Evaluation of Bacteriocin Produced by Pediococcus pentosaceus Strain 2397 as Natural Preservative for Fish Meatballs Stored at Room Temperature

Usman Pato; Yusmarini Yusuf; Shanti Fitriani; Diky Arma Fauzi; Ghina Ismadiah; Miftahul Hidayah; Windy Sabiliani

doi:10.2991/absr.k.220101.046

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Evaluation of Bacteriocin Produced by Pediococcus pentosaceus Strain 2397 as Natural Preservative for Fish Meatballs Stored at Room Temperature

Authors

Usman Pato¹^{, *}, Yusmarini Yusuf¹, Shanti Fitriani¹, Diky Arma Fauzi¹, Ghina Ismadiah¹, Miftahul Hidayah¹, Windy Sabiliani¹

¹Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Kampus Bina Widya KM 12.5 Simpang Baru, Pekanbaru Indonesia

^*Corresponding author. Email:usmanpato@yahoo.com

Corresponding Author

Usman Pato

Available Online 5 January 2022.

DOI: 10.2991/absr.k.220101.046 How to use a DOI?
Keywords: Bacteriocin; Pediococcus pentosaceus; natural preservative; fish meatball; room temperature
Abstract: Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purpose of this study was to assess the quality of fish meatballs preserved with bacteriocin from Pediococcus pentosaceus strain 2397 during room temperature storage. The experimental design used in this study was a factorial, completely randomized design. There were two factors, i.e., bacteriocin concentrations (0%, 0.15%, 0.30%, 0.45% and 0.60%) and storage time (0, 1, 2, and 3 days). Data obtained were statistically analyzed using Analysis of Variance and continued with Duncan Multiple Range Test at 5% level. Meanwhile, data on microbiological counts were tabulated and analyzed descriptively. This study showed that the concentration of bacteriocins, storage time, and their interactions significantly affected fish meatballs’ moisture and ash contents. The shelf life of fish meatballs at room temperature could be extended from 1 day in the treatment without bacteriocin to 2 days in the treatment using 0.60% bacteriocin with 73.21% water content, 0.93% ash, Staphylococcus aureus 0 CFU/g, and TPC 2.60x10⁵ CFU/g. This finding is expected to be useful for preserving fish meatballs, especially for street meatball traders who do not have facilities for cooling and freezing the meatballs.
Copyright: © 2022 The Authors. Published by Atlantis Press International B.V.
Open Access: This is an open access article under the CC BY-NC license.

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Volume Title: Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series: Advances in Biological Sciences Research
Publication Date: 5 January 2022
ISBN: 10.2991/absr.k.220101.046
ISSN: 2468-5747
DOI: 10.2991/absr.k.220101.046 How to use a DOI?
Open Access: This is an open access article under the CC BY-NC license.

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ris enw bib

TY  - CONF
AU  - Usman Pato
AU  - Yusmarini Yusuf
AU  - Shanti Fitriani
AU  - Diky Arma Fauzi
AU  - Ghina Ismadiah
AU  - Miftahul Hidayah
AU  - Windy Sabiliani
PY  - 2022
DA  - 2022/01/05
TI  - Evaluation of Bacteriocin Produced by Pediococcus pentosaceus Strain 2397 as Natural Preservative for Fish Meatballs Stored at Room Temperature
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 342
EP  - 347
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.046
DO  - 10.2991/absr.k.220101.046
ID  - Pato2022
ER  -

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