PENGARUH LAMA PERENDAMAN UDANG DALAM PERASAN JERUK LEMON (Citrus medica var lemon) TERHADAP JUMLAH PERTUMBUHAN BAKTERI
Abstract
Shrimp has a high protein and low fat, as well as high potential damage caused by
bacteria. Shrimp damage prevention can be done by acidification using lemon juice. Lemon
juice contains bioflavonoids and organic acids that act as an antibacterial. Bioflavonoids
cause da~cells and a decreasing pH and the Inhlb'lted proliferation of bacteria The
study was conducted was by soaking the shrimp in lemon juice at different period of time
i.e. 0, Y., %, Yo and 1 hour and calculating the amount of bacterial growth by Total Plate
Counting method. The results of bacteria soaking shrimp in lemon Juice for 0, )I., %, Yo, and 1
hour period revealed 1.8 x 10·' 2.1 x lOS, 1.6 x 10', 1.8 x 10', 1.7 x 10' colonies I g, thus it
can be conctuded that there is signiflC8Jlt impact of period of soaking time of the shrimp in
lemon juice against bacterial growth
Kata kunci: Jeruk lemon, Udang, Jumlah pertumbuhan bakteri
bacteria. Shrimp damage prevention can be done by acidification using lemon juice. Lemon
juice contains bioflavonoids and organic acids that act as an antibacterial. Bioflavonoids
cause da~cells and a decreasing pH and the Inhlb'lted proliferation of bacteria The
study was conducted was by soaking the shrimp in lemon juice at different period of time
i.e. 0, Y., %, Yo and 1 hour and calculating the amount of bacterial growth by Total Plate
Counting method. The results of bacteria soaking shrimp in lemon Juice for 0, )I., %, Yo, and 1
hour period revealed 1.8 x 10·' 2.1 x lOS, 1.6 x 10', 1.8 x 10', 1.7 x 10' colonies I g, thus it
can be conctuded that there is signiflC8Jlt impact of period of soaking time of the shrimp in
lemon juice against bacterial growth
Kata kunci: Jeruk lemon, Udang, Jumlah pertumbuhan bakteri
Full Text:
PDFRefbacks
- There are currently no refbacks.