Potential various mangrove fruit extract as a bacterial growth resistor in Euthynnus affinis

Abstract

This research study effect of various mangrove fruit submersion as a bacterial growth resistor is in Euthynnus affinis in the process of preserving the fish. The designed used in this research was with theexperimental design using 4 treatments (Avicennia sp., Sonneratia sp., and Bruguierra sp.) mangrove extract with submersion fruit: water (3:1). The parameters being observed included the organoleptic test, total plate count number test, pH test, moisture content and protein content. The result of the study showed that the lowest total bacterial colonies were found in the treatment of Avicennia sp. mangrove’s fruit extract, which was 7,78×103 col/gr. The use of mangrove fruit extract in this study was able to extend the shelfshelf life for fresh fish for one week with refrigerated temperature.

Alternative Media from Mangrove Fruit for the Growth of Shigella dysentery, Escherichia coli, and Salmonella typhi bacteria

“…The amount of carbohydrates, protein, and fat in Mangrove fruit ranges from 10 to 500 mg/g (Budiyanto et al, 2022). The use of Mangrove fruit from the study by Harahap et al (2022) found that Mangroves inhibit bacterial growth. This is contrary to the composition of Mangrove, which contains components that support bacterial growth.…”