The Mangrove (Sonneratia caseolaris) Leaves Extract as Natural Preservative for Mackerel (Euthynnus afinis) in Fish Handling Processing

  • Sumartini Sumartini
  • Ratih Purnama Sari Politeknik Kelautan dan Perikanan Dumai
Keywords: Sonneratia caseolaris, TPC, Preservative, Fresh Fish

Abstract

The purpose of this study was to determine the potential of mangrove leaf extract (Sonneratia caseolaris) as a natural preservative to inhibit the spoilage of fresh tuna with concentration, storage conditions, and storage time. In addition, it is hoped that mangrove leaf extract can be used as an alternative to natural preservatives that can be used by the community. The research method used factorial completely randomized design (CRD) with 4 variations in extract concentrations (0%, 15%, 20%, and 25%), variations in storage time (0.7, and 14 days), and storage conditions (temperature room, cold temperature, and freezing temperature). The parameters tested included pH value, water content, total bacterial count (TPC). The results showed that the extract concentration and storage time had a significant effect on the test parameters. Based on the test results showed that the best treatment to inhibit the rate of fish rot was mangrove leaf extract at a concentration of 25% with a TPC value of 4.51 ± 0.03 Log CFU / g in frozen conditions after being stored for 7 days. Based on these data, it can be concluded that the concentration of mangrove leaf extract has a significant effect on bacterial inhibition and has the potential to be used as a natural ingredient in fresh fish preservatives.

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Published
2021-06-25
How to Cite
Sumartini, S., & Ratih Purnama Sari. (2021). The Mangrove (Sonneratia caseolaris) Leaves Extract as Natural Preservative for Mackerel (Euthynnus afinis) in Fish Handling Processing. Jurnal Airaha, 10(01), 109 - 122. https://doi.org/10.15578/ja.v10i01.250
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Articles