Pengaruh Penambahan Garam pada Perubahan Karakteristik Kimia dan Pertumbuhan Bakteri pada Ikan Sepat Rawa (Trichogaster trichopterus) The Effect of Salt Addition on Chemical Characteristics of and Bacterial Growth on Three Spot Gourami (Trichogaster trichopterus)
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Accepted
10 May 2021
Published
11 June 2021
Keywords:
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amino acid, protein content, salt content, three spot gourami, TPC
Abstract
This study aimed to determine the effect of addition of different salt concentrations on chemical characteristics and bacterial growth of Three Spot Gourami (Trichogaster trichopterus). The treatments given were no addition of salt (A) as a control, 5% salt (B), 10% salt (C) and 15% salt (D). The moisture was measured using the drying method, while protein content was analysed using the Kjeldahl method. Amino acids content was determined using the high performance liquid chromatography (HPLC) method and the microbial growth was observed using the total plate count (TPC) method. The best treatment was treatment D with the addition of salt with a concentration of 15% resulting in water content of three spot gourami 61.35%, protein content 31.61%, and TPC 5.87 log10 CFU/mL. The highest profile of essential amino acids in treatment B was lysine at 2.20% and the highest non-essential amino acids in treatment B was glutamic acid at 4.34%.
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Vuvor F, Mohammed H, Ndanu T, Harrison O. 2017. Effect of lysine supplementation on hypertensive men and women in selected peri-urban community in Ghana. BMC Nutrition. 3: 67.
Akbardiansyah, Desniar, Uju. 2018 Karakteristik ikan asin kambing-kambing (Canthidermis maculata) dengan penggaraman kering. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(2): 345-355.
[AOAC] Association of Official Analytical Chemist. 1995. Official Method of Analysis of the Association of Official Analytical of Chemist. Arlington (US): The Association of Official Analytical Chemist, Inc.
[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis of the Association of Official Analytical of Chemist. Virginia (US): The Association of Analytical Chemist, Inc.
[BSN] Badan Standardisasi Nasional. 2006. SNI 01-2323.3-2006. Cara Uji Mikrobiologi-Bagian 3 Penentuan Angka Lempeng Total (ALT) Pada Produk Perikanan. Jakarta (ID): Badan Standardisasi Nasional.
Bahmid J, Lekahena VNJ, dan Titaheluw SS. 2019. Pengaruh konsentrasi larutan garam terhadap karakteristik sensori produk ikan layang asin asap. Jurnal Biosaintek. 1(1): 56-60.
Binici A, Kaya GK. 2018. Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758). Food Science and Technology. 38(1):,66-70.
Changsong G, Xiangbing M, Daiwen C, Bing Y dan Qing Y. 2019. Isoleucine plays an important role for maintaining immune function. Current Protein & Peptide Science 20: 644.
Civitelli R, Fedde KN, Harter J. 1989. Effect of L-lysine on cytosolic calcium homeostasis in cultured human normal fibroblasts. Calcified Tissue International. 45: 193–197.
Civitelli R, Villareal DT, Agnusdei D, Nardi P, Avioli LV, Gennari C. 1992. Dietary L-lysine and calcium metabolism in humans. Nutrition. 8(6): 400.
Fouré A, Bendahan D. 2017. Is branched-chain amino acids supplementation an efficient nutritional strategy to alleviate skeletal muscle damage? a systematic review. Nutrients. 9(10):1047.
Hafez NE, Awad, AM, Ibrahim SM, Mohamed HR, El-Lahamy AA. 2019. Effect of salting process on fish quality. Nutrition and Food Processing. 2(1).
Juharni. 2013. Pengaruh konsentrasi garam dan lama fermentasi terhadap kadar histamin peda ikan kembung perempuan (Rastrelliger neglectus). Agrikan: Jurnal Agribisnis Perikanan. 6(1): 73-80.
Kılınççeker O dan Kuçuköner E. 2003. Determination of some physical, chemical and biochemical changes on salted pearl mullet (Chalcalburnus tarichi). Yuzuncu Yıl Üniversitesi Ziraat Fakultesi Tarım Bilimleri Dergisi. 13(1): 55-59.
