<![CDATA[Catfish (Pangasianodon hypophthalmus) like other animal products decay quickly. The way to extend the shelf life is with edible coating which is added with neem leaf (Azadirachta indica A Juss.) extract as an antibacterial agent. The research objective was to find out the effect of neem leaf extract as an antibacterial on coated fresh catfish during cold stored. The study used a completely randomized design with two independent variables and two replications. The first independent variable was the concentration of neem leaf extract with levels of 2.5; 5; 7.5% v/v. The second was storage time of 0, 2, and 3 days. The results of the ANOVA test showed that the concentration of neem leaf extract and the duration of storage time affected the quality of catfish meat which was coated and stored in the refrigerator except for moisture content parameter. The best formulation was obtained in edible coating with a concentration of 7.5% neem leaf extract and storage time of 3 days. The quality of the coated fish had a moisture content of 72.05% db, ash 2.66% db, protein 9.33% db, fat 1.91% db, carbohydrates 14.06% db and TPC 5.57 log CFU/g. The results of the organoleptic test on fish fried without seasoning showed the color, texture, aroma and taste were pale white (ln 3,7), soft (ln 3,6), fishy (ln 3,6), and not bitter (ln 3,7) respectively, which the panelists liked.]]>
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