Extraction of Atung Seed (Parinarium glaberimum Hassk) to Obtain a Natural Preservative and its Application for Smoking of Swordfish Fillet (Euthynnus affinis).
Ekstraksi Biji Atung (Parinarium glaberimum Hassk) untuk Mendapatkan Bahan Pengawet Alami dan Aplikasinya pada Pengasapan Filet Ikan Tongkol (Euthynnus affinis)
Hiariey, Sandra Leoni
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The objectives of this study were to extract atung seed with water through boiling process to obtain a natural preservative and apply the natural preservative in the smoking of swordfish fillet. The study wass conducted in two steps. In the first step, atung seed was extracted in boiling water at different ratio (1:5; 1:7; 1:10) and boiling time (10, 20, 30 minutes). The extracts were analyzed their pH, soluble solids, total phenol and antimicrobiol activity. In the second step, the besat extract was used to soak swordfish fillets in different times (5, 10, 15 minutes) before smoking. Result showed that the best extract was obtained from the ratio of 1:5 (atung seed : water) and 10 minutes boiling. The best extract had a pH of 6.1, soluble solids of 6.4 oBrix, total phenol of 88.13 mg/100g and antimicrobiol activity of 9.3 mm. Soaking of swordfish fillet the best extract for 15 minutes prior smoking prolonged the shelf life of the smoked fillet up to 8 days room temperature storage according to organoleptic properties.
- MT - Agriculture Technology