| dc.description.abstract | Skipjack tuna (Katsuwonus pelamis) is a species of fish from the family Scombridae widely utilized as a local food source. Consequently, some fish producers often add formalin as a preservative. One type of plant that can serve as a natural preservative is the jeruju leaf (Acanthus ilicifolius). Jeruju leaf extract is known to contain compounds such as flavonoids, tannins, saponins, and phenols, which act as antimicrobial agents. This study aimed to determine the effect of different concentrations of jeruju leaf extract at varying soaking durations on the quality of skipjack tuna meat and identify the most effective combination of jeruju leaf extract concentration and soaking duration on the meat's quality. The research utilized a factorial Completely Randomized Design (CRD) with treatments including concentrations of 100,000 ppm, 150,000 ppm, and 250,000 ppm and soaking durations of 12 hours, 24 hours, and 36 hours. Based on the study, the application of jeruju leaf extract as a bio-formalin for skipjack tuna meat showed significant differences (Fcal>Ftab) in ANOVA results for the concentration treatment regarding the organoleptic tests of appearance and texture, while no significant differences (Fcal<Ftab) were observed in the organoleptic test for odor, TVB-N, pH, and TPC. The soaking duration, according to ANOVA, showed significant differences (Fcal>Ftab) in the pH test but no significant differences (Fcal<Ftab) in the organoleptic test, TVB-N, and TPC. The interaction between treatments demonstrated significant differences (Fcal>Ftab) in the organoleptic test for texture, while no significant differences (Fcal<Ftab) were found in the organoleptic tests for appearance and odor, TVB-N, pH, and TPC. The most effective combination of concentration and soaking duration for maintaining the quality of skipjack tuna meat was achieved with a jeruju leaf extract concentration of 100,000 ppm and a soaking duration of 12 hours. | en_US |
