Detail Hubungan Kadar Formalin dalam Daging Ikan dengan Jumlah Bakteri Pembusukan Bibliografi Author: A, BERNADETTE VANIA LUNDINA ; CYPRIANUS MURTONO (Advisor); Chriestya, Febie (Examiner); Manalu, Jojor Lamsihar (Ketua Sidang) Topik: PRESERVATIVE SUBSTANCE; FORMALDEHYDE; Formaldehyde; fish; putrefying bacteria; Formalin; daging ikan; bakteri pembusukan Bahasa: (ID )     Penerbit: Fakultas Kedokteran Unika Atma Jaya     Tempat Terbit: Jakarta Utara    Tahun Terbit: 2017     Jenis: Theses - Karya Tulis Ilmiah Kedokteran (KTI-FK) Fulltext: KTI Bernadette Vania (2013060049).pdf (3.83MB; 10 download) Ketersediaan Perpustakaan FK Nomor Panggil: KTI-FK-1159 Non-tandon: tidak ada Tandon: 1  Lihat Detail Induk Abstract Background: Indonesia is known as one of maritime nationswith a diversity of marine natural resources such as fish. Fish has become the source of livelihood and living for most Indonesian citizens. However, the high water content in fish is responsible for its rapid putrefaction. One of the ways to preserve the quality of fish is by adding preservative substance such as formaldehyde solution to delay the growth of putrefying bacteria. Objectives: To determine the association between the formaldehyde concentration and the amount of putrefying bacteria in fish. Methods: This study is carried out using experimental method and is conducted in the Laboratories of Biochemistry and Microbiology of FKUAJ, Jakarta. This study is conducted towards 50 samples of Chanos chanos fish, and consisted of qualitative examination of formaldehyde using formalin test kit, quantitative examination of formaldehyde using spectrophotometry and quantitative examination of bacteria using total plate count method. Results: 6% of the total samples showed a positive result in qualitative formaldehyde testing. The end result showed a negative correlation between formaldehyde concentration and the amount of putrefying bacteria in fish( r =-0.498; p = 0.668). Conclusion: There is no significant correlation between formaldehyde concentration and the amount of putrefying bacteria in fish. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

Copyright © 2006, 2007 Unika Atma Jaya, all rights reserved