Utilization of leaves of kunyit (curcuma domestica val.), ruku-ruku (Ocimum gratissimum. L) and mangkokan (Nothopanax cutellarium merr.) in steamed fish (rastreluger sp) processing
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This research was carried out to test the influence of kunyit leaves (Curcuma domestica Val.), ruku-ruku leaves (Ocimum gratissimum. L) and mangkokan leaves [Nothoponax cutellarium Merr.) on the organoleptic quality and sheir life of the steamed fish stored at room temperature. The results showed that the use of the leaves influenced the chemical composition of steamed fish. The sensory evaluation showed that fish steamed using the leaves of ruku-ruku was most likened. At the 7th day of storage, the total plate count of steamed fish using the leaves of ruku-ruku that was the lowest, i.e. 3xl03' whereas the control contained 3.2 x 104 and it was found negative for Salmonella and E.coli.
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