The Use of Garlic Extract to Carp Fish for Preventing Degradation, Investigation of Organoleptic and Ph Tests during Cold Storage of the Product

Abstract

This research aims to find out how long carp can be left at low temperatures at 5o - 10o C with the addition of the natural preservative garlic based on organoleptic tests and pH tests. Garlic contains allicin which functions to kill gram-positive and negative bacteria. Garlic is also a natural preservative that has antimicrobial properties. Fish were examined on days 0, 3, 7, 9, 10. The concentrations of garlic solution used were 15%, 20%, and 25%. The suitability level of carp is determined based on Indonesian National Standard 2729:2013. The limit for suitability for consumption of fresh fish is 5. Based on research results at a concentration of 15% carp can still be declared fit until the 3rd day because after the 3rd day there begins to be a decline in terms of the organoleptic value of the eyes, flesh, smell and texture. At a concentration of 20% carp can still be declared fit until the 7th day because the organoleptic value of the eyes, flesh, smell and texture begins to decline to unfit levels. And at a concentration of 25% carp can still be declared viable until day 9. The pH obtained on day 3 at concentrations of 15%, 20%, and 25% is 6.1, 5.8, and 5.8 respectively. On day 7, the pH values at concentrations of 15%, 20%, and 25% were 6.1, 6.3, and 6.0, respectively. So the concentration that is still safe when viewed from the pH value limit is a concentration of 25% with a pH value of 6.0.