Aplikasi Infusa Daun Salam (Syzygium polyanthum) Terhadap Mutu Organoleptik Fillet Ikan Patin (Pangasius sp.)

Arlin Wijayanti, Desy Sasri Untari, Suci Hardina Rahmawati, Muhammad Khoirudin

Abstract


Pangasius sp. fillets are highly perishable fishery products that readily undergo quality deterioration during storage due to enzymatic, microbiological, and oxidative activities. The use of natural preservatives, such as Indonesian bay leaf (Syzygium polyanthum), may serve as an alternative approach to maintain fillet quality because this plant contains bioactive compounds with potential antimicrobial and antioxidant properties. This study aimed to analyze the effect of Indonesian bay leaf infusion on the organoleptic quality of Pangasius fillets during chilled storage. The study employed a single-factor Completely Randomized Design with four Indonesian bay leaf infusion concentrations: 0% (P0), 5% (P1), 10% (P2), and 15% (P3) (w/v), with three replications for each treatment. Pangasius fillets were immersed in the infusion for 15 min, drained, and stored at 5±2°C for 7 days. Observations were conducted on days 0, 1, 3, 5, and 7 for color, odor, texture, brightness, and slime using a hedonic test involving 40 untrained panelists. Data were analyzed using analysis of variance, followed by Duncan’s multiple range test at a 95% confidence level. The results showed that Indonesian bay leaf infusion concentration, storage duration, and their interaction significantly affected all organoleptic parameters (p<0.05). The 15% infusion treatment (P3) produced the best organoleptic quality up to day 7 of storage, with scores of 5.25 for color, 5.25 for odor, 4.80 for texture, 5.60 for brightness, and 4.75 for slime. Therefore, a 15% Indonesian bay leaf infusion has potential as a natural preservative for maintaining the organoleptic quality of Pangasius fillets during chilled storage.

Keywords


Bay Leaf Infusion, Catfish Fillet, Cold Storage, Natural Preservative, Organoleptic Quality.

Full Text:

PDF

References


Bilska, A. (2021). Effect of Morus Alba Leaf Extract Dose on Lipid Oxidation, Microbiological Stability, and Sensory Evaluation of Functional Liver Pâtés During Refrigerated Storage. In Plos One, 16(2) https://doi.org/10.1371/journal.pone.0260030

Chamidah, A., & Burhana, G. S. (2022). Aktivitas antimikrobia ekstrak Padina gymnospora terhadap fillet ikan tenggiri (Scomberomorus commerson) pada suhu dingin selama penyimpanan 9 hari. JFMR (Journal of Fisheries and Marine Research), 6(1), 142–151.

Cvitković, D., Lisica, P., Zorić, Z., Repajić, M., Pedišić, S., Dragović‐Uzelac, V., & Balbino, S. (2021). Composition and Antioxidant Properties of Pigments of Mediterranean Herbs and Spices as Affected by Different Extraction Methods. In Foods, 10(10). https://doi.org/10.3390/foods10102477

Grigore‐Gurgu, L., Dumitraşcu, L., & Aprodu, I. (2025). Aromatic Herbs as a Source of Bioactive Compounds: An Overview of Their Antioxidant Capacity, Antimicrobial Activity, and Major Applications. In Molecules, 30(6). https://doi.org/10.3390/molecules30061304

Hu J, Xu Y, Majura JJ, Qiu Y, Ding J, Hatab S, Miao W, G. Y. (2021). Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel (Pneumatophorus japonicus) Fillet During Cold Storage. Foodborne Pathog Dis, 18(7), 455–461. https://doi.org/doi: 10.1089/fpd.2021.0007.

Husain and Musa. (2021). Larutan daun salam (Syzygium polyanthum) sebagai pengawet alami pada ikan selar kuning (Selaroides leptolepis). Jambura Fish Processing Journal, 3(1). https://doi.org/https://doi.org/10.37905/jfpj.v3i1.7070.

Indera, N. I. M., Iberahim, N. I., Lutpi, N. A., Dahalan, F. A., & Hamdzah, M. (2023). Enzymatic Hydrolysis Extraction and Quality Assessment of Fish Oil From Patin Catfish (Pangasius hypophthalmus). In Environmental Quality Management. https://doi.org/10.1002/tqem.21994

Julizan et al. (2023). Potential of Syzygium polyanthum as Natural Food Preservative: A Review. Foods, 12(12), 2275.

