Skripsi

KAJIAN EFEKTIVITAS KITOSAN DAN DAUN KEMANGI (Ocimum basilicum) SEBAGAI PRODUK ANTISEMUT DAN ANTIBAKTERI

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Penilaian

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This study aims to determine the effectiveness of chitosan and basil leaves as repellent (anti-ant) and antibacterial products. This study was conducted with a Complete Random Design (RAL) using 3 repetitions and 4 levels of chitosan concentration, namely 0%, 0.5%, 1.0% and 1.5%. In this test, tests were carried out for simplicity yield, temperature, humidity, number of ants that swarmed the sample, color test, bacterial test, coliform bacteria test and hedonic quality test on salted fish samples. Data on the test of simplia yield, temperature, humidity, number of ants swarming the sample, color test, bacterial test, coliform bacteria test were analyzed using ANOVA (Analysis of Variance) followed by the Tukey test. The data in the hedonic quality test were analyzed using the Kruskal Wallis Analysis and further Mann-Whitney tests were carried out. The results showed that the comparison of chitosan concentration had a significant influence on the simplicia yield, temperature, humidity, number of ants swarming the sample, color test, bacterial test, coliform bacteria test and hedonic quality test in salted fish samples. The yield of simplicia produced was 7%. The higher the temperature and the lower the humidity, the fewer ants swarming the salted fish samples. The addition of chitosan concentration was getting higher, namely 1.5%, affecting the color of the salted fish sample which was getting darker. The addition of a chitosan concentration of 1.0% is the best chitosan concentration because it is able to reduce the number of ants by up to 73%. The addition of a chitosan concentration of 1.0% is the best chitosan concentration because it is able to reduce the number of bacteria by up to 19%. The addition of 0.5%, 1.0%, 1.5% chitosan is able to inhibit coliform bacteria. The hedonic quality score at a chitosan concentration of 1.5% was the best concentration with a hedonic quality score on aroma, taste and texture attributes of 8.00, 8.03 and 8.13 respectively. Keywords: Anti-ant, antibacterial, basil leaf, chitosan, insecticide.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001217	T167677	T1676772025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1676772025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xvii, 66 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

582.120 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Ekstrak Daun Kemangi

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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