Preservation of Tilapia Fillets (Oreochromis niloticus) Using Crude Extract of Averrhoa bilimbi with a Concentration 10% in Cold Storage (0 oC)
The process of preserving fish is an important part of the fishing industry chain, where the freshness of fish is maintained as long as possible by inhibiting the causes of deterioration in quality. One of the preservation techniques that can be used is cold storage which can slow down the proces...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/42941 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | The process of preserving fish is an important part of the fishing industry chain, where the
freshness of fish is maintained as long as possible by inhibiting the causes of deterioration in
quality. One of the preservation techniques that can be used is cold storage which can slow
down the process of spoilage of fresh fish by inhibiting the activity of enzymes and bacteria,
but this has not been effective because spoilage bacteria can still survive in cold storage. The
usage of cold storage must be combined with antibacterial compounds. It is known that bilimbi
contains antibacterial compounds such as flavonoids, phenols and saponins which are natural
ingredients in preserving fresh fish. The purpose of this study is to determine the effect of the
difference in the time of immersion of fresh fish with the crude extract of bilimbi on the
freshness of tilapia fillets in cold storage. Mass loss data were analyzed based on the analysis
of variance procedure (ANOVA) from the Completely Randomized Design and to find out
which treatments were statistically significantly different, Duncan's test was performed.
Organoleptic testing was carried out by using the Friedman Test with a score system for
normality testing. The parameters observed include mass loss, degree of acidity (pH), Total
Plate Count (TPC) and organoleptics. The result showed that the soaking of bilimbi crude
extract with a concentration of 10% at the time of soaking of 45 minutes is a combination with
the longest shelf life, which is until the 16th day, with a mass loss of 0.629%, pH 6.40, 6.2 x 105
CFU/mL microbial amount and the limit of organoleptic acceptance until day 16 |
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