The Use of atung (Parinarium glaberrimum Hassk) Seed Powder as a Natural Preservative at the Loin Tuna
Erynola Moniharapon

Departement Agricultural Product Technology Faculty of Agriculture Pattimura University Ambon

Abstract

This study was aimed to examine the effect of the use of atung (Parinarium glaberrimum Hassk) seed powder on the quality of tuna loin. For this purpose two treatments of experiment were conducted, namely tuna loin added with atung seed powder (TLA) and tuna loin with no added atung seed powder (TLN) as a control group. Microbiology test and organoleptic test were done at 0, 5, 10, 15, and 20 hours. The results showed that at the 15th hour of storage, the TLA had the TPC of 5.62 x 103 colony increased to 6.92 x 103colony while at the TLN the TPC increased from 6.17 x 103colony to 15.1 x 103colony. During 20 hours of storage there was no difference between the two groups in terms of microbiological parameters such as Salmonella and V. cholera; but for the E. coli a positive value was obtained on the TLN group at 10, 15 and 20 hours of storage, while at the TLA treatment a negative value was found at 20 hours of storage. Organoleptic tesi nclude appearance, odor and texture at the 15th hours of storage, show that the qualityof TLA decreased. Thus it can be concluded that the atung extract was effective in maintaining the quality of loin tuna for 15 hours.

Keywords: atung seed powder, a natural preservatives, microbiological test, organoleptic test, tuna loin

Topic: FOOD SAFETY AND SECURITY