Authors : Joshuanie Kristine R. Balisi; Cyrl G. Movera; El-jay D. Rodriguez; Junessa Mae R. Sagayap; Nerissa F. Juanites

Volume/Issue : Volume 9 - 2024, Issue 2 - February

Google Scholar : http://tinyurl.com/yc5a856k

Scribd : http://tinyurl.com/yj46ykc2

DOI : https://doi.org/10.5281/zenodo.10669665

Abstract : Every household experiences food spoilage or simply a change of appearance different from the food in its fresh form, a change in color, a change in texture, an unpleasant odor, or an undesirable taste, and that adds up to the amount of food waste, especially from the community to the whole country. This research was conducted using garlic (Allium sativum) as a preservative agent for Nile tilapia (Oreochromis niloticus) from Laguna de bay, Philippines. Nile tilapia (Oreochromis niloticus) begins to decay or deteriorate immediately after capture and cleaning; it also requires proper handling and preservation to increase its shelf life and retain its quality. This study addresses the use of an experimental research design in which garlic (Allium sativum) was extracted using the process of maceration or an extraction procedure that uses a mortar and pestle to pound the garlic cloves into smaller pieces to obtain its extract quickly. The product, which is Nile tilapia in garlic extract, was observed during the preservation period for three days, and after that, it was subjected tomicrobiological analysis. Simultaneously, the researchers also observed the untreated tilapia for comparison. The product given to the Food Development Center for microbiological analysis was negative for Escherichia coli and Salmonella, which are the main reasons for spoilage of tilapia. In conclusion, this study shows that based on observation and microbiological analysis, garlic (Allium sativum) extract was effective as a preservative agent for Nile tilapia (Oreochromis niloticus) from Laguna de Bay.

Keywords : Nile Tilapia, Garlic Extract, Preservative Agent.