Uji Total Plate Count Produk Ikan Bandeng (Chanos chanos) Yang Direndam Ekstrak Daun Jati (Tectona grandis)

Abstract

One of the fish with good nutritional content is milkfish, milkfish (Chanos chanos) has a high consumption power, but the shortage of fishery products is that it is prone to the application of the spoilage process. One of the deterrents from the decay process is the presence of materials containing antimicrobial compounds such as flavonoids, tannins, anthraquinones, and saponins which these compounds are contained in teak leaves (Tectona grandis). The purpose of this study was to determine the effect of teak leaf extract (Tectona grandis) on the total bacterial content of milkfish soaked in teak leaf extract (Tectona grandis). The process of taking teak leaf extract (Tectona grandis) is carried out by the infundation method with the resulting teak leaf extract solution which is then used to soak the milkfish product (Chanos chanos) for 1 hour with the aim of maintaining the freshness of the milkfish. The Total Plate Count test results showed the lowest total value at the concentration of teak leaf extract 100% (F6) with a value of 2.0x106 and the value of the total number of bacteria in the treatment (F2), the concentration of teak leaf extract was 0% and the concentration of teak leaf extract was 0%. amounting to 1.5x107, the results of statistical tests showed a significant effect or difference (p <0.05) between the treatment of milkfish soaked in teak leaves and milkfish that were not soaked in teak leaves (kruskal wallis test p = 0.019).