Electronic Theses and Dissertation

Filet ikan nila (Oreochromis niloticus) mudah mengalami kerusakan akibat aktivitas mikroba dan enzim. Penelitian ini bertujuan untuk mengevaluasi pengaruh ekstrak daun waru (Hibiscus tiliaceus) dalam edible coating berbasis kitosan terhadap kualitas dan daya simpan filet ikan nila selama penyimpanan dingin (4°C) selama 15 hari. Konsentrasi ekstrak yang digunakan adalah 0%, 1%, 2%, 3%, dan 4%. Hasil uji fitokimia menunjukkan bahwa ekstrak daun waru mengandung flavonoid, alkaloid, saponin, tanin, polifenol, dan kuinon. Aktivitas antioksidan sangat kuat (IC₅₀ = 6,499 ppm). Ekstrak efektif menghambat pertumbuhan Staphylococcus aureus dan Escherichia coli, namun tidak terhadap Salmonella sp. Edible coating mampu menjaga kadar air, menurunkan susut bobot, menstabilkan pH, dan mempertahankan kualitas organoleptik selama penyimpanan. Uji ALT menunjukkan sebagian besar perlakuan berada dalam batas aman konsumsi. Konsentrasi 3% menunjukkan hasil terbaik dalam menjaga mutu fisik dan mikrobiologis filet ikan nila. Penelitian ini menunjukkan potensi ekstrak daun waru sebagai bahan alami dalam edible coating untuk memperpanjang umur simpan produk perikanan secara efektif dan ramah lingkungan.
Kata kunci : Ikan nila, edible coating, kitosan, daun waru.

Nile tilapia fillets (Oreochromis niloticus) are highly susceptible to spoilage due to microbial and enzymatic activity. This study aimed to evaluate the effect of Hibiscus tiliaceus leaf extract incorporated into chitosan-based edible coatings on the quality and shelf life of tilapia fillets during cold storage (4°C) for 15 days. Extract concentrations tested were 0%, 1%, 2%, 3%, and 4%. Phytochemical analysis revealed that the extract contains flavonoids, alkaloids, saponins, tannins, polyphenols, and quinones. The extract demonstrated strong antioxidant activity (IC₅₀ = 6.499 ppm) and effectively inhibited the growth of Staphylococcus aureus and Escherichia coli, though it was ineffective against Salmonella sp. The edible coating helped maintain moisture content, reduce weight loss, stabilize pH, and preserve organoleptic quality throughout storage. Total Plate Count (TPC) results indicated that most treatments remained within safe consumption limits. The 3% extract concentration provided the most effective protection in maintaining the physical and microbiological quality of the fillets. These findings highlight the potential of Hibiscus tiliaceus leaf extract as a natural additive in edible coatings to extend the shelf life of fish products in a safe and environmentally friendly manner. Key words: Tilapia, edible coating, chitosan, waru leaf.