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The Use of Gracilaria sp. Extract on Refrigerated Red Tilapia Fillet

Author(s): Amir Husni | Ustadi | Hendra Wijaya

Journal: Journal of Biological Sciences
ISSN 1727-3048

Volume: 13;
Issue: 7;
Start page: 640;
Date: 2013;
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Keywords: Gracilaria sp. refrigerated | Red tilapia | fillet | preservatives

Inhibition efforts for quality deterioration in fish can be performed using any preservatives. Preservatives that used must be sourced from natural ingredients, in order to minimize the effects of hazardous chemicals when using synthetic materials. One of natural preservatives from marine is the extract of Gracilaria sp. The fresh red tilapia were prepared to form the fillets and then soaked for 30 min in Gracilaria sp. extract solution with a concentration of 0, 0.5, 1, 1.5 and 2% then drained for 15 min. Red tilapia fillets stored at low temperature (6°C) for 10 days with an interval of observation every 2 days. Observations made on the organoleptic, measurement of pH, Total Volatile Bases (TVB) and Total Plate Count (TPC). Based on the value of pH, TVB and TPC, the extract of Gracilaria sp. it enabled to extend the storage life of the fillet from 6-10th day. Based on organoleptic, extract of Gracilaria sp. enabled to maintain the parameters of appearance, texture and smell of red tilapia fillet from 4-6th day of storage. The use of extracts of Gracilaria sp. 2% gave the best results based on the parameters of odor, pH, TVB and TPC.
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