Pemanfaatan Minyak Daun Cengkeh (Syzygium Aromaticum L.) Untuk Pengawetan Ikan

This study aimed to examine the effect of clove leaf oil on the preservation of skipjack tuna fish. This research was conducted with variations in concentration and duration of storage. Analysis of the number of microbes was determined using the Pour method (pour plate), the organoleptic analysis used a test of the level of preference for color, aroma, texture, and taste. Analysis of protein levels used a Uv-Vis spectrophotometer and analysis of fat content used the Soxletation method. The results showed that clove leaf oil is effectif againts fish preservation both in terms of pH, the number of microba, organoleptic test, protein test, and fat content test. The higher the concentration of clove leaf oil, the greater the ability to preserving tuna fish meat, proved at a concentration of 15?tter than a concentration of 10% and also a concentration of 5%, both in the process of growing for 2 days and also for 4 days.