Pengaruh pelapisan daun jeruk purut dan pati terfotooksidasi terhadap karakteristik kimia dan mikrob ikan lemuru The effect of kaffir lime leaf and photo-oxidized starch coating on the chemical and microbial characteristics of Bali sardinella fish
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19 March 2025
25 March 2025
Abstract
Bali sardinella fish showed rapid deterioration after death, which promotes microbial growth. An alternative to slowing down this deterioration is coating it with natural materials. The extract from kaffir lime leaves contains antioxidant and antibacterial compounds, while photo-oxidized starch has excellent adhesive properties, so both are suitable as coating materials. The study aimed to determine the best combination of extract from kaffir lime leaves and photo-oxidized starch for preserving lemuru fish during cold storage, based on chemical, microbial, and physical parameters. The study applied two factors; they were the ratio of extract from kaffir lime leaves to photo-oxidized starch (1:2, 1:3, 1:4) and the concentration of photo-oxidized starch in the suspension (15% and 30%). The parameters included TPC TVBN, pH, TBA, and texture. The coating treatment significantly slowed down microbial growth and quality degradation of lemuru fish compared to the control (untreated fish). The total bacterial count in the control fish reached the acceptable limit within 48 hours, whereas coated fish exceeded the limit after 96 hours. A similar trend was observed for TVBN and TBA, where the control fish showed a faster increase than coated fish, which remained within safe limits for up to 96 hours. The pH of the control fish reached the threshold at 24 hours, while coated fish maintained acceptable pH levels until 72 hours. The best treatment was obtained using a 15% photo-oxidized starch concentration with a 1:3 ratio of extract from kaffir lime leaves, effectively maintaining the quality of lemuru fish for up to 72 hours.
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