Pengaruh Perendaman Ekstrak Anggur Laut (Caulerpa racemosa) terhadap Kesegaran Ikan Kembung (Rastrelliger sp.)

Abstract

Bacterial contamination of fresh fish can occur during the postharvest period, just before consumption, and can cause disease. One simple and safe way to maintain food safety for fresh fish is to use the sea grape Caulerpa racemosa to suppress bacterial activity and slow down the decay process in fresh mackerel. This study aims to study the ability of sea grapes (Caulerpa racemosa) to inhibit bacterial growth in fresh mackerel (Rastrelliger sp.) through the calculation of bacterial ALT and organoleptic tests. This study used a laboratory experimental method, namely the application of sea grape extracts from Caulerpa racemosa to fresh mackerel. This study used a randomised block design (RBD) with 3 concentrations of sea grape extract, namely P1 (0%), P2 (5%), P3 (10%), and P4 (15%). Each treatment was repeated three times to obtain a total of 12 treatments. The variables analysed in this study included Total Plate Score (ALT) and organoleptic tests. The test method uses SNI 01-2346-2006 concerning instructions for organoleptic and/or sensory testing using 11 trained panellists and 14 untrained panellists. The results showed that the addition of sea grape extract (Caulerpa racemosa) had an effect on the bacterial ALT value and the organoleptic test of fresh mackerel (Rastrelliger sp.) with an average bacterial ALT value of 0% (2.65 106 CFU/g), 5% (2.72 105 CFU/g), 10% (3.35 105 CFU/g) and 15% (2.72 105 CFU/g) and an average value of 7 which means there is no real difference in all organoleptic tests (eye appearance and gill appearance). Based on the results of this study, it can be concluded that sea grape extract (Caulerpa racemosa) is able to inhibit bacteria and maintain the quality of fresh mackerel (Rastrelliger sp.).