Effectiveness of Mulberry Fruit Infusa (Morus Alba L.) as a Natural Preservative for Carp (Cyprinus carpio)

I.  Srinati; Y.A.  Septiati; F.A.  Ayuningtias; S.  Aripin

doi:10.18502/jfqhc.12.4.20408

I. Srinati Integrated Laboratory Center, Bandung Health Polytechnic, Ministry of Health, Republic of Indonesia.
Y.A. Septiati Department of Environmental Health, Bandung Health Polytechnic, Ministry of Health, Republic of Indonesia.
F.A. Ayuningtias Integrated Laboratory Center, Bandung Health Polytechnic, Ministry of Health, Republic of Indonesia.
S. Aripin Department of Environmental Health, Bandung Health Polytechnic, Ministry of Health, Republic of Indonesia.

DOI: https://doi.org/10.18502/jfqhc.12.4.20408

Keywords: Fishes, Food Preservation, Mulberry, Carp

Abstract

Background: Natural preservatives have been increasingly explored to replace synthetic ones due to their potential health risks. Red mulberry (Morus alba L.), rich in phenolic and antimicrobial compounds, served as an effective preservative for freshwater fish. Carp (Cyprinus carpio) is widely consumed in Indonesia and highly perishable under room temperature conditions.

Methods: This study was conducted in July 2024 using a completely randomized design. A total of 24 carp samples were divided into four treatment groups (0%, 15%, 25%, and 35% mulberry extract) with six replicates each and stored for 12, 24, and 36 h at room temperature. The mulberry extract was prepared using an infusion method with aquadest in a 1:1 ratio. The quality of carp was evaluated through organoleptic testing with 9-point hedonic scale, Total Volatile Base Nitrogen (TVB-N), protein level with Biuret method, pH test, and total microbial count using the Total Plate Count (TPC) method. The Kolmogorov–Smirnov test was applied due to the non-normal distribution of the data (p<0.005), and further analysis was conducted using a post-hoc test in IBM SPSS version 26.

Results: The 15% extract concentration was the most effective in preserving the quality of carp across all parameters. After 36 h of storage, the pH remained stable at 6.62, the total bacterial count was 2.3×10⁵ Colony Forming Unit (CFU)/g, and the organoleptic score was maintained at 5. Total Volatile Base Nitrogen (TVB-N) values ranged from 6.72 to 17.93 mg N/100 g, and protein content remained between 15.5% and 17.8%, all within acceptable limits. Microbial growth and pH fluctuations were also better controlled compared to the other treatment groups.

Conclusion: Statistical results confirmed that immersion of carp in 15% red mulberry fruit extract effectively preserved freshness, nutritional quality, and microbiological safety of the fish during 36 h of room temperature storage.