PENGARUH LAMA PENYIMPANAN TEPUNG IKAN RUCAH YANG DIBERI EKSTRAK DAUN KERSEN (MUNTINGIA CALABURA L.) DALAM KEMASAN PLASTIK TERHADAP KUALITAS FISIK ORGANOLEPTIK

This study aims to determine and evaluate effect of adding cherry leaf extract to preserving fish meal to the physical quality of organoleptics during storage. Extracting of leaf extract by extracting using socletation method. Fishmeal was treated with A0 (without extract) and A1 (with cherry leaf extract in ratio of 1: 10 extract (v / w) to the extract concentration of 50%, packed with polyethylene plastic packaging and stored at storage time T0 (0 storage time), T1 (2nd storage time) and T2 (4th storage time). Design used completely randomized design 2 x 3 factorial pattern with 5 replications. Parameters observed were organoleptic test (texture, color, flavour and fungal contamination). The results provided there were significantly different (P<0.05) of the treatments on color and fungal contamination, but not significantly different (P> 0.05) on texture and flavour.Cherry leaf extract was possible to maintain the organoleptics physical quality from aspects of color, texture and flavourand also able to suppress fungal growth in fish meal which was packed with polyethylene plastic packaging.