Abstract:
The research was conducted at the Laboratory of Fish Processing Technology, Food Chemistry and
Food Microbiology, Faculty of Fisheries and Marine Science University of Riau in June 2012. The research
was intended to evaluate the effect of rosella extract on storage life of catfish fillet stored at room
temperature. Catfish weighing 500-600 gram each were taken from a fish market in Pekanbaru. The fish
were filleted, washed and added with rosella extract 0% (control), 5%, 10% and 15% of the fish weight and
stored at room temperature. Sensory analysis, Total Plate Count (TPC), Total Volatile Base (TVB) and pH
value were made every 0, 3, 6, 9, 12 and 15 hours. The result indicated that the catfish fillet treated with
10% rosella extract was superior product, having shelf life of 12 hours. TPC, TVB and pH value of the
product at spoilage was, 5x105 colonies/gram, 30 mgN/100g and 6,5-7,5 respectively.
