Application of Bacteriocin from Pediococcus pentosaceus Strain 2397 as Biopreservatives for Fishballs During Cold Storage
Application of Bacteriocin from Pediococcus pentosaceus Strain 2397 as Biopreservatives for Fishballs During Cold Storage
Shanti Fitriani*, Usman Pato, Yusmarini Yusuf, Emma Riftyan, Evy Rossi
ABSTRACT
Fishballs are perishable foods having complete nutrients is suitable for microbial growth. Bacteriocins are natural biopreservative from lactic acid bacteria. This study is conducted to obtain a proper concentration of bacteriocin to preserve the fishballs and extend their shelf-life without compromising on quality. In a randomized design, five different concentrations of bacteriocins were used. The treatments in this study were the addition of the bacteriocin concentration, namely B1 (0%), B2 (0.15%), B3 (0.3%), B4 (0.45%), and B5 (0.6%). Samples were stored in a cold environment for different durations, such as 0, 3, 6, 9, and 12 days. Data were analyzed statistically using ANOVA, and differences between treatments were analyzed using DNMRT at the 5% level. The result showed that the concentration of bacteriocin significantly affected moisture, ash, and protein contents but did not significantly influence the descriptive test. The best treatment in this study was B5 (the addition of bacteriocin 0.6%), which can maintain the quality of fishballs for up to 12 days at cold temperatures with a moisture content of 73.10%, ash 1.29%, protein 8.35%, and a descriptive test had a surface less smooth, slightly hollow and less bright, odour and taste less specific product and texture solid, compact, and rather springy. Adding 0.60% bacteriocin produced fishballs that could maintain quality according to fishball quality standards for 12 days of storage at cold temperatures.
Keywords | Antimicrobial activity, bacteriocin, Pediococcus pentosaceus, natural biopreservative, fishballs, cold temperature
To share on other social networks, click on any share button. What are these?
April 2024
Vol. 12, Iss. 4, pp. 586-801
