Authors :
Joshuanie Kristine R. Balisi; Cyrl G. Movera; El-jay D. Rodriguez; Junessa Mae R. Sagayap; Nerissa F. Juanites
Volume/Issue :
Volume 9 - 2024, Issue 2 - February
Google Scholar :
http://tinyurl.com/yc5a856k
Scribd :
http://tinyurl.com/yj46ykc2
DOI :
https://doi.org/10.5281/zenodo.10669665
Abstract :
Every household experiences food spoilage or
simply a change of appearance different from the food in
its fresh form, a change in color, a change in texture, an
unpleasant odor, or an undesirable taste, and that adds
up to the amount of food waste, especially from the
community to the whole country.
This research was conducted using garlic (Allium
sativum) as a preservative agent for Nile tilapia
(Oreochromis niloticus) from Laguna de bay, Philippines.
Nile tilapia (Oreochromis niloticus) begins to decay or
deteriorate immediately after capture and cleaning; it
also requires proper handling and preservation to
increase its shelf life and retain its quality.
This study addresses the use of an experimental
research design in which garlic (Allium sativum) was
extracted using the process of maceration or an extraction
procedure that uses a mortar and pestle to pound the
garlic cloves into smaller pieces to obtain its extract
quickly. The product, which is Nile tilapia in garlic
extract, was observed during the preservation period for
three days, and after that, it was subjected
tomicrobiological analysis. Simultaneously, the
researchers also observed the untreated tilapia for
comparison. The product given to the Food Development
Center for microbiological analysis was negative for
Escherichia coli and Salmonella, which are the main
reasons for spoilage of tilapia. In conclusion, this study
shows that based on observation and microbiological
analysis, garlic (Allium sativum) extract was effective as a
preservative agent for Nile tilapia (Oreochromis niloticus)
from Laguna de Bay.
Keywords :
Nile Tilapia, Garlic Extract, Preservative Agent.
Every household experiences food spoilage or
simply a change of appearance different from the food in
its fresh form, a change in color, a change in texture, an
unpleasant odor, or an undesirable taste, and that adds
up to the amount of food waste, especially from the
community to the whole country.
This research was conducted using garlic (Allium
sativum) as a preservative agent for Nile tilapia
(Oreochromis niloticus) from Laguna de bay, Philippines.
Nile tilapia (Oreochromis niloticus) begins to decay or
deteriorate immediately after capture and cleaning; it
also requires proper handling and preservation to
increase its shelf life and retain its quality.
This study addresses the use of an experimental
research design in which garlic (Allium sativum) was
extracted using the process of maceration or an extraction
procedure that uses a mortar and pestle to pound the
garlic cloves into smaller pieces to obtain its extract
quickly. The product, which is Nile tilapia in garlic
extract, was observed during the preservation period for
three days, and after that, it was subjected
tomicrobiological analysis. Simultaneously, the
researchers also observed the untreated tilapia for
comparison. The product given to the Food Development
Center for microbiological analysis was negative for
Escherichia coli and Salmonella, which are the main
reasons for spoilage of tilapia. In conclusion, this study
shows that based on observation and microbiological
analysis, garlic (Allium sativum) extract was effective as a
preservative agent for Nile tilapia (Oreochromis niloticus)
from Laguna de Bay.
Keywords :
Nile Tilapia, Garlic Extract, Preservative Agent.