpan filet nila merah hingga hari ke-11. Berdasarkan hasil tersebut, larutan fermentasi kulit pisang Cavendish 20% dengan penambahan cuka 1,5% berpotensi digunakan sebagai metode pengawetan alami, aman, dan berkelanjutan untuk produk filet nila merah.

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  • Padjadjaran University
  • Bandung Institute of Technology
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Iis RostiniPadjadjaran University5
Rusky Intan PratamaPadjadjaran University4
Yana Maolana SyahBandung Institute of Technology2
Yuniar MulyaniPadjadjaran University2
Yeni MulyaniPadjadjaran University2
Karimah SyakirotinPadjadjaran University2
Mochamad Untung Kurnia AgungPadjadjaran University2
Eddy AfriantoPadjadjaran University2
Muhammad Qobul Raja Dirgantara GiwangkaraPadjadjaran University1
Lia Dewi JuliawatyBandung Institute of Technology1
Reza AditamaBandung Institute of Technology1
Azzania FibrianiBandung Institute of Technology1
Elvira HermawatiBandung Institute of Technology1
Ernawati Arifin Giri-RachmanBandung Institute of Technology1
Nathanael StevenBandung Institute of Technology1
Almira AlifiaBandung Institute of Technology1
Mellysa RahmitaBandung Institute of Technology1
Zahidah HasanPadjadjaran University1
Windi DamayantiPadjadjaran University1
Nia KurniawatiPadjadjaran University1
Nielam VioniPadjadjaran University1
Elisah FiyanihPadjadjaran University1
I Made JoniPadjadjaran University1
Ujang SubhanPadjadjaran University1
Camellia PanataraniPadjadjaran University1
Izza Mahdiana AprilianiAfiliasi tidak diketahui1
Fachrul SaputraAfiliasi tidak diketahui1
Izza Mahdiana AprilianiPadjadjaran University1
Fachrul SaputraPadjadjaran University1
Lulu SalsabilaAfiliasi tidak diketahui1

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">Aplikasi larutan fermentasi kulit pisang cavendish  dan cuka terhadap masa simpan filet nila merah: Application of fermented cavendish banana peel solution and vinegar on the shelf life of red tilapia fillets during low-temperature storage</dc:title>
	<dc:title xml:lang="id">Application of fermented cavendish banana peel solution and vinegar on the shelf life of red tilapia fillets during low-temperature storage: Aplikasi larutan fermentasi kulit pisang cavendish  dan cuka terhadap masa simpan filet nila merah</dc:title>
	<dc:creator xml:lang="id">Liviawaty, Evi</dc:creator>
	<dc:creator xml:lang="id">Rochima, Emma </dc:creator>
	<dc:creator xml:lang="id">Junianto</dc:creator>
	<dc:creator xml:lang="id">Haetami, Kiki </dc:creator>
	<dc:creator xml:lang="id">Bachtiar, Eri </dc:creator>
	<dc:creator xml:lang="id">Afifah, Luthfiah  Al</dc:creator>
	<dc:creator xml:lang="en">Liviawaty, Evi</dc:creator>
	<dc:creator xml:lang="en">Rochima, Emma </dc:creator>
	<dc:creator xml:lang="en">Junianto</dc:creator>
	<dc:creator xml:lang="en">Haetami, Kiki </dc:creator>
	<dc:creator xml:lang="en">Bachtiar, Eri </dc:creator>
	<dc:creator xml:lang="en">Afifah, Luthfiah Al</dc:creator>
	<dc:subject xml:lang="id">bakteri asam laktat</dc:subject>
	<dc:subject xml:lang="id">kualitas filet ikan</dc:subject>
	<dc:subject xml:lang="id">pengawet alami</dc:subject>
	<dc:subject xml:lang="id">pH</dc:subject>
	<dc:subject xml:lang="id">total mikrob</dc:subject>
	<dc:subject xml:lang="en">fish fillet quality</dc:subject>
	<dc:subject xml:lang="en">lactic acid bacteria</dc:subject>
	<dc:subject xml:lang="en">natural preservative</dc:subject>
	<dc:subject xml:lang="en">pH</dc:subject>
	<dc:subject xml:lang="en">total microbial count</dc:subject>
	<dc:description xml:lang="en">Red tilapia fillets are fishery products with high economic value but are highly perishable due to microbiological activity during storage. This study aimed to determine the optimal amount of Cavendish banana peel substrate in a fermented solution with the addition of 1.5% vinegar as a natural preservative to extend the shelf life of red tilapia fillets under low-temperature storage. The study was conducted experimentally using a completely randomized design with immersion treatments in fermented Cavendish banana peel solutions at levels of 20%, 30%, and 40%, along with an untreated control. The observed parameters included total plate count (TPC), total lactic acid bacteria (LAB), and pH during refrigerated storage. Data were analyzed using Aligned Rank Transform Analysis of Variance (ART-ANOVA). The results showed that treatment, storage duration, and their interaction had a highly significant effect (p&amp;lt;0.001) on TPC, total LAB, and pH values of red tilapia fillets. The fermented Cavendish banana peel solution at 20% showed the highest effectiveness in inhibiting spoilage microorganisms, maintaining LAB dominance, and delaying pH increase, thereby extending the shelf life of red tilapia fillets up to 11 days. Based on these results, the fermented Cavendish banana peel solution at 20% with the addition of 1.5% vinegar has potential as a natural, safe, and sustainable preservation method for red tilapia fillet products.</dc:description>
	<dc:description xml:lang="id">Filet nila merah merupakan produk perikanan bernilai ekonomi tinggi namun bersifat mudah rusak akibat aktivitas mikrobiologis selama penyimpanan. Penelitian ini bertujuan untuk menentukan konsentrasi larutan fermentasi kulit pisang Cavendish dengan penambahan cuka 1,5% yang optimal sebagai pengawet alami untuk memperpanjang masa simpan filet nila merah pada suhu rendah. Penelitian dilakukan secara eksperimental dengan perlakuan perendaman larutan fermentasi kulit pisang Cavendish 20%, 30%, dan 40% (b/v) serta kontrol tanpa perlakuan. Parameter yang diamati meliputi Total plate count (TPC), total bakteri asam laktat (BAL), dan pH selama penyimpanan suhu rendah. Data dianalisis menggunakan aligned rank transform analysis of variance (ART-ANOVA). Hasil penelitian menunjukkan bahwa perlakuan, lama penyimpanan, serta interaksi keduanya berpengaruh sangat nyata (p&amp;lt;0,001) terhadap nilai TPC, total BAL, dan pH filet nila merah. Perlakuan larutan fermentasi kulit pisang Cavendish 20% menunjukkan efektivitas terbaik dalam menghambat pertumbuhan mikroba pembusuk, mempertahankan dominasi BAL, serta menunda kenaikan pH sehingga mampu memperpanjang masa simpan filet nila merah hingga hari ke-11. Berdasarkan hasil tersebut, larutan fermentasi kulit pisang Cavendish 20% dengan penambahan cuka 1,5% berpotensi digunakan sebagai metode pengawetan alami, aman, dan berkelanjutan untuk produk filet nila merah.</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>2026-10-30</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/71357</dc:identifier>
	<dc:identifier>10.17844/jbem6z56</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 29 No 10 (2026): Jurnal Pengolahan Hasil Perikanan Indonesia 29(10); 945-964</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 29 No. 10 (2026): Jurnal Pengolahan Hasil Perikanan Indonesia 29(10); 945-964</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>ind</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/71357/34567</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Evi Liviawaty, Emma Rochima, Junianto, Kiki Haetami, Eri Bachtiar, Luthfiah  Al Afifah</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>