Pengaruh Konsentrasi Ekstrak Sargassum Sp. dan Teknik Penanganan Berbeda terhadap Oksidasi Lemak Ikan Kembung (Rastrelliger Sp.) dari Tempat Pelelangan Ikan Belawan

Abstract

Mackerel (Rastrelliger sp.) is one of the aquatic products that easily experience quality deterioration. The handling of mackerel after the fishing process needs to be considered so that the quality of mackerel is maintained. Mackerel that is put into a box filled with ice aims to maintain the freshness of the mackerel from oxidation. However, the quality of mackerel still experienced a decrease in quality even though it had been stored in a box filled with ice. Sargassum sp. extract. is one of the natural ingredients that can inhibit the decrease in the quality of mackerel. The process of storing mackerel that has been soaked in Sargassum sp. extract. carried out at room temperature (20-25oC), and observed for 9 days. This study aims to determine the secondary metabolite compounds in Sargassum sp. with phytochemical screening tests, and to determine the effect of extracts of Sargassum sp. in maintaining the physical and chemical quality of mackerel. From the results of the phytochemical screening test, it is known that the extract of Sargassum sp. contains alkaloids, steroids and triterpenoids, saponins, and tannins. The results showed that the extract of Sargassum sp. did not significantly affect the physical quality of mackerel at room temperature.