Abstract
This study was aimed to determine the effect of water chestnut (Eleocharis dulcis) extract on catfish (Pangasius sp.) fillet stored at cold temperatures. Several stages were carried out including sampling, sample preparation, sample extraction, and fish filleting. Extraction of multilevel maceration with a sequence of solvents n-hexane, ethyl acetate, and 70% ethanol was carried out. The parameters observed were protein content, TVBN, total plate count (TPC), and whiteness. The results showed that protein content decreased while TVBN and TPC levels increased during storage. The addition of water chestnut extract reduced the levels of TVBN, TPC of the fillet, and whiteness.
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