The sensory profile of Lutjanus sp and Cephalopholis sp kept in Atung Parinarium glaberimum Hassk powder, ice and its combination

Abstract Nowadays bioactive compound from plant are used to support pharmacological industry, while in food industry it is encouraged as preservatives, either as antioxidant or antibacterial. Atung plant (Parinarium glaberimum Hassk) is endemic in Mollucas. Fruits of Atung have been used for hundred of years by the local fishermen when they go fishing. Efforts to preserved fresh food especially fish were continually pursue by using natural preserver which contained bioactive compound as anti-bacteria both patogen and spoilage. The purpose of the study was to investigate the effectivenes and to get information on the sensory quality of post-harvested using Lutjanus sp. and Cephalopholis sp. kept in atung, ice and a combination of atung and ice. The fishes were kept in 0.3% atung (W/W). ice (1:1) and a mixture of atung and ice, with shelf-life of freshness of 0, 6, 12, 18, 24 and 30 hours. Sensory quality test was conducted by using descriptive test with scale ranged from 1-9. Quality parameters observed were the appearance consist of eyes, gill, body surface, slime, flesh and stomach; odour; and consistency. Firstly, the results showed that treatment atung and ice is the prime sensory quality was at 18th with scale values of 8.2 and 18th with scale values of 8.2 for Lutjanus sp. and Cephalopholis sp., respectively. Secondly, the results showed that sensory quality of postharvested fresh Lutjanus sp. kept in atung and ice was the best treatment and with longer shelf-life of freshness, i.e 36 hours at 6.1 scale. Application of atungs powder were more practical, efficient and cheaper than ice. As an alternative preservative fresh fish food by the fishermen. It is the best strategic in Mollucas because atung is endemic plant. It’s can be applied to archipelago community in Mollucas with the characteristic of small islands.