PEMANFAATAN DAUN PALLIASA (Kleinhovia hospita L) SEBAGAI BAHAN ALTERNATIF DALAM MEMPERTAHANKAN KESEGARAN IKAN KEMBUNG (Rastrelliger sp)
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Keywords

Mackerel, Palliasa leaf, fish storage

How to Cite

Genesa, J., Rahman, A. N. F., & Tajuddin, K. (2019). PEMANFAATAN DAUN PALLIASA (Kleinhovia hospita L) SEBAGAI BAHAN ALTERNATIF DALAM MEMPERTAHANKAN KESEGARAN IKAN KEMBUNG (Rastrelliger sp): (The Utilization of Palliasa Leaves (Kleinhovia hospita L) as an Alternative to Sustain Quality of Mackerel (Rastrelliger sp)). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 2(1), 1-12. https://doi.org/10.20956/canrea.v2i1.189

Abstract

Mackerel is one of the ingredients that has perishable food. This decay can be caused
by the activity of microorganisms such as Salmonella typhi, Staphlococcus aureus and
Streptococcus mutanas. Palliasa leaf (Kleinhovia hospita L) is one of herbal plant from
south Sulawesi is efficacious and able to act as antibacterial and antifungal. Meanwhile,
palliasa leaf contains several antibacterial compounds namely alkaloids, flavonoids, and
terpenoids. The purpose of this research was to know the effect of using palliasa leaf
extract to freshness of mackerel during storage. Step of research were preparation of raw
materials, soaking, storage and testing. Testing conducted include total microbial tests, pH
values, moisture content and organoleptic testing.The treatment used was fresh fish
immersion in palliasa leaf extract with concentration of 2%, 3% and 4% for 15 minutes.
The results showed that soaking in palliasa leaf extract can inhibit microbial growth. Based
on result of research of palliasa leaf concentration that is 2%. 3%, and 4% to freshness of
mackerel during storage of room temperature can be concluded that the effectiveness of
palliasa leaves in maintaining freshness of mackerel ie with palliasa leaf concentration 3%
up to 8 hours longer storage than control (without soaking palliasa leaf extract) with
average score of 7 (accepted). In addition, the soaking treatment of palliasa leaf extract can
increase the organoleptic value of the fish. Palliasa leaf able to inhibit the growth of
microorganisms.

https://doi.org/10.20956/canrea.v2i1.189
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