Open AccessEvaluation natural preservatives of nothopanax scutellarium merr. leaf extract in physical characteristics of nile tilapia (Orechromis niloticus)
Author(s) -
S Safrida,
D I Hardania,
K. Khairil,
Nazar Muhammad,
Yaumil Istiqlal M. Nur
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/667/1/012060
Subject(s) - nile tilapia , oreochromis , factorial experiment , completely randomized design , ingredient , active ingredient , food science , preservative , significant difference , traditional medicine , tilapia , aroma , fractional factorial design , fish <actinopterygii> , biology , chemistry , horticulture , mathematics , medicine , fishery , pharmacology , statistics
Nothopanax sutellarium is one plant that is known to be used as an antimicrobial because it has several active ingredients such as alkaloids, saponins, flavonoids, and polyphenols. This study aims to determine the effect of Nothopanax sutellarium leaf extract with different solvents, namely water, ethanol, and nanoemulsion solvents on thephysicalcharacteristics of tilapia. This type of research is experimental research with a quantitative approach. This research was conducted in Biology Education Laboratory Universitas Syiah Kuala, Chemistry Education Laboratory of Universitas Syiah Kuala, and Pharmacology Laboratory of Universitas Syiah Kuala. This research uses a completely randomized design (CRD) factorial pattern with Factor A (solvent extract) and Factor B (concentration) consisting of 6 treatments and 4 replications. Data were statisticallyanalyzed using Analysis of variance (ANOVA) and BNJ (Honest Significant Difference) at a significant level of α=0.05. Based on the results of research giving Nothopanax sutellarium leaf extract with different solvents significantly influence the shape of the eye, gill color, aroma, and meat texture in Nile tilapia. Treatment with extract concentration of 60% using nanoemulsion tehnique is the best treatment. Nothopanax sutellariumnano emulsion extract has the potential as a natural ingredient in preserving fresh fish during transportation.