Pemanfaatan Limbah Kulit Kopi Sebagai Bahan Pembuat Asap Cair dan Aplikasinya sebagai Anti Mikrobia pada Ikan Lele Dumbo (Clarias gariepius)

Abstract

Coffee bean skin waste is an agricultural waste product that has the potential to be processed into liquid smoke and can be applied to smoke the African catfish (Clarias gariepinus). Pyrolysis liquid smoke, determined by the processing temperatures at 300°C, 400°C and 500°C, will produce liquid smoke with a pH level of 4.48, 4,46, and 4.39 respectively. The result.were analyzed by using GC-MS to see the chemical compounds contained within the liquid smoke from the coffee bean skin. This study aims to determine the effectiveness of coffee bean skin liquid smoke when applied to the African catfish (Clarias gariepinus), and the effects on four microbial cultures, namely; E.coli, P. jluorescens, S. aureus and Bacilus subtilis. Antimicrobial activity tests are performed by the circular incision method using a 6 mm diameter discs and media in order to MHA. For analysis of the African catfish is based on organoleptic properties such as texture, color and aroma. For protein analysis with initial protein levels ranging from 2.20%, and by applying a control of 10% NaCl, reached 1.46%. After treatment with liquid smoke at a temperature of 300°C a protein content of 1.23% was achieved, and at a temperature of 400°C the result was 1.34%, and 1.28% at a temperature of 500°C. Test results of the inhibition zone for antimicrobial activity showed the largest inhibition of 19.20 mm in S. aureus at the temperature of 300°C, and the least inhibition of 12.68 mm in E.coli. At 400°C temperature the results on S. aureus and E. coli were 7.85 mm 7.16 mm respectively. For largest inhibition zone at 500°C temperature was on S. aureus being 19.28 mm and the smallest inhibition was on E.coli being 11.56 mm. Inhibition zone positive control (ch/oramphenico/) in bacteria E.coli and B. subtilis showed bactericidal and baktereostatik properties, and in the bacteria S. aureus and P. fluorescens, chloramphenicol acted only as a 'baktereostatik' (inhibits bacterial growth). By looking at the inhibition zone formed on the media which is an indication of tested bacteria's sensitivity, with an increase of the antibacterial inhibition zone, the antibacterial has the better antibacterial activity.