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All Journal Serambi Journal of Agricultural Technology
Fadliani Fadliani
Universitas Samudra
Agriculture, Biological Sciences & Forestry

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In Vitro Activity Test Of Murayya Koenigii L. Spreng Leaves As A Natural Preservative For Tilapia Fish Meat Su'adah Su'adah; Vivi Mardina; Fadliani Fadliani
Serambi Journal of Agricultural Technology Vol 3, No 1 (2021): Serambi Journal of Agricultural Technology (June 2021)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i1.2902

Abstract

Fish that are high in protein content are prone to quality degradation. This is strongly thought to be due to the influence of microbes that are inside or outside the fish's body. The use of formalin for food preservatives is not recommended because it can interfere with health. In Indonesia, there are many natural preservatives that are safer to use, such as Murayya koenigii L. Spreng which is rich in antioxidants and has antibacterial properties. This study aimed to evaluate the effect of M. koenigii leaf extract as an inhibitor of bacterial growth in Oreochromis. niloticus fish meat and to measure the maximum concentration of M. koenigii leaf extract. The study used a completely randomized design method (RAL) with one factor, namely the concentration of temurui leaf extract (Murayya koenigii L. Spreng) which consisted of concentrations of 0, 10, 20, 40% (g / mL). The data were taken on storage time, namely 0 days, 1 day, 2 days, and 3 days. The observation parameter used was the inhibition zone diameter (mm) which was analyzed using one way ANOVA. The results showed that temurui leaves have the potential to be used as an inhibitor of microbial growth in O. niloticus fish meat at a concentration of 40% (g / mL) which is the maximum concentration.
In Vitro Activity Test Of Murayya Koenigii L. Spreng Leaves As A Natural Preservative For Tilapia Fish Meat Su'adah Su'adah; Vivi Mardina; Fadliani Fadliani
Serambi Journal of Agricultural Technology Vol 3, No 1 (2021): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i1.2902

Abstract

Fish that are high in protein content are prone to quality degradation. This is strongly thought to be due to the influence of microbes that are inside or outside the fish's body. The use of formalin for food preservatives is not recommended because it can interfere with health. In Indonesia, there are many natural preservatives that are safer to use, such as Murayya koenigii L. Spreng which is rich in antioxidants and has antibacterial properties. This study aimed to evaluate the effect of M. koenigii leaf extract as an inhibitor of bacterial growth in Oreochromis. niloticus fish meat and to measure the maximum concentration of M. koenigii leaf extract. The study used a completely randomized design method (RAL) with one factor, namely the concentration of temurui leaf extract (Murayya koenigii L. Spreng) which consisted of concentrations of 0, 10, 20, 40% (g / mL). The data were taken on storage time, namely 0 days, 1 day, 2 days, and 3 days. The observation parameter used was the inhibition zone diameter (mm) which was analyzed using one way ANOVA. The results showed that temurui leaves have the potential to be used as an inhibitor of microbial growth in O. niloticus fish meat at a concentration of 40% (g / mL) which is the maximum concentration.
Co-Authors Su'adah Su'adah Vivi Mardina