Moringa Leaf Extract as a Natural Preservative against the Deterioration of Tilapia Fillet during Room Temperature Storage

Abstract

This research was conducted to determine the percentage of moringa leaf extract to inhibit the deterioration of the quality of the tilapia fillet as a natural preservative against organoleptic characteristics during room temperature storage. This research was carried out at the Processing of Fishery Products Laboratory, the Aquaculture Laboratory of the Faculty of Fisheries and Marine Sciences, and the Central Laboratory of Padjadjaran University, Jatinangor. The research method used is experimental. Namely, a tilapia fillet soaked using different concentrations during room temperature storage. The organoleptic test (scoring test) was analyzed by Friedman's non-parametric statistical method consisting of 4 treatments and 20 semi-trained panelists as the number tests. In contrast, the pH testing of the tilapia fillet was analyzed by a descriptive method. Tilapia fillet with Moringa leaf extract soaking treatment consists of 0%, 4%, 8%, and 12% (v/v) for 30 minutes of soaking, then stored at room temperature (25°C-28°C). Observations occur once every 2 hours, namely at the 0, 2nd, 4th, 6th, 8th, 10th, 12th, 14th, and 16th hours. The parameters observed included organoleptic characteristics with 20 semi-trained panelists and a value of the tilapia fillet's degree of acidity (pH). The best use of moringa leaf extract at 8% appearance with an organoleptic value of 7.5, aroma of 7.7, and texture of 7.0 with a pH value of 6.8 to 16 hours storage.