Evaluation of the Potential of Picung Seed Meat (Pangium edule, Reinw) as a Natural Preservative in Fresh Flying Fish (Decapterus macrosoma) Evi Fitriyani (c), Fahrul (b), Elmi Nurhaidah Zainuddin (a*)
a) Fisheries Department, Marine Science and Fisheries Faculty, Hasanuddin University.
Jl. Perintis Kemerdekaan Km. 10, Tamalanrea, Makassar 90245.
*elmi18id[at]gmail.com
b) Fishery Product Technology, Fisheries Department,
Marine Science and Fisheries Faculty, Hasanuddin University
c) Fishery Product Technology, Department of Marine Science and Fisheries,
Pontianak State Polytechnic
Jl. Ahmad Yani, Pontianak 78124
Abstract
Flying fish (Decapterus macrosoma) is one of Indonesia^s fisheries export commodities. In maintaining the freshness quality of flying fish until consumed, fishermen generally use synthetic preservatives such as formalin and borax which have an impact on the loss of food safety for human consumption. One of the natural preservatives which are safe to use is picung seed meat (Pangium edule Reinw). This study aims not only to see the effectiveness of picung seed meat on the freshness of flying fish but also to see the antibacterial activity of picung seed against pathogens in foods. The results showed that the treatment of picung seed meat had a significant effect on chemical and microbiological parameters on days 2, -4, and -6. The interaction of picung seed meat with salt had a significant effect on chemical and organoleptic parameters on days 2 and 4, and on microbiology during storage. The results of the antibacterial activity test using the agar diffusion method showed that the highest inhibition zone was found in the aqueous extract against Staphylococcus aureus (14.6 mm), while against Salmonella and Escherichia coli, methanol extract was dominant (9.9 mm and 10.1 mm). From these results, it can be concluded that picung seed meat can be used as a natural preservative to maintain the quality of the freshness of flying fish.
