Astrid Indriana Hapsari

The small size of anchovy (Stolephorus spp) makes the fish easily torn and highly susceptible to quality deterioration, particularly when stored in fresh conditions. Moringa leaves (terrestrial product) and seaweed (marine product) were selected as immersion materials due to their natural bioactive compounds, such as antioxidants and antimicrobials, and to compare the most effective extract in maintaining fish freshness. The study aimed to analyze the effect of immersion duration and the effectiveness of the extracts. Immersion was conducted at room temperature for 4, 6, and 8 hours to determine the most effective duration in preserving fish quality. A concentration of 100% was applied to maximize the utilization of bioactive compounds. The experimental methodology compared anchovy samples treated with moringa leaf and seaweed extracts against untreated control samples, using a randomized block design (RBD) to minimize bias, with three replications to ensure reliability and statistical validity. Organoleptic evaluation indicated that the most effective immersion extracts were seaweed and moringa leaf extracts, with sensory scores of 8, characterized by clear eyes, red gills, transparent mucus, reddish flesh, fresh odor, and firm-elastic texture. The total microbial counts were 5.2 log CFU/g for seaweed extract and 5.32 log CFU/g for moringa leaf extract.