Effect of Leaf Extract (Jatropha curcas L.) Towards the Microbiolagic Quality of Layang Fish TPC (Decapterus sp.) At Room Temperature Storage

Rahim Husain, Et Al

doi:10.17762/turcomat.v12i4.528

Abstract

This study aims to determine the effect of Jatropha Curcas L. leaf extract on the freshness quality of Layang Fish (Decapterus sp.) At room temperature storage. The research consisted of two stages, namely preliminary research and main research. Preliminary research is determining the concentration of castor leaves. The main research is the concentration of Jatropha leaves used, which is 16% with a storage time of 10 hours, 14 hours, 18 hours and 22 hours. The test was carried out organoleptically (hedonic quality) and TPC. This design uses kruskall wallis for organoleptic data (hedonic quality), CRD to obtain TPC results. Organoleptic data and TPC that had a significant effect were tested by Duncan's continued test. The results showed that the fresh fly fish preserved with 16% castor leaf extract was able to maintain the quality of the fresh fly fish for 14 hours of storage. The chemical test results showed that the fresh fly fish with 16% castor leaf extract in 14 hours of storage, the microbiological quality obtained ALT value of 5.03 CFU / g, this fulfills SNI 2729.2013 concerning fresh fish.

Highlights

Fish is a high source of animal protein
In fish meat there are compounds that are needed by the body, where chemically fish meat contains 75% oxygen, 10% hydrogen, 9.5% carbon and 2.5% nitrogen
One type of fish resource that has a high production of 3,601,190 tons / year is flying fish (Decapterus sp.)

Summary

Introduction

In fish meat there are compounds that are needed by the body, where chemically fish meat contains 75% oxygen, 10% hydrogen, 9.5% carbon and 2.5% nitrogen. These elements consist of protein, fat, carbohydrates, vitamins and mineral salts. Flying fish begin to experience a decline in physical quality after death, this damage can occur biochemically and microbiologically, this is caused by several things such as environmental conditions which are very suitable for the growth of rotting microbes caused by bacteria, yeast, and fungi. The deterioration of the quality of foodstuffs is a major problem faced in the handling of foodstuffs, especially fresh food, due to high water content. The deterioration of food quality is caused by enzymatic activities in the fish body and the growth of microorganisms. The process of preserving fish is an important part of the chain of fisheries industry, where preservation aims to maintain the freshness of the fish as long as possible by inhibiting the causes of deterioration of quality

Objectives

Methods