The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics
One method to extend the shelf life of fish filets is through antibacterial preservation, which can be achieved using a cassava peel fermentation solution containing lactic acid bacteria that can combat spoilage bacteria in fish. This study aims to determine the effect of cassava peel fermentation s...
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Litbang Pemas Universitas Islam Lamongan
2025-04-01
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| Online Access: | https://grouper.unisla.ac.id/index.php/grouper/article/view/304 |
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| author | Evi Liviawaty Shally Auliyatul Hakim |
| author_facet | Evi Liviawaty Shally Auliyatul Hakim |
| author_sort | Evi Liviawaty |
| collection | DOAJ |
| description | One method to extend the shelf life of fish filets is through antibacterial preservation, which can be achieved using a cassava peel fermentation solution containing lactic acid bacteria that can combat spoilage bacteria in fish. This study aims to determine the effect of cassava peel fermentation solution on the organoleptic quality of red tilapia filets during low-temperature storage (5°-10°C). Red tilapia filets were soaked in a cassava peel fermentation solution with varying salt concentrations across four treatments: 0% (control), 2%, 3%, and 4%, with a soaking time of 30 minutes per filet according to the treatment. Observations were conducted on days 1, 4, 7, 8, 9, 10, 11, and 12, with organoleptic evaluations (appearance, aroma, slime, and texture) and data analysis using the Friedman statistical test, Multiple Comparison, and Bayes test. Results indicated that a 3% salt concentration yielded the best organoleptic value, especially on day 10, with aroma as the highest-ranked parameter according to the Bayes test (weight 0,44), followed by appearance (0,37), slime (0,10), and texture (0,08). Thus, cassava peel fermentation solution with a 3% salt concentration effectively extends the shelf life of red tilapia filets. |
| format | Article |
| id | doaj-art-1e4f001651db40dc94de0d993d4a51ce |
| institution | Kabale University |
| issn | 2086-8480 2716-2702 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Litbang Pemas Universitas Islam Lamongan |
| record_format | Article |
| series | Grouper |
| spelling | doaj-art-1e4f001651db40dc94de0d993d4a51ce2025-08-20T03:28:18ZengLitbang Pemas Universitas Islam LamonganGrouper2086-84802716-27022025-04-01161124134https://doi.org/10.30736/grouper.v16i1.304The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic CharacteristicsEvi Liviawaty0Shally Auliyatul Hakim1Fisheries Study Program, Faculty Fisheries and Marine Science, Padjadjaran UniversityFisheries Study Program, Faculty Fisheries and Marine Science, Padjadjaran UniversityOne method to extend the shelf life of fish filets is through antibacterial preservation, which can be achieved using a cassava peel fermentation solution containing lactic acid bacteria that can combat spoilage bacteria in fish. This study aims to determine the effect of cassava peel fermentation solution on the organoleptic quality of red tilapia filets during low-temperature storage (5°-10°C). Red tilapia filets were soaked in a cassava peel fermentation solution with varying salt concentrations across four treatments: 0% (control), 2%, 3%, and 4%, with a soaking time of 30 minutes per filet according to the treatment. Observations were conducted on days 1, 4, 7, 8, 9, 10, 11, and 12, with organoleptic evaluations (appearance, aroma, slime, and texture) and data analysis using the Friedman statistical test, Multiple Comparison, and Bayes test. Results indicated that a 3% salt concentration yielded the best organoleptic value, especially on day 10, with aroma as the highest-ranked parameter according to the Bayes test (weight 0,44), followed by appearance (0,37), slime (0,10), and texture (0,08). Thus, cassava peel fermentation solution with a 3% salt concentration effectively extends the shelf life of red tilapia filets.https://grouper.unisla.ac.id/index.php/grouper/article/view/304red tilapia filetcassava skin fermentation solutionlactic acid bacteriasaltorganoleptic |
| spellingShingle | Evi Liviawaty Shally Auliyatul Hakim The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics Grouper red tilapia filet cassava skin fermentation solution lactic acid bacteria salt organoleptic |
| title | The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics |
| title_full | The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics |
| title_fullStr | The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics |
| title_full_unstemmed | The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics |
| title_short | The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics |
| title_sort | use of cassava peel and salt fermementation solution on the shelf life of red tilla filets at low temperature storage based on organolpetic characteristics |
| topic | red tilapia filet cassava skin fermentation solution lactic acid bacteria salt organoleptic |
| url | https://grouper.unisla.ac.id/index.php/grouper/article/view/304 |
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