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All Journal Jurnal FishtecH Samakia: Jurnal Ilmu Perikanan Jambura FIsh Processing Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Pengabdian kepada Masyarakat Nusantara Fisheries Of Wallacea Journal Jurnal Pengabdian kepada Masyarakat Politeknik Negeri Batam Open Science and Technology Literasi: Jurnal Pengabdian Masyarakat dan Inovasi
Desy Sasri Untari
Universitas Nahdlatul Ulama Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Aplikasi Infusa Daun Salam (Syzygium polyanthum) Terhadap Mutu Organoleptik Fillet Ikan Patin (Pangasius sp.) Arlin Wijayanti; Desy Sasri Untari; Suci Hardina Rahmawati; Muhammad Khoirudin
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.39313

Abstract

Pangasius sp. fillets are highly perishable fishery products that readily undergo quality deterioration during storage due to enzymatic, microbiological, and oxidative activities. The use of natural preservatives, such as Indonesian bay leaf (Syzygium polyanthum), may serve as an alternative approach to maintain fillet quality because this plant contains bioactive compounds with potential antimicrobial and antioxidant properties. This study aimed to analyze the effect of Indonesian bay leaf infusion on the organoleptic quality of Pangasius fillets during chilled storage. The study employed a single-factor Completely Randomized Design with four Indonesian bay leaf infusion concentrations: 0% (P0), 5% (P1), 10% (P2), and 15% (P3) (w/v), with three replications for each treatment. Pangasius fillets were immersed in the infusion for 15 min, drained, and stored at 5±2°C for 7 days. Observations were conducted on days 0, 1, 3, 5, and 7 for color, odor, texture, brightness, and slime using a hedonic test involving 40 untrained panelists. Data were analyzed using analysis of variance, followed by Duncan’s multiple range test at a 95% confidence level. The results showed that Indonesian bay leaf infusion concentration, storage duration, and their interaction significantly affected all organoleptic parameters (p
Co-Authors Arlin Wijayanti citra puspitaningrum Deni Arianto ENY IVAN'S M. Khoiruddin Muhammad Khoirudin Novita Novita Rohmatul Anwar Suci Hardina Rahmawati Titin Liana Febriyanti Titin Liana Febriyanti Tri Adi Wibowo