Moringa Leaf Extract as a Natural Preservative against the Deterioration of Tilapia Fillet during Room Temperature Storage
Asian Journal of Fisheries and Aquatic Research,
Page 19-31
DOI:
10.9734/ajfar/2023/v21i1526
Abstract
This research was conducted to determine the percentage of moringa leaf extract to inhibit the deterioration of the quality of the tilapia fillet as a natural preservative against organoleptic characteristics during room temperature storage. This research was carried out at the Processing of Fishery Products Laboratory, the Aquaculture Laboratory of the Faculty of Fisheries and Marine Sciences, and the Central Laboratory of Padjadjaran University, Jatinangor. The research method used is experimental. Namely, a tilapia fillet soaked using different concentrations during room temperature storage. The organoleptic test (scoring test) was analyzed by Friedman's non-parametric statistical method consisting of 4 treatments and 20 semi-trained panelists as the number tests. In contrast, the pH testing of the tilapia fillet was analyzed by a descriptive method. Tilapia fillet with Moringa leaf extract soaking treatment consists of 0%, 4%, 8%, and 12% (v/v) for 30 minutes of soaking, then stored at room temperature (25°C-28°C). Observations occur once every 2 hours, namely at the 0, 2nd, 4th, 6th, 8th, 10th, 12th, 14th, and 16th hours. The parameters observed included organoleptic characteristics with 20 semi-trained panelists and a value of the tilapia fillet's degree of acidity (pH). The best use of moringa leaf extract at 8% appearance with an organoleptic value of 7.5, aroma of 7.7, and texture of 7.0 with a pH value of 6.8 to 16 hours storage.
Keywords:
- Moringa leaf extract
- organoleptic
- pH
- quality deterioration
- tilapia fillet
How to Cite
Putri, A. T., Pratama, R. I., Yuniarti, M. S., & Rostini, I. (2023). Moringa Leaf Extract as a Natural Preservative against the Deterioration of Tilapia Fillet during Room Temperature Storage. Asian Journal of Fisheries and Aquatic Research, 21(1), 19-31. https://doi.org/10.9734/ajfar/2023/v21i1526
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Devi AR. Pickling Tilapia (Oreochromis niloticus) Using Betel Leaves With Different Variations of Soaking Duration. Proceedings of the National Academy of Sciences. 2015;3(1):1–15.
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Meigarian KM, Mudianta IW, Martiningsih NW. Phytochemical Screening and Antioxidant Activity Test of Acetone Extract and Moringa Leaves. Journal of Mathematics and Science. 2016;10(1): 1–11.
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Parnanto N, Utami R, dan Sutanto A. Effect of Antioxidant and Antibacterial Abilities on Putri Malu Leaf Extract (Mimosa pudica) on the Quality of Cob Fish Fillets (Euthynnus affinis). Journal of Food Technology. 2013;2(4):75-82.
Suryono C, Ningrum L, dan Dewi TR. Favorability and Organoleptic Test of 5 packagings and Thousand Islands Products Descriptively. Journal of Tourism. 2018;5(2):95–106.
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Zubaydah WOS, Fia W, Adawia S, Novitasari N, Rahmasari R, Hasanuddin DD. Effervescent Drink Formulation Mix Moringa Leaf Powder (Moringa oleifera). Pharmauho: Journal of Pharmacy, Science, and Health. 2019;4(2):2–5.
Wardani DNK. Effect of Moringa Leaf Ethanol Extract (Moringa oleifera Lam.) Against the Number of Mast Cells in Mice (Mus Musculus) Model of Endometriosis. Journal of Postgraduate Biosciences. 2017;19(3):260.
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Insani M, Liviawaty E, Rostini I. The Use of Star fruit Leaf Extract against the Shelf Life of Patin Filet Based on Organoleptic Characteristics. Journal of Fisheries and Marine Unpad. 2016;7(2):14–21.
