Aplikasi larutan fermentasi kulit pisang cavendish dan cuka terhadap masa simpan filet nila merah Application of fermented cavendish banana peel solution and vinegar on the shelf life of red tilapia fillets during low-temperature storage
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fish fillet quality, lactic acid bacteria, natural preservative, pH, total microbial count
Abstract
Red tilapia fillets are fishery products with high economic value but are highly perishable due to microbiological activity during storage. This study aimed to determine the optimal amount of Cavendish banana peel substrate in a fermented solution with the addition of 1.5% vinegar as a natural preservative to extend the shelf life of red tilapia fillets under low-temperature storage. The study was conducted experimentally using a completely randomized design with immersion treatments in fermented Cavendish banana peel solutions at levels of 20%, 30%, and 40%, along with an untreated control. The observed parameters included total plate count (TPC), total lactic acid bacteria (LAB), and pH during refrigerated storage. Data were analyzed using Aligned Rank Transform Analysis of Variance (ART-ANOVA). The results showed that treatment, storage duration, and their interaction had a highly significant effect (p<0.001) on TPC, total LAB, and pH values of red tilapia fillets. The fermented Cavendish banana peel solution at 20% showed the highest effectiveness in inhibiting spoilage microorganisms, maintaining LAB dominance, and delaying pH increase, thereby extending the shelf life of red tilapia fillets up to 11 days. Based on these results, the fermented Cavendish banana peel solution at 20% with the addition of 1.5% vinegar has potential as a natural, safe, and sustainable preservation method for red tilapia fillet products.
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References
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