Preservation of Tilapia Fillets (Oreochromis niloticus) Using Crude Extract of Averrhoa bilimbi With A Concentration of 12% in Cold Storage (0ºC)

• Main Author: Nurrohman
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/42946
• Institution: Institut Teknologi Bandung

Tilapia (Oreochromis niloticus) is a freshwater commodity much in demand by the public. The processed tilapia favored by the people is the tilapia fillets. However fillets are very susceptible to microbial contamination that can not last long and quickly decay. So it takes a preservation process by adding the crude extract of Averrhoa bilimbi which contains flavonoids as natural antimicrobial to extend the shelf life of the fillet. This study aims to determine the optimum soaking time tilapia fillets using a crude extract of Averrhoa bilimbi. The method used is experimental with 4 treatment in duplicate, soaking variation of 15, 30 and 45 minutes as well as control. Fillet samples were stored at 0 ° C. Methods of data analysis using ANOVA analysis of variance for weight loss and Friedman's two-way analysis of variance for organoleptic. Observations were made on days 0, 2, 4, 6, 8, 10, 12, 14, 16, 18 and 20. The test parameters are losing weight, pH, Total Plate Count (TPC), the presence of Vibrio sp, Coliform and E .coli, salmonella and shigella. sp, proximate and organoleptic (appearance and color, flavour and texture). The results showed that the optimal treatment is administration of crude extract belimbing wuluh concentration of 12% with a 45-minute soaking time. That is because the shelf life of tilapia fillets samples can last up to day 18 with a pH of 6.44, total bacteria 3.2 x 105 cfu / g, not detected the presence of Vibrio. sp, Coliform and E. coli and Salmonella sp and Shigella sp. The water content of 78.87%, ash content 2:04%, fat 2,67%, carbohydrate 1,37% and protein 17,05%.