The Effect of Addition of Basil Leaves Extract on the Quality of Nile Tilapia Filet at Low Temperature Storage (5 – 10\(^{\circ}\)C)
Asian Food Science Journal,
Page 86-93
DOI:
10.9734/afsj/2022/v21i12609
Abstract
This research aims to determine the most effective concentration level of basil leaves extract in preserving nile tilapia filet at low temperatures (5 – 10oC) to obtain optimal shelf life. This research was conducted at the Central Laboratory and Fishery Products Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University started from June until October 2022. The research method used was an experimental method with four treatments by duplo. Fish filets were treated by soaking basil leaves extract with concentrations of 0%, 20%, 25%, and 30% for 30 minutes and stored at low temperature (5 – 10oC). Observations were made on days 1st, 3rd, 5th, 7th, 8th, and 9th for nile tilapia filets with a concentration of 0% while treatment of basil leaves extract with concentrations of 20%, 25%, and 30% was carried out on days 1st, 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th. The parameters observed in this research included the calculation of the total number of bacteria (TPC) and degree of acidity (pH). The results showed that the use of basil leaves extract with a concentration of 25% was the most effective concentration because it was able to extend the shelf life until the 11th day with the number of bacteria 4.4 x 105 cfu/g and pH value of 6.65.
Keywords:
- Basil leaves
- low temperature
- nile tilapia filet
- shelf life
How to Cite
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