Fernando, Anthony and Nugraha, Tutun and Rahardjo, Pudjo and Asikin, Yonathan (2010) Preservation of Fish using Instant Green Tea Extract and Instant Black Tea Extract. Bachelor thesis, Swiss German University.

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Abstract

Recently, problems with the use of illegal and dangerous preservative agent such as formalin by traditional fishermen had been identified. In this research, instant green tea and black tea extract powder originating from Cammelia sinensis var. Assamica were used as natural preservatives. Both substances are known for their anti-bacterial and anti-oxidative activities due to the presence of various types of polyphenols. The tea extracts were produced using spray dry technique. The two different tea extract powders were tested separately, and in combination, by dipping pieces of fresh Indian mackerel fish (Rastrelliger kanagurta) in the solution containing the extract. The microbial tests were done using the total plate count (TPC) method. Polyphenol cancentration of 6000 ppm that was tested in this research yielded substantial reduction of bacterial colonies of the sample. When the two substances were mixed together, the preservation activities were found to be stronger than if they were used separately. In addition, histamine and total volatile base nitrogen (TVB – N) tests which are regularly used to test freshness of fish also showed substantial improvement in the quality of the fish sample when combination of green tea and black tea were used. The sensory test also showed that the extract was capable of improving the freshness of the fish sample.

Item Type:	Thesis (Bachelor)
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	21 Jan 2021 14:53
Last Modified:	21 Jan 2021 14:53
URI:	http://repository.sgu.ac.id/id/eprint/1019

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