STUDY LONGER TIME PRESERVATIVE DRY PANGASIUS (Pangasianodon hypohthalmus) BY QUERCETIN AND CHILI ESSENTIAL OIL

Abstract

The study was carried out to evaluate the use of quercetin, and chili essential oil to the ability to limit changes in microorganisms, mold, and quality during dry storage of pangasius. Surveying the amount of quercetin used 0 - 1.2% compared to the weight of fish, affecting the peroxide index, and sensory perception of the product after 30 days of storage, the best quercetin use results were as follows: 0.6%. A survey using a combination of quercetin 0.6 % with chili essential oil 0 - 0.8% compared to fish weight affects the NH3 content, total microorganisms, mold, and product sensory after 30 days of storage. The result of marinating quercetin 0.6%, and chili essential oil 0.4% is the best, product quality criteria are as follows: NH3 content 36.46 ± 0.74 (mg/100 g), microorganisms 2,1×102 (cfu/g), mold 1.7×101 (BT/g), good organoleptic quality.