Pengaruh pengawetan menggunakan biji picung (Pangium edule Reinw) terhadap kesegaran dan keamanan ikan kembung segar (Rastrelliger brachysoma)
Fresh kembung (Rastrelliger brachysoma) fish preservation technology by using natural compound of picung kernel (Pangium edule Reinw)
Widyasari, R.A. Hangesti Emi
Heruwati, Endang Sri
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The lack of ice used as fish freshness control leads the fisherman to use picung kernel (Pangium edule Reinw) to manage the fish freshness. Beside consumed traditionally as food in Indonesia, the picung kernel is also used as a medical substance to cure scabies, as insecticide, soap, or as a raw material for edible oil and colourant of yarn, or as fish preservative. Picung is widely available in Indonesia so that enable to use in several fishing grounds and fishing ports which suffer from ice deficiency. Based on the experimental result on the addition of picung kernel and salt to fresh fish (Rastrelliger brachysoma), the proportion of salt : picung kernel, from 2%:2%, 2%:4%, 2%:6%, 3%:2%, 3%:4% and 3%:6% were found inhibit the decomposition rate of fish due to the reduction of bacterial growth (Total Plate Count, Enterobacter dan H2S Producer). The proportion of picung kernel 2% was the most effective and very economic to use in the preservation of mackerel. The result was to demonstrate that the antimicrobe substance contained in the picung kernel may be used as natural preservative for fish products and seems to increased the shelf life of the fish within 6 days, stored at ambient temperature.
- DT - Fisheries