Kawareng, A. T., Khuzaimah, U., Faisal, M., Wirawanti, I. W., Tyas, L. E., Rozi, F., Siddiq, M. N. A. A., Majiding, C. M., Aryatika, K., Pijaryani, I., & Anshori, J. (2023). Analisis Kandungan Gizi Mikro Biskuit Crackers Berbahan Dasar Ikan Patin (Pangasius Sp.) dan Daun Kelor (Moringa oleifera). In Journal of Food and Culinary. https://doi.org/10.12928/jfc.v6i1.8013

Kumar, G. P., Xavier, K. A. M., Nayak, B. B., Kumar, S., Gudipati, V., Benerjee, K., Priyadarshini, M. B., & Balange, A. K. (2022). Quality Evaluation of Vacuum‐pack Ready‐to‐eat Hot Smoked Pangasius Fillets During Refrigerated Storage. In Journal of Food Processing and Preservation, 46 https://doi.org/10.1111/jfpp.16636

Kusumaningrum, A., Widyaningrum, P., & Mubarok, I. (2013). Penurunan Total Bakteri Dging Dengan Perlakuan Perendaman Infusa Daun Salam (Syzygium poliyantum). Jurnal MIPA, 36(1), 14–19.

Pangestika, W., Abrian, S., Maulid, D. Y., Arumsari, K., Putra, S., Windiarti, F. F., & Herawati, V. (2022). Pengaruh iradiasi gamma dan penyimpanan dingin terhadap kandungan proksimat, pH, dan ALT filet ikan jenaha. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 80–87. https://doi.org/https://doi.org/10.17844/jphpi.v25i1.38521

Ramli, S., Lau, K. Y., & Rukayadi, Y. (2018). Antibacterial and Sporicidal Activities of Syzygium Polyanthum L. Extract Against Bacillus cereus Isolated From Rice. In Sains Malaysiana, 47(10) https://doi.org/10.17576/jsm-2018-4710-06

Rohaeti et al. (2021). FTIR-based fingerprinting and chemometrics for rapid investigation of antioxidant activity from Syzygium polyanthum extracts. Indonesian Journal of Chemistry, 1(21), 128–136.

Sorongan, C. D., Palenewen, J. V., Onibala, H., Dien, H. A., Pandey, E., & Mentang, F. (2022). Microbiological and organoleptic quality of yellowfin tuna (Thunnus albacares) fillet during cold storage. Jurnal Perikanan Dan Kelautan Tropis, 11(2), 14–23. https://doi.org/https://doi.org/10.35800/jpkt.12.1.2021.42573

Taliadourou, D., Papadopoulos, V., Domvridou, E., Savvaidis, I. N., & Kontominas, M. G. (2003). Microbiological, Chemical and Sensory Changes of Whole and Filleted Mediterranean Aquacultured Sea Bass (Dicentrarchus labrax) Stored in Ice. In Journal of the Science of Food and Agriculture., 83. 1373-1379. https://doi.org/10.1002/jsfa.1553

Tavares, J., Martins, A. P., Fidalgo, L. G., Lima, V., Amaral, R. A., Pinto, C. A., Silva, A. M., & Saraiva, J. A. (2021). Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. In Foods, 10(4.) https://doi.org/10.3390/foods10040780

Yang, H., Yang, W., Zhang, Y., Khoder, R. M., Xiong, S., & An, Y. (2025). Analysis of Key Aroma Compound Changes in Grass Carp Fillets During Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value. In Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.4c12674

Yong, H., Hu, H., Yun, D., Jin, C., & Liu, J. (2022). Horseradish Peroxidase Catalyzed Grafting of Chitosan Oligosaccharide With Different Flavonols: Structures, Antioxidant Activity and Edible Coating Application. In Journal of the Science of Food and Agriculture, 102. https://doi.org/10.1002/jsfa.11790

Yu, S.-J., Hu, S., Zhu, Y., Zhou, S., Dong, S., & Zhou, T. (2023). Pickering Emulsions Stabilized by Soybean Protein Isolate/Chitosan Hydrochloride Complex and Their Applications in Essential Oil Delivery. In International Journal of Biological Macromolecules, 250. https://doi.org/10.1016/j.ijbiomac.2023.126146




DOI: https://doi.org/10.37905/jfpj.v8i2.39313

Refbacks

  • There are currently no refbacks.


Copyright (c) 2026 Arlin Wijayanti, Desy Sasri Untari, Suci Hardina Rahmawati, Muhammad Khoirudin

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.