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Soekarto S. Organoleptic Assessment of the Food and Agricultural Products Industry. Bharata Karya Aksara: Jakarta; 1990.
Santhi DGD. Organoleptic and pH (Acidity) Examination as a Quality Requirement for Tuna Fish Safety (Thunnus sp). Scientific Articles. Faculty of Medicine. Udayana University; 2017.
Nai YD, Nai AS, Yusuf N. Kitefish Quality Analysis (Decapterus sp.) Fresh During Storage Using Moringa Leaf Excretion Solution (Moringa oleifera) As A Natural Preservative. Jambura Fish Processing Journal. 2019;1(2):77–90.
Pratama Putra I, Dharmayudha A, Sudimartini L. Identification of Moringa Leaf Ethanol Extract Chemical Compounds (Moringa oleifera L) in Bali. Indonesian Journal of Medicus Veterinus. 2017;5 (5):464-473.
Kurniasih. Properties and Benefits of Moringa Leaves. Pustaka Baru Press: Yogyakarta; 2015.
Venansia NB, Wuri DA, Kallau NH. Effect of Moringa Leaf Extract (Moringa oleifera Lamk) on the Microbiological and Organoleptic Quality of Beef. Journal of Veterinary Studies. 2020;9(2):85–88.
Ibrahim W, Mutia R, Nurhayati N, Nelwida N, Berliana B. Extraction, Compound Separation, and Identification of Active Compounds. Journal of Agripet. 2016;16 (2):76.
Suwandi L, Faisal, Suhendrayatna. Utilization of liquid smoke from pyrolysis of palm shells as a natural preservative for tofu. Journal of Chemical Engineering USU. 2015;4(3):7–11.
Fatimah F, and Muchalal, M. Analysis of the Constituent Components of Coconut Shell Liquid Acid. Gadjah Mada University: Yogyakarta; 1998.
Kalista A, Redjo, A, Rosidah, U. Organoleptic Analysis (Scoring Test) of Tilapia Freshness Level. 2018;7(1): 98–103.
Lee KG, Shibamoto T. Analysis of Volatile Components from Hawaiian Green Cofee Beans (Coffea Arabica L.). Jurnal Flavour Frag. 2002;17(5):349- 351.
Tenri A, Rivai O. Identification of Compounds Contained in Moringa Leaf Extract (Moringa oleifera). Indonesian Journal Fundamental Sciences (IJFS). 2020;6 (2):63–70.
Sumandiarsa IK, Siregar AN, dan Priadi RO. Quality and Calculation of Freezing Cost of Tilapia Fillets (Oreochromis niloticus) using Laboratory Scale Contact plate freezers. Indonesian Journal of Equities. 2017;2(1):79–86.
Boziaris IS. Seafood Processing: Technology, Quality, and Safety. Wiley- Blackwell: USA; 2014.
Pandit IGS, Suryadhi NT, Arka IB, Adiputra N. Effect of Weeding and Storage Temperature on Chemical, Microbiological and Organoleptic Quality of Cob Fish (Auxis Tharzard, Lac). Indonesia Journal of Biomedical Science. 2007;1(3):1–12.
Suwandi R, Mardiono Jacoeb A, Sofia M. Application of Ultrasonic waves as an alternative to maintaining tilapia freshness. Journal of Indonesian Fishery Product Processing. 2015;18(1):50–60.
Jaffrès E, Lalanne V, Macé S, Cornet J, Cardinal M, Sérot T, Dousset X, Joffraud JJ. Sensory Characteristics of Spoilage and Volatile Compounds Associated with Bacteria Isolated from Cooked and Peeled Tropical Shrimps Using SPME-GC-MS Analysis. International Journal of Food Microbiology. 2011;147(3):195–202.
Liviawaty E, Suhara O, Hamdani H. Effect of Temperature and Blanching Duration On Decreased Freshness of Billed Filets During Storage At Low Temperatures. Journal of Aquatic. 2014;5(1):45–54.
