Utilization of Nipa Palm (Nypa fruticans) Leaf Extract as a Natural Preservative for Salted Three Spot Gourami (Trichopodus trichopterus)
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Nipa palm leaf extract,
Salted three-spot gourami,
Sensory quality,
Shelf life
Main Article Content
Agustin Maharani Khairunisa
Riya Liuhartana Nasyiruddin Fuhrmann
Rih Laksmi Utpalasari
Zhulian Hikmah Hasibuan
RR. Dyah Paramitha Mentari
Steven Suryoprabowo
Muhammad Shoaib
Abstract
Background: Salted three-spot gourami (Trichopodus trichopterus) is a traditional fish product that is susceptible to microbial spoilage and quality deterioration during storage. The use of plant-based bio-preservatives has been explored as an alternative to synthetic additives to improve product safety and shelf life.
Aims: This study aimed to assess the effectiveness of nipa palm (Nypa fruticans) leaf extract at different concentrations as a natural preservative for salted three-spot gourami.
Methods: The experiment was arranged in a Completely Randomized Design (CRD) with four treatments (0%, 10%, 15%, and 20%) and three replications. Parameters observed included moisture content, Total Plate Count (TPC), and organoleptic attributes (appearance, aroma, and texture).
Results: The application of nipa palm leaf extract significantly (P < 0.05) affected moisture content, microbial growth, and sensory quality during storage. The 15% treatment (P2) produced the lowest moisture content throughout storage, reaching 19.83% on day 30. Microbial counts in all extract-treated samples remained within the maximum permissible limit of the Indonesian National Standard (≤1 × 10⁵ CFU/g), with the 20% treatment (P3) showing the lowest microbial load (1.0 × 10⁵ CFU/g) on day 30. Sensory evaluation indicated that extract-treated samples maintained acceptable appearance, aroma, and texture throughout storage, with better sensory stability than the untreated control.
Conclusion: Nipa palm leaf extract effectively improved the storage quality of salted three-spot gourami. Although the 15% concentration (P2) achieved the greatest moisture reduction, the 20% concentration (P3) is recommended for practical application because it provided the strongest microbial inhibition while maintaining acceptable sensory quality during 30 days of storage.
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