Antimicrobial Activity of Kluwek Seed Extract as Natural Preservatives of Tuna Fish Ball

Christine Fransin Mamuaja, Frans Lumoindong


Kluwek seeds contain antimicrobial compounds that can be categorized as preservative agents. The
main objective of this study was to evaluate the effect of the addition of polar extract of kluwek seeds against
microbiological quality and sensory quality and shelf life of tuna fish balls. This study used a factorial
completely randomized design with various extract concentrations and storage duration treatments, each
of which conducted in three replications. The variables measured were total microbial and organoleptic
acceptance. In this study, the fishballs were immersed in 2%, 4%, 6% and 8% b/v extract for 60 minutes,
then stored for three days at room temperature (28-30ºC). The results showed that the the highest inhibitory
activity against microbial growth was exhibited by meatballs immersed in 8% concentration, in which total
microbial load up to the third day storage was 1,32 x 102 CFU/g which was still under INS quality for fish
balls of 1 x 107. Fishballs from 0 day storage was more accepted by panelists compared to fishballs from 1,
2, and 3 days storage in terms of organoleptic acceptability and fishballs were still accepted organoleptically
only until one day storage, while fishballs stored for 2 and 3 days have deteriorated based on visual
observation of the color, odor, taste and texture.


Kluwekum edule Reinw, microbiology, sensory, storability, Yellowfin tuna

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