Kajian Antibakteri Ekstrak Etanol Kayu Secang (Caesalpinia sappan L.) dan Pemanfaatannya Pada Udang Vannamei (Liptopenaeus vannamei) Segar

Authors

  • Eka Z. Sastiani Universitas Lampung
  • Murhadi Murhadi Universitas Lampung
  • Suharyono Suharyono Universitas Lampung
  • Dewi Sartika Universitas Lampung
  • Neti Yuliana Universitas Lampung

DOI:

https://doi.org/10.31957/jbp.3779

Keywords:

extraction, antibacterial, bacteria, sappan wood, vannamei shrimp

Abstract

Vannamei shrimp (Liptopenaeus vannamei) is a prominent fishery commodity due to its high consumption demand. However, susceptibility to bacterial damage and quality deterioration poses challenges. This study investigates the antibacterial potential of sappan wood extract in preserving shrimp shelf life. The research explores optimal extraction parameters, including solvent type and maceration duration, to assess yield percentage and antibacterial efficacy against Escherichia coli, Salmonella sp., and Vibrio parahaemolyticus. Utilizing a Complete Randomized Block Design (CRBD) in two phases, the study identifies 90% ethanol solvent and 6 hours maceration (P4M6) as the most effective treatment, yielding 7.32%. The extract addition significantly reduces shrimp microbial count, highlighting its potential in food preservation.

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Author Biographies

Eka Z. Sastiani, Universitas Lampung

Jurusan Teknologi Hasil Pertanian, Universitas Lampung, Bandar Lampung, Indonesia

Murhadi Murhadi , Universitas Lampung

Jurusan Teknologi Hasil Pertanian, Universitas Lampung, Bandar Lampung, Indonesia

Suharyono Suharyono, Universitas Lampung

Jurusan Teknologi Hasil Pertanian, Universitas Lampung, Bandar Lampung, Indonesia

Dewi Sartika, Universitas Lampung

Jurusan Teknologi Hasil Pertanian, Universitas Lampung, Bandar Lampung, Indonesia

Neti Yuliana , Universitas Lampung

Jurusan Teknologi Hasil Pertanian, Universitas Lampung, Bandar Lampung, Indonesia

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Published

2024-04-05

Issue

Section

Research Articles