PENGARUH PERBEDAAN KONSENTRASI EKSTRAK DAUN SIRIH (Piper betle l) TERHADAP MUTU SENSORI SELAMA MASA SIMPANFILLET IKAN NILA (Oreochromis niloticus)

Abstract

Nile tilapia is one of the freshwater fish that has a high nutritional content and economic value, but it can experience a decline in quality after 2 hours of entering the death stage, so preservation efforts are needed. This study aims to determine the effect of different concentrations of betel leaf extract on the sensory quality of Nile tilapia fillets. The research method used a Completely Randomized Design (CRD) with 2 factors, namely the concentration of betel leaf extract and the length of soaking time. In the treatment of betel leaf extract concentration, there were control treatment and concentrations of 15%, 20%, and 30% betel leaf extract. At soaking times of 2, 4, and 6 hours, organoleptic tests and hedonic tests were conducted. Data analysis in this study used the Friedman test and Wilcoxon follow- up test. The analysis results showed that the addition of betel leaf extract had a significant effect (sig <0.05) on the shelf life of Nile tilapia fillets. The results of the De Garmo test for organoleptic showed that betel leaf extract with a concentration of 30% at a soaking time of 2 hours gave the best preservation effect with a treatment value of 1.40. The results of the De Garmo test for hedonic showed that betel leaf extract with a concentration of 30% at a soaking time of 2 hours gave the best preservation effect with a treatment value of 1.76.