Evaluation of soursop (Annona muricata linn) leaf extract as a preventative measure against flies contamination in salted fish

¹ Fisheries Product Technology Study Program, Faculty of Agriculture, Sriwijaya University, 30662, Indralaya, South Sumatera Indonesia
² Agribusiness Study Program, Faculty of Agriculture, Sriwijaya University, 30662, Indralaya, South Sumatera Indonesia

^* Corresponding author: rinto@fp.unsri.ac.id

Abstract

This study aimed to determine the effectiveness of soursop (Annona muricata linn) leaf extract as a natural flies repellent for salted fish. The concentrations used in salted fish consist of 0%, 10%, and 20% soursop leaf extract. The results showed that based on data analysis the larvae left the container and died, the 10% concentration of soursop leaf extract effectively caused flies larvae to vacate the observation vessel and significantly reduced their movement. In contrast, a 20% concentration of soursop leaf extract could lead to the death of the larvae. The impact of soursop leaf extract on the number of flies that landed on salted fish during the drying process was significant. The effect was observed by both the concentration of extract and variations in drying time related to temperature and humidity. Specifically, about 10% concentration of soursop leaf extract could reduce the number of flies by 62.1%, while about 20% concentration achieved about 91.4% reduction. The sensory analysis showed that soursop leaf extract treatment did not significantly affect the appearance, taste, texture, and the presence of fungus on salted fish. However, it did have a noticeable effect on the smell and color of fish.