Benkeblia N. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). LWT-Food Science and Technology. 2004;37:263–268.
Widiastuti, I.M. Sanitation and quality of freshness of fish consumption in the traditional market in Palu Municipality. Journal of Agroland. 2008;14:77-81.
Asni, Andi, Kasmawati, Ernaningsih, Tajuddin Mustamin. Analysis of Confectionery Caught by Landed at the Beba Fish Landing site in Takalar Regency. Journal of Indonesian Tropical Fisheries. 2022;5(1):40-50.
Ekasari, Desta, Suwetja I Ketut, dan Montolalu, Lita ADY. Quality Test of Skipjack Fish (Katsuwonus pelamis-L) and Fresh Cob Fish (Euthynnus affinis) at TPI Tumumpa During Cold Storage. Journal of Fishery Products Technology Media. 2017;5(2):134-141.
Sumartini, Ratrinia P. Effect of Using Sonneratia sp and Bruguierra sp Leaf Extracts to Reduce the Rate of Deterioration of Quality of Fresh Mackerel (Scomberomorus commerson). National Seminar on Technology, Science and Humanities. 2021;21:78–88.
Lestari, S., Baehaki, A., Rahmatullah, I. Effect of Post Mortem Conditions of Catfish (Pangasius Djambal) with Floundering Death Stored at Different Temperatures on the Quality of Its Fillets. Jurnal Fishtech. 2020;9(1):34-44.
Haard, and Simpson BK. Seafood Enzymes. Marcel Dekker: New York; 2000.
Ilyas S. Fishery product refrigeration technology. Volume II: Fish Freezing Techniques. CV. Parupurna: Jakarta; 1993.
Hussain A, Ahmed T, Kanti S, Mohammad M, Je W, Hamid M, Sharifuzzaman SM, Lyon C, Lee H, Lee E, Hasan T. Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products : A review. Food Control. 2021;129 (5):1–20.
Chandra AB, Abdus SJ, Nur Dina K, Masrifatul, Zainuri. Characteristics of Tilapia (Oreochromis niloticus) and Catfish (Clarias sp.) on Rigor Mortis Phase. Journal of Fisheries and Marine Research. 2020;4(3):375-378.
Eskin NA. Biochemistry of Foods. Academic Press, Inc: San Diego, California; 1990.
Metusalach, Kasmiati, Fahrul, and Jaya, I. Effect of Fishing Techniques, Handling Facilities and Methods On Quality of The Fish. Jurnal IPTEKS PSP. 2014;1(1):40–52.
Quang NH. Guidelines for Handling and Preservation of Fresh Fish for Further Processing in Vietnam. In United Nations Universities Fisheries Programme: Vietnam; 2005.
Irawati Z, Nurcahya C, Handayani D, Sarjoko. The influence of gamma irradiation on the quality of fresh meat. Proceedings of the Food Technology Seminar; 1997.
Pangestika W, Abrian S, Maulid DY, Arumsari K, Putra S, Windiarti FF, Herawati V. Effect of Gamma Irradiation and Length of Cold Storage on the Filet Properties of Jenaha Fish (Lutjanus sp.). JPHPI. 2022;25(1):80–87.
Hadiwiyoto S, Darmadji P, Purwasari SR. Comparison of Heat Fumigation and Use of Liquid Smoke in Fish Processing. Agritech. 2000;20(1):14–19.
Sutrisna R, Ekowati CN, Sinaga E. Effect of pH on Antibacterial Production by Lactic Acid Bacteria from the Duck Intestine. Journal of Applied Agricultural Research. 2015;3(1):27.
Lambers H, Piessens S, Bloem A, Pronk H, Finkel P. Natural skin surface pH is on average below 5, which is beneficial for its resident flora. International Journal of Cosmetic Science. 2006;28(5):359-70.
