Effects of Combined Matoa and Betel Leaf Extracts as a Natural Preservative on the Quality of Tilapia (Oreochromis niloticus)
DOI:
https://doi.org/10.30736/grouper.v17i2.447Keywords:
Betel Leaves, Matoa Leaves, Natural Preservative, Plant Extracts, TilapiaAbstract
The use of chemical preservatives, such as formalin, in food products poses significant health risks. Fresh tilapia (Oreochromis niloticus), with a moisture content of 70–80%, is particularly prone to spoilage, underscoring the need for safer, natural preservation methods. This study assessed the quality of tilapia preserved using a combination of matoa (Pometia pinnata) and betel leaf (Piper betle) extracts. A Completely Randomized Design (CRD) was implemented, featuring five extract treatments (P1–P5), a negative control (K−), and a positive control (K+), each with three replications. Fish samples were immersed in the designated treatment solutions and stored at room temperature for 24 hours, with evaluations conducted at 0, 6, 12, 18, and 24 hours. Parameters measured included organoleptic quality (eyes, gills, mucus, odor, and texture), pH, nitrite, and ammonia levels. Although overall fish quality declined over time, several treatments preserved freshness for up to 18 hours. Compared with K−, the extract-treated groups showed a slower decline in fish quality, while K+ exhibited the greatest stability. Among the extract-treated groups, P3 showed the most favorable overall descriptive performance. These results suggest that combined matoa and betel leaf extracts are effective natural preservatives for extending the shelf life of tilapia during storage
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