RIMPANG JAHE (Zingiberis rhizomae roxb) TERHADAP KADAR PROTEIN IKAN KEMBUNG (Rastrelliger kanagurta)

Abstract

Rastrelliger kanagurta fish has a lot of edible protein consumed by human. The high
contents of its protein will develop bacteria growth generating damages. One of natural
preservatives known is  Ginger (Zingiber officinale roxb).  Moreover, ginger also has a good trait of
antibacterial. The aim of this research is to obtain the effects of ginger rhizome (Zingiberis rhizomae
roxb) extract to protein content of Rastrelliger kanagurta fish. The research was conducted at
Chemistry Laboratory of Laboratorium Terpadu Poltekkes Kemenkes Surabaya. Ginger extract
additional of 0%, 3%, and 6% to the fresh of Rastrelliger kanagurta fish