FAO. Tilapia production and trade with a focus on India. World Aquaculture Performance Indicators (WAPI). 2020;5: 1–100.
Afrianto, Eddy and Liviawaty, Evi. Fish Preservation and Processing. Fourth Printig, Kanasius: Yogyakarta; 1989.
Widowati I, Efiyati S, Wahyuningtyas S. Antibacterial Activity Test of Moringa Leaf Extract (Moringa Oleifera) Against Fresh Fish Putrefactive Bacteria (Pseudomonas aeruginosa). Pelita. 2014; 9(1):146–157.
Devi AR. Pickling Tilapia (Oreochromis niloticus) Using Betel Leaves With Different Variations of Soaking Duration. Proceedings of the National Academy of Sciences. 2015;3(1):1–15.
Rialita T, Rahayu WP, Nuraida L, Nurtama B. Antimicrobial Activity of Red Ginger Essential Oil (Zingiber officinale var.officinale Rubrum) and Red Galangal (Alpinia purpurata K. Schum) Against Pathogenic and Food-Destructive Bacteria. Jurnal Agritech. 2015;35(01):43.
Wahyuni DW, Widiyanti NLPM, Ristiati NP. Analysis of Moringa Leaf Extract (Moringa oleifera L.) As a Natural Preservative for Skipjack Fish Against Serum Levels of Glutamic Oxaloacetic Transaminase (SGOT) White Rats (Rattus norvegicus) Male Wistar Strains. Journal of Biology Education Undiksha. 2018;5(1):100–112.
Meigarian KM, Mudianta IW, Martiningsih NW. Phytochemical Screening and Antioxidant Activity Test of Acetone Extract and Moringa Leaves. Journal of Mathematics and Science. 2016;10(1): 1–11.
Kasolo JN, Bimenya GS, Ojok L, Ochieng J, Ogwal-okeng JW. Phytochemicals and uses of Moringa oleifera leave in Ugandan rural communities. Journal of Medicinal Plants Research. 2010;4(9):753–757.
Parnanto N, Utami R, dan Sutanto A. Effect of Antioxidant and Antibacterial Abilities on Putri Malu Leaf Extract (Mimosa pudica) on the Quality of Cob Fish Fillets (Euthynnus affinis). Journal of Food Technology. 2013;2(4):75-82.
Suryono C, Ningrum L, dan Dewi TR. Favorability and Organoleptic Test of 5 packagings and Thousand Islands Products Descriptively. Journal of Tourism. 2018;5(2):95–106.
Trisnawati, Dewi., Karnia R, Sari, Ira N. Deterioration of Snakehead Fish Quality (Chana striata) with Different Fish Lethal Techniques at Room Temperature 28°C. Faculty of Fisheries and Marine Sciences. Riau University. Pekanbaru. 2020;1-12.
Zubaydah WOS, Fia W, Adawia S, Novitasari N, Rahmasari R, Hasanuddin DD. Effervescent Drink Formulation Mix Moringa Leaf Powder (Moringa oleifera). Pharmauho: Journal of Pharmacy, Science, and Health. 2019;4(2):2–5.
Wardani DNK. Effect of Moringa Leaf Ethanol Extract (Moringa oleifera Lam.) Against the Number of Mast Cells in Mice (Mus Musculus) Model of Endometriosis. Journal of Postgraduate Biosciences. 2017;19(3):260.
Badan Standarisasi Nasional. SNI 01-4103.3-2006: Tilapia Fillet (Tilapia SP) Freeze-Part 3: Handling. Jakarta; 2006.
Insani M, Liviawaty E, Rostini I. The Use of Star fruit Leaf Extract against the Shelf Life of Patin Filet Based on Organoleptic Characteristics. Journal of Fisheries and Marine Unpad. 2016;7(2):14–21.
Suwetja IK. Biochemistry of Fishery Products. Media Prima Aksara: Jakarta; 2011.
