<![CDATA[ABSTRAKIkan merupakan bahan pangan yang mudah mengalami kebusukan. Penggunaan ekstrak tumbuhan yang tinggi akan senyawa bioaktif juga diharapkan dapat membantu mempertahankan mutu ikan selama penyimpanan suhu rendah. Ekstrak daun Rhizophora mucronata memiliki kandungan senyawa bioaktif dan bioaktivitas yang berpotensi untuk dimanfaatkan sebagai bahan alami dalam pengawetan ikan terutama untuk mencegah kerusakan komposisi proksimat ikan. Penelitian ini bertujuan untuk menentukan pengaruh penggunaan ekstrak daun R. mucronata terhadap komposisi proksimat fillet ikan tenggiri selama penyimpanan dingin. Daun R. mucronata diekstrak menggunakan etanol 70% dengan rasio 1:6 (b/v). Konsentrasi ekstrak yang digunakan untuk merendam fillet ikan tenggiri, yakni 0, 1, 3, dan 7%. Fillet ikan tenggiri disimpan selama 14 hari di dalam refrigerator (4 ± 2 °C) dan diamati pada hari ke- 0, 7, dan 14. Setiap waktu pengamatan, fillet dianalisis kadar air, kadar protein, kadar lemak, dan kadar abu. Hasil menunjukkan bahwa pemberian ekstrak daun R. mucronata tidak berpengaruh signifikan (p 0,05) terhadap kadar air, kadar protein, kadar lemak, dan kadar abu fillet ikan tenggiri. Konsentrasi ekstrak daun R. mucronata yang digunakan belum cukup untuk mencegah dan menghambat kerusakan komposisi proksimat yang terjadi pada fillet ikan tenggiri selama penyimpanan dingin. Kadar protein dan lemak fillet ikan tenggiri menunjukkan kecenderungan menurun selama penyimpanan dingin karena adanya proses degradasi. Kadar abu penggunaan konsentrasi ekstrak 3% dan 7% menunjukkan kecenderungan meningkat karena adanya penurunan kadar air.Kata Kunci: Ekstrak mangrove, Kadar proksimat, Mutu ikan, Pengawet alami, ProteinABSTRACTFish is a type of food that is easily spoiled. The use of plant extracts high in bioactive compounds is expected to help maintain fish quality during low-temperature storage. Rhizophora mucronata leaves extract contains bioactive compounds and bioactivities that have the potential to be used as natural ingredients in fish preservation, especially to prevent damage to the proximate composition of fish. This study aims to determine the effect of the use of R. mucronata leaves extract on the proximate composition of narrow-barred spanish mackerel fillets during cold storage. R. mucronata leaves were extracted using 70% ethanol with a ratio of 1:6 (w/v). The extract concentrations used to soak narrow-barred spanish mackerel fillets were 0, 1, 3, and 7%. Narrow-barred spanish mackerel fillets were stored for 14 days in a refrigerator (4 ± 2 °C) and observed on days 0, 7, and 14. At each observation time, the fillets were analyzed for moisture content, protein content, fat content, and ash content. The results showed that the use of R. mucronata leaves extract had no significant effect (p 0.05) on the moisture content, protein content, fat content, and ash content of narrow-barred spanish mackerel fillets. The concentration of R. mucronata leaves extract used was not sufficient to prevent and inhibit the damage to the proximate composition that occurred in narrow-barred spanish mackerel fillets during cold storage. The protein and fat content of narrow-barred spanish mackerel fillets showed a tendency to decrease during cold storage due to the degradation process. The ash content at 3% and 7% extract concentrations showed a tendency to increase due to a decrease in water content.Kata Kunci: Fish quality, Mangrove extract, Natural preservatives, Protein, Proximate content]]>
