Penggunaan Larutan Fermentasi Kulit Pisang Cavendish dan Garam Terhadap Masa Simpan Filet Nila Merah Berdasarkan Jumlah Mikroba pada Penyimpanan Suhu Rendah

Abstrak

Filet is a food ingredient that is easily damaged and spoiled, so efforts are needed to extend the shelf life of filet by preserving it using low-temperature storage and natural preservatives. This study aims to determine the salt concentration in the fermentation solution of cavendish banana peel which is the best for the shelf life of tilapia filet. The method used in this study was experimental with four treatments, namely soaking the tilapia filet in a cavendish banana peel fermentation solution with a salt concentration of 0%, 2%, 3%, and 4% for 30 minutes, then stored at a low temperature (5-10°C). Observation of 0% salt concentration treatment filet was carried out on storage days 1, 3, 6, 7, 8, and 9, while 2%, 3%, and 4% salt concentration treatment filet was carried out on storage days 1, 4, 7, 8, 9, 10, 11, and 12. The parameters observed were the number of bacteria (TPC), and the degree of acidity (pH), each of which was carried out in a duplo. The results showed that soaking the tilapia filet with cavendish banana peel fermentation solution and adding a 3% salt concentration was the best treatment to extend the shelf life of red tilapia filet during low temperature storage up to 10 days, 18 hours or the 11th day. Red tilapia fillets soaked in cavendish banana peel fermentation solution with the addition of 3% salt have a total bacterial colony of ,.9 x 10⁸ CFU/g and a pH value of 6.60.