Soekarto S. Organoleptic Assessment of the Food and Agricultural Products Industry. Bharata Karya Aksara: Jakarta; 1990.
Santhi DGD. Organoleptic and pH (Acidity) Examination as a Quality Requirement for Tuna Fish Safety (Thunnus sp). Scientific Articles. Faculty of Medicine. Udayana University; 2017.
Nai YD, Nai AS, Yusuf N. Kitefish Quality Analysis (Decapterus sp.) Fresh During Storage Using Moringa Leaf Excretion Solution (Moringa oleifera) As A Natural Preservative. Jambura Fish Processing Journal. 2019;1(2):77–90.
Pratama Putra I, Dharmayudha A, Sudimartini L. Identification of Moringa Leaf Ethanol Extract Chemical Compounds (Moringa oleifera L) in Bali. Indonesian Journal of Medicus Veterinus. 2017;5 (5):464-473.
Kurniasih. Properties and Benefits of Moringa Leaves. Pustaka Baru Press: Yogyakarta; 2015.
Venansia NB, Wuri DA, Kallau NH. Effect of Moringa Leaf Extract (Moringa oleifera Lamk) on the Microbiological and Organoleptic Quality of Beef. Journal of Veterinary Studies. 2020;9(2):85–88.
Ibrahim W, Mutia R, Nurhayati N, Nelwida N, Berliana B. Extraction, Compound Separation, and Identification of Active Compounds. Journal of Agripet. 2016;16 (2):76.
Suwandi L, Faisal, Suhendrayatna. Utilization of liquid smoke from pyrolysis of palm shells as a natural preservative for tofu. Journal of Chemical Engineering USU. 2015;4(3):7–11.
Fatimah F, and Muchalal, M. Analysis of the Constituent Components of Coconut Shell Liquid Acid. Gadjah Mada University: Yogyakarta; 1998.
Kalista A, Redjo, A, Rosidah, U. Organoleptic Analysis (Scoring Test) of Tilapia Freshness Level. 2018;7(1): 98–103.
Lee KG, Shibamoto T. Analysis of Volatile Components from Hawaiian Green Cofee Beans (Coffea Arabica L.). Jurnal Flavour Frag. 2002;17(5):349- 351.
Tenri A, Rivai O. Identification of Compounds Contained in Moringa Leaf Extract (Moringa oleifera). Indonesian Journal Fundamental Sciences (IJFS). 2020;6 (2):63–70.
Sumandiarsa IK, Siregar AN, dan Priadi RO. Quality and Calculation of Freezing Cost of Tilapia Fillets (Oreochromis niloticus) using Laboratory Scale Contact plate freezers. Indonesian Journal of Equities. 2017;2(1):79–86.
Boziaris IS. Seafood Processing: Technology, Quality, and Safety. Wiley- Blackwell: USA; 2014.
Pandit IGS, Suryadhi NT, Arka IB, Adiputra N. Effect of Weeding and Storage Temperature on Chemical, Microbiological and Organoleptic Quality of Cob Fish (Auxis Tharzard, Lac). Indonesia Journal of Biomedical Science. 2007;1(3):1–12.
Suwandi R, Mardiono Jacoeb A, Sofia M. Application of Ultrasonic waves as an alternative to maintaining tilapia freshness. Journal of Indonesian Fishery Product Processing. 2015;18(1):50–60.
Jaffrès E, Lalanne V, Macé S, Cornet J, Cardinal M, Sérot T, Dousset X, Joffraud JJ. Sensory Characteristics of Spoilage and Volatile Compounds Associated with Bacteria Isolated from Cooked and Peeled Tropical Shrimps Using SPME-GC-MS Analysis. International Journal of Food Microbiology. 2011;147(3):195–202.
Liviawaty E, Suhara O, Hamdani H. Effect of Temperature and Blanching Duration On Decreased Freshness of Billed Filets During Storage At Low Temperatures. Journal of Aquatic. 2014;5(1):45–54.