Li X, Zheng S, Wu G. 2020. Nutrition and metabolism of glutamate and glutamine in fish. Amino Acids. 52: 671–691.
Patang, Yunarti. 2014. Pemberian berbagai dosis garam terhadap kualitas ikan bandeng (Chanos chanos sp) asin kering. Jurnal Galang Tropika. 3(3): 171-178.
Paparang RW. 2013. Studi pengaruh variasi konsentrasi garam terhadap citrarasa peda ikan layang. Media Teknologi Hasil Perikanan. 1(1): 17-20.
Rahmani Y, Erryana M. 2007. Pengaruh metode penggaraman basah terhadap karakteristik produk ikan asin gabus (Ophiocephalus striatus). Jurnal Teknologi Pertanian. 8(3): 142-152.
Rochima E. 2005. Pengaruh fermentasi garam terhadap karakteristik jambal roti. Buletin Teknologi Hasil Perikanan. 8(2): 46-56.
Sakti H, Lestari S, Supriadi A. 2016. Perubahan mutu ikan gabus (Channa striata) asap selama penyimpanan. Jurnal Teknologi Hasil Perikanan. 5(1): 11-18.
Schweigert BS, HR Kraybill, and DA Greenwood. 2010. Amino acid composition of fresh and cooked beef cuts. Journal Science Food and Nutrition, 56(2): 156-162.
Shimomura A, Matsui I, Hamano T, et al. 2014. Dietary L-lysine prevents arterial calcification in adenine-induced uremic rats. Journal of the American Society of Nephrology. 25(9):1954-1965.
Sinha S, Goel SC. 2009. Effect of amino acids lysine and arginine on fracture healing in rabbits: A radiological and histomorphological analysis. Indian Journal of Orthopaedics. 43(4): 328-334.
Smriga M, Ghosh S, Mouneimne Y, Pellett PL, Scrimshaw NS. 2004. Lysine fortification reduces anxiety and lessens stress in family members in economically weak communities in Northwest Syria. Proceedings of the National Academy of Sciences of the United States of America. 101(22):8285-8.
Smriga M, Ando T, Akutsu M, Furukawa Y, Miwa K, Morinaga Y. 2007. Oral treatment with L-lysine and L-arginine reduces anxiety and basal cortisol levels in healthy humans. BioMed Research International. 28(2):85-90.
Tahitu J. 2014. Pengaruh konsentrasi garam dan waktu perendaman ikan kawalinya (Selar laptolepis) asin kering. Jurnal Biopendix. 1(1): 65-70.
Thariq. 2014. Pengaruh perbedaan konsentrasi garam pada peda ikan kembung (Rastrelliger neglectus) terhadap kandungan asam glutamat pemberi rasa gurih (umami). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 3(3): 104-111.
Tumbelaka RA, Naiu S, Daili. 2013. Pengaruh konsentrasi garam dan lama penggaraman terhadap nilai hedonik ikan bandeng (Chanos chanos sp). Jurnal Ilmiah Perikanan dan Kelautan. 1(1): 49-54
Viana LR, Tobar N, Busanello ENB. et al. 2019. Leucine-rich diet induces a shift in tumour metabolism from glycolytic towards oxidative phosphorylation, reducing glucose consumption and metastasis in Walker-256 tumour-bearing rats. Scientific Reports. 9: 15529.
Vuvor F, Mohammed H, Ndanu T, Harrison O. 2017. Effect of lysine supplementation on hypertensive men and women in selected peri-urban community in Ghana. BMC Nutrition. 3: 67.
Authors
PuspitasariF., AisyahS., Agustiana WiliantiS., Syech AlbarahK., & AdawyahR. (2021). Pengaruh Penambahan Garam pada Perubahan Karakteristik Kimia dan Pertumbuhan Bakteri pada Ikan Sepat Rawa (Trichogaster trichopterus): The Effect of Salt Addition on Chemical Characteristics of and Bacterial Growth on Three Spot Gourami (Trichogaster trichopterus). Jurnal Pengolahan Hasil Perikanan Indonesia, 24(1), 113-121. https://doi.org/10.17844/jphpi.v24i1.32622
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