Abstract
This study aims to obtain the concentration of binahong leaf boiled water with the longest shelf life of mackerel based on organoleptic characteristics. The research method using experimental method with complete random design (CRD) consists of 4 treatments, namely the concentration of binahong leaf boiled water(0%, 55%, 60%, and 65%). Parameters observed in this study are organoleptic characteristics (appearance, meat, scent and texture) and pH in mackerel. Soaking fish using binahong leaf boiled water is done for 30 minutes. The use of boiled water from binahong leaves with a concentration of 60% was able to maintain mackerel during storage until the 11th day with a pH value of 7.3 and organoleptic assessment with the longest acceptance limit.
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