Abstract:
The research was conducted at the Laboratory of Fish Processing Technology, Laboratory of Food Chemistry and Laboratory of Food Microbiology, Faculty of Fisheries and Marine Science University of Riau in June 2012. Tilapia weighing 300-400 gram each were taken from a fish market in Pekanbaru. The fish was eviscerated washed and added with guava leaf extract : 15%, 20%, and 25% of the fish weight and stored at room temperature. Sensory analysis Total plate count (TPC), Total volatile base (TVB) and pH value was made every 0, 3, 6, 9, 12, 15 hours. The result indicated that into fish treated with 25% guava leaf extract was the superior product. TPC, TVB, and pH value of the product was, 25 mg%N, 7, 5x105 sel/gram respectively.
