Study of changes in freshness quality of mackerel (Scomberomorus commerson) with extract concentration and variation of mangrove leaves

Abstract

Mackerel is one of the economic and important commodities, but fresh mackerel is a perishable food product that can rot easily. Deterioration in fish quality is inevitable and occurs very quickly in wet products that have high water and protein content. The main cause of fish deterioration process is by the microbial activity found in its body which quickly occurs after dies. The research method used was an experimental design with a completely randomized design (CRD) with 2 factors of factorial pattern (Rhizophora sp. Leaf Extract & Avicennia sp Leaf Extract) and 3 test levels (2%, 3%, and 4%). The aim of its study is to determine the potential of mangrove leaves and the types of phytochemical compounds contained in them and their effectiveness in inhibiting the rate of fish decay. The results that mangrove leaf extract could increase the organoleptic value and inhibit the rate of fish spoilage compared to samples without the addition of mangrove leaf extract. The best treatment was obtained by samples with Rhizophora sp mangrove leaf extract by 4% because it could maintain freshness and safe limits for consumption for 8 hours of storage in room temperature compared to control which was only 4 hours.