Potensi Pemberian Ekstrak Daun Jambu Biji (Psidium guajava L) sebagai Pengawet Alami Ikan Kembung (Rastrelliger sp)

Abstract

Guava leaves contain many kinds of secondary metabolic, such as tannins, essential oils, and saponins. Those compounds were potentiallyact as antioxidants and natural preservatives. The objective of this experiment was to determine the potential of guava leaf extract as amackerel natural preservative. The observation was focused on physical parameters such as aye, gill, the scent, texture and fish mucous. This experiment used descriptive qualitative method. There were two factors in this treatment:leaf extract concentration and storage time. This research was conducted in 4 stages : leaf extractand mackerel preparation, treatment and analysis of fish quality after treatments. The results show that concentration of 60% and 80% within 3 days storage, leaf extract still gave effectiveness preservation, in which the fishes were still in relatively good quality.The fish sample which no leaf extract had been damaged within 2 days storage.However, all samples were totally destroyed within 5 days storage and those were not able to be consumption anymore.