Benkeblia N. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). LWT-Food Science and Technology. 2004;37:263–268.
Widiastuti, I.M. Sanitation and quality of freshness of fish consumption in the traditional market in Palu Municipality. Journal of Agroland. 2008;14:77-81.
Asni, Andi, Kasmawati, Ernaningsih, Tajuddin Mustamin. Analysis of Confectionery Caught by Landed at the Beba Fish Landing site in Takalar Regency. Journal of Indonesian Tropical Fisheries. 2022;5(1):40-50.
Ekasari, Desta, Suwetja I Ketut, dan Montolalu, Lita ADY. Quality Test of Skipjack Fish (Katsuwonus pelamis-L) and Fresh Cob Fish (Euthynnus affinis) at TPI Tumumpa During Cold Storage. Journal of Fishery Products Technology Media. 2017;5(2):134-141.
Sumartini, Ratrinia P. Effect of Using Sonneratia sp and Bruguierra sp Leaf Extracts to Reduce the Rate of Deterioration of Quality of Fresh Mackerel (Scomberomorus commerson). National Seminar on Technology, Science and Humanities. 2021;21:78–88.
Lestari, S., Baehaki, A., Rahmatullah, I. Effect of Post Mortem Conditions of Catfish (Pangasius Djambal) with Floundering Death Stored at Different Temperatures on the Quality of Its Fillets. Jurnal Fishtech. 2020;9(1):34-44.
Haard, and Simpson BK. Seafood Enzymes. Marcel Dekker: New York; 2000.
Ilyas S. Fishery product refrigeration technology. Volume II: Fish Freezing Techniques. CV. Parupurna: Jakarta; 1993.
Hussain A, Ahmed T, Kanti S, Mohammad M, Je W, Hamid M, Sharifuzzaman SM, Lyon C, Lee H, Lee E, Hasan T. Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products : A review. Food Control. 2021;129 (5):1–20.
Chandra AB, Abdus SJ, Nur Dina K, Masrifatul, Zainuri. Characteristics of Tilapia (Oreochromis niloticus) and Catfish (Clarias sp.) on Rigor Mortis Phase. Journal of Fisheries and Marine Research. 2020;4(3):375-378.
Eskin NA. Biochemistry of Foods. Academic Press, Inc: San Diego, California; 1990.
Metusalach, Kasmiati, Fahrul, and Jaya, I. Effect of Fishing Techniques, Handling Facilities and Methods On Quality of The Fish. Jurnal IPTEKS PSP. 2014;1(1):40–52.
Quang NH. Guidelines for Handling and Preservation of Fresh Fish for Further Processing in Vietnam. In United Nations Universities Fisheries Programme: Vietnam; 2005.
Irawati Z, Nurcahya C, Handayani D, Sarjoko. The influence of gamma irradiation on the quality of fresh meat. Proceedings of the Food Technology Seminar; 1997.
Pangestika W, Abrian S, Maulid DY, Arumsari K, Putra S, Windiarti FF, Herawati V. Effect of Gamma Irradiation and Length of Cold Storage on the Filet Properties of Jenaha Fish (Lutjanus sp.). JPHPI. 2022;25(1):80–87.
Hadiwiyoto S, Darmadji P, Purwasari SR. Comparison of Heat Fumigation and Use of Liquid Smoke in Fish Processing. Agritech. 2000;20(1):14–19.
Sutrisna R, Ekowati CN, Sinaga E. Effect of pH on Antibacterial Production by Lactic Acid Bacteria from the Duck Intestine. Journal of Applied Agricultural Research. 2015;3(1):27.
Lambers H, Piessens S, Bloem A, Pronk H, Finkel P. Natural skin surface pH is on average below 5, which is beneficial for its resident flora. International Journal of Cosmetic Science. 2006;28(5):359-70.
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