PENGARUH EKSTRAK APU-APU (PISTIA STRATIOTES) TERHADAP DAYA SIMPAN FILLET IKAN PATIN (PANGASIUS SP.) YANG DISIMPAN PADA SUHU DINGIN
ABSTRACT: The purpose of this
research was to determine the effect of Pistia stratiotes extract on the shelf
life of Pangasius fillet during storage at low temperature. The research used
Factorial Randomized Design (FRD) with two factors and two replications. The
first factor was the difference immersion Pangasius fillet fresh consist
Pangasius fillet with immersion Pistia strtiotes extract (A0), Pangasius fillet
with immersion Pistia stratiotes extract (A1) and storage time 5, 10, 15, 20
and 25 days. The parameters observed were weight loss, whiteness, peroxide
value pH, Total Volatile (TVB), and Total Plate Count (TPC). The results showed
that the difference immersion of Pistia stratiotes fillet significant effect
(p<0.05) to the value of weight loss, it is suspected because of the
polyphenolic compounds in the Pistia stratiotes extract is capable of
inhibiting the enzyme activity of the meat. Whereas, the difference in storage
time significantly affected weight loss, peroxide value, TVB, and TPC.
Pangasius fillets with immersion Pistia strtiotes extract still fit for
consumption until the 25th day
Keywords: Chilling, extract,
fillet, Pangasius sp., storage time
Penulis: Olima Zega, Ace
Baehaki, Herpandi
Kode Jurnal: jpperikanandd170148
