The Effects of Different Concentrations of Bay Leaf Extract on Shelf Life of Preserved Scad Fish

Abstract

Scad fish (Decapterus kurroides) is the most productive fish species. To provide the added value, fishermen can process scad fish into various forms of processed products, such as preserved fish, which extend the shelf life. In order to extend the shelf life of canned fish, natural preservatives could be used that contain antimicrobial agents, such as bay leaves. The present study aimed to determine the effects of bay leaf extract in different concentrations on the shelf life of preserved scad fish. In the present study, the completely randomized design was used as an experimental research method. The treatments given differed in terms of the concentration of the bay leaf extract. The groups were treated as the scad fish without bay leaf extract (A), scad fish soaked in 6% of bay leaf extract (B), scad fish soaked in 7% of bay leaf extract (C), scad fish soaked in 8% of bay leaf extract (D), and scad fish soaked in 9% of bay leaf extract (E). The analyzed parameters included the total plate count, pH, and water level test using Analysis of Variance (ANOVA). The supportive parameters observed included an organoleptic test. The results indicated that the lowest total bacterial count from the beginning to the end of the experiment (18 hours) occurred on treatment C (7% of bay leaf extract addition), which was 1.54 × 103 to 5.85 × 106. Regarding the water level test from the beginning to the end of the experiment, treatment A (control) was not significantly different from other treatments. The difference in the concentration of bay leaf extract on scad fish effectively inhibited the growth of bacterial colonies. In conclusion, adding bay leaf extract to scad fish could inhibit bacteria for up to 12 hours. Treatment C (7% of bay leaf extract) gave the best results since this concentration level could inhibit the bacteria on scad fish.