Moringa Leaf Extract as a Natural Preservative against the Deterioration of Tilapia Fillet during Room Temperature Storage

This research was conducted to determine the percentage of moringa leaf extract inhibit deterioration quality tilapia fillet as a natural preservative against organoleptic characteristics during room temperature storage. carried out at Processing Fishery Products Laboratory, Aquaculture Laboratory Faculty Fisheries and Marine Sciences, Central Padjadjaran University, Jatinangor. The method used is experimental. Namely, soaked using different concentrations test (scoring test) analyzed by Friedman's non-parametric statistical consisting 4 treatments 20 semi-trained panelists number tests. In contrast, pH testing descriptive method. Tilapia with Moringa soaking treatment consists 0%, 4%, 8%, 12% (v/v) for 30 minutes soaking, then stored (25°C-28°C). Observations occur once every 2 hours, namely 0, 2nd, 4th, 6th, 8th, 10th, 12th, 14th, 16th hours. parameters observed included value fillet's degree acidity (pH). best use 8% appearance an 7.5, aroma 7.7, texture 7.0 6.8 16 hours