The Effect of Immersion Time on the Longevity of Puffy Fish (Rastrelliger Sp.) Fresh Using Beluntas (Pluchea Indica L.) Leaf Extract
Vol. 12 (2021), Articles
Vol. 12 (2021)

The Effect of Immersion Time on the Longevity of Puffy Fish (Rastrelliger Sp.) Fresh Using Beluntas (Pluchea Indica L.) Leaf Extract

Articles
प्रकाशित 2021-12-11
Upriyanto Cono
Student of Department of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, State University of Gorontalo, Jl. Jendral Sudirman No. 06, City of Gorontalo 96128, Gorontalo, Indonesia
Rahim Husain
Department of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, State University of Gorontalo, Jl. Jendral Sudirman No. 06, City of Gorontalo 96128, Gorontalo, Indonesia
Nikmawatisusanti Yusuf
Department of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, State University of Gorontalo, Jl. Jendral Sudirman No. 06, City of Gorontalo 96128, Gorontalo, Indonesia

सार

This study aims to determine the effect of beluntas leaf extract (Pluchea indica L.) on the quality of fresh mackerel (Rastrelliger sp.). Treatment factors were beluntas leaves with a concentration of 100% for 3 hours, 6 hours, 9 hours, 12 hours and 15 hours. This study was designed using RAL for chemical and microbiological test results, while organoleptic data were analyzed by Kruskall-wallis. All data that had a significant effect were tested by Duncan's further test. The results showed that fresh mackerel (Rastrelliger sp.) soaked in 100% solution of beluntas (Pluchea indica L.) indicated that the immersion time had a significant effect on the hedonic quality of the eyes, gills, mucus, odor, flesh and texture of mackerel. . The organoleptic value of hedonic quality at immersion time of up to 15 hours meets the standard of SNI 2729-2013 concerning fresh fish for all hedonic quality parameters with a value of 7. The treatment duration of immersion up to 15 hours had a significant effect on the amount of TPC with values between 4.62 CFU/gr – 5.57 CFU/gr and pH ranging from 6.13 – 6.42. These results still meet the requirements of SNI 2729-2013 regarding fresh fish.

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