Open AccessUse of Sargassum polycystum ethanol extract as antibacterial for increasing shelf life tilapia fillet (Oreochromis niloticus) stored in chilling temperature
Author(s) -
Prasetya Budi,
E. A. Thaib,
M. Julita
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/278/1/012012
Subject(s) - tilapia , organoleptic , food science , fillet (mechanics) , shelf life , oreochromis , fish fillet , chemistry , ethanol , biology , fishery , materials science , biochemistry , fish <actinopterygii> , composite material
Sargassum polycystum is a seaweed that has a chemical compound that can be used as an antibacterial. Tilapia fillet is one of the fish product which is known as perishable food. The purpose of this study was to see the effect of S. polycystum ethanol extract in resisting the deterioration rate of tilapia fillet quality. The tilapia fillet was given three treatments that was soaked with 1% S. polycystum ethanol extract, positive control (washed with 10 ppm chlorine water), and negative control (water) was then stored for 10 days at a temperature of 4°C. The results of the study found that tilapia fillets that are soaked with S. polycystum ethanol extract solution can maintain the organoleptic value. TPC of tilapia fillet soaked with S. polycystum ethanol extract was better than control. Chemical test results (pH and TVB) showed the fillet that was soaked with S. polycystum ethanol extract had a better value than the control. Treatment with S. polycystum ethanol extract acts as an antibacterial compound similar to the positive control, but better than the negative control. This can be used in extending the shelf life of tilapia fillets in low temperatures by two days longer than negative control.