PENGARUH EKSTRAK APU-APU (Pistia stratiotes) TERHADAP DAYA SIMPAN FILET PATIN (Pangasius sp.) YANG DISIMPAN PADA SUHU DINGIN
Daftar Isi:
- The purpose of this research was to determine the effect of Pistia stratiotes extract on the shelf life of Pangasius fillet during storage at low temperature. The research was conducted from August 2016 to September 2016. The research used Factorial Randomized Design (FRD) with two factors and two replications. The first factor was the difference immersion Pangasius fillet fresh consist Pangasius fillet with immersion Pistia strtiotes extract (A0), Pangasius fillet with immersion Pistia stratiotes extract (A1) and storage time 5, 10, 15, 20 and 25 days. The parameters observed were Total Plate Count (TPC), weight loss, whiteness, peroxide value pH, and Total Volatile (TVB). The results showed that the difference immersion of Pistia stratiotes fillet significant effect (P<0.05) to the value of weight loss, it is suspected because of the polyphenolic compounds in the Pistia stratiotes extract is capable of inhibiting the enzyme activity of the meat. Whereas, the difference in storage time significantly affected weight loss, peroxide value, TVB and TPC. Pangasius fillets with immersion Pistia strtiotes extract still fit for consumption until the 25th day.