The Effectiveness of the Composition of Banana Peel Vinegar and NaCl as Fish Preservative
Keywords:Fresh Fish, Banana Peel Vinegar, NaCl
Fish is a food that is in great demand by many people. Fish are also easily damaged. Therefore, some fishermen use formalin as a preservative for their caught fish. However, the use of formalin in food is prohibited and is considered dangerous because it can cause health problems. Hence, the use of natural preservatives is an alternative. The combination of banana peel vinegar and NaCl salt used banana peel vinegar can inhibit the growth of microbes in the fish body. Furthermore, if it is combined with the addition of NaCl, it can reduce the water content in the fish body so that microbes cannot grow and reproduce. The purpose of this study was to obtain an effective concentration of preservatives from the combination of banana peel vinegar and NaCl. This type of research is experimental with 4 treatments 9:1, 7:1, 4:1, and 3:1. Each treatment was repeated 6 times. 24 samples of fish that have been treated are left for 12 hours at room temperature which represents the time fishermen catch fish until they come to shore. The results of this study showed that the durability of fresh fish in 4:1 treatment got a value of 6.95, categorized as fresh fish. It means that the combination of banana peel vinegar and NaCl salt at a concentration of 4:1 is effectively used as a fish preservative. The results of the oneway ANOVA test showed that there was an effect of the combination of banana peel vinegar and NaCl salt on the freshness of the fish.
How to Cite
Copyright (c) 2022 Rifqi Athawirya
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlikel 4.0 International (CC BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).