PENGARUH PENGGUNAAN LEMON CINA (Citrus microcarpa), JERUK PURUT (Citrus hystrix D.C), DAN KOMBINASINYA TERHADAP UMUR SEGAR IKAN LAYANG (Decapterus sp

Aliska W. Basyarewan; Trijunianto Moniharapon; Raja B. D. Sormin

doi:10.30598/jinasua.2022.2.2.160

Aliska W. Basyarewan Mahasiswa Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Trijunianto Moniharapon Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Raja B. D. Sormin Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura

DOI: https://doi.org/10.30598/jinasua.2022.2.2.160

Keywords: Decapterus sp, lemon cina, kaffir lime

Abstract

Fish contains protein and water which is quite high, so it is a good medium for the growth of spoilage bacteria and other microorganism bacteria so that the process of spoilage in fish meat is faster. The way to inhibit the process of fish spoilage is by preserving it. The use of natural materials or traditional materials is an alternative. One of them is by using Chinese lemon and kaffir lime. This study aims to determine the effect of using Chinese lemon juice, kaffir lime, and their combination on the fresh age of scad fish. This study used an experimental method, namely scad fish treated with 10% Chinese lemon, 10% lime, and a combination of both 10% which were observed and tested every 2 hours with storage for 6 hours at room temperature. The combination treatment of 10% Chinese lemon and kaffir lime which was stored for 6 hours on scad fish was the best treatment with pH, TPC, TVB, and organoleptic characteristics that could still be consumed as a whole.

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