THE EFFECTS OF CHITOSAN IN MACKEREL TUNA (Euthynnus affinis) BRINE SHREDDED AGAINTS HALOPHILIC BACTERIA

Purwaningtyas Kusumaningsih, Ni Made Ria Sanistya Kusuma, Luh Eka Rahayu Ambarawati, Chrissanti Banimema

Abstract


Mackerel tuna (Euthynnus affinis) brine salting has short shelf life because consist of high protein and water. Shredded fish is food technology to prolong shelf life of mackerel tuna brine. Addition of chitosan in mackerel tuna brine shredded has functioned as antibacterial. Halophilic bacteria, is bacterial resource from salinity environment and can lived in high temperature, likes seafood. The aim of this research is to investigate if chitosan can against the growth of halophilic bacteria. The samples were mackerel tuna brine salting, mackerel tuna brine shredded non-chitosan and mackerel tuna brine shredded adding with 50 mg chitosan, were enriched in Triptyc Soy Broth (TSB) media and streaked on Thiosulfate Citrate Bile Salts Sucrose (TCBS) agar plates, incubate at 37°C for 24 hours. Mackerel tuna brine shredded’s chitosan agar plate was negative. Total two TCBS strains were isolated from TCBS of mackerel brine salting and mackerel brine shredded non-chitosan agar plates. All strains were indentifying using gram staining and 20E API kit. The result shows, two strains were classified as Proteus vulgaris and Pseudomonas luteola. The conclusion is to process mackerel tuna brine into shredded fish by adding 50 mg chitosan makes result in inhibit the growth of halophilic bacteria.
Keywords: chitosan, halophilic bacterial, mackerel tuna (Euthynnus affinis), brine salting, mackerel tuna (Euthynnus affinis), brine shredded


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