Asia Pacific Journal of Sustainable Agriculture, Food and Energy
Vol 1, No 1 (2013)

Characteristic of Pangium Edule Reinw as food preservative from different geographical sites

Kasim, Anwar (Universitas Andalas )
David, Wahyudi (Universitas Bakrie )

Article Info

Publish Date
24 Oct 2013


The objective of this study is to evaluate effectiveness of Picung (Pangium Edule Reinw) from two geographical sites (P1: Picung from Batusangkar; P2: Picung from Bogor) in preserving Mackerel (Rastrellinger sp) which is bought fresh from fishermen. Analysis conducted on fish include: moisture content, pH, crude protein and anti-microbial properties in traditional fish recipe. The traditional recipe is Pado fish which consists of dried picung pulp, coconut and other spices. Mean were compared using student t-test and the level of significant different was determined at p < 0.05. The t-test uses 2-sample assuming equal variance analysis. The result shows that there is no significant different in moisture content, pH and crude protein between P1 and P2 (p>0.05). Cyanide level of both picung after submerged in water for 1 day is 17.5 mg/kg and 30.1 mg/kg. Further, according to SNI: 01-7152-2006 the level of cyanide acid after applies in traditional recipe is 1 mg/kg. Salmonella sp were detected negative during 72h storage. Cyanide acid was not significantly different between two samples (p>0.05). There is no significant different in effectiveness in preserving the food between (P1) and (P2). Total microbes ranged between 2.2 x104 - 7.0 x104 for 24h storage it is confirmed with SNI 01-2729.1-2006 total maximum microbe is 5.5 x 105 colony/gr. It may be some influence of traditional recipe prolong the preservation time.     Keywords— Pangium Edule Reinw, food preservative, geographical sites. 

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Agriculture, Biological Sciences & Forestry Energy


Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE), publish two times a year, publish papers in English reporting the results of original research in the following areas: Sustainable Agriculture, Food Technology and Sustainable Nutrition, Community Development and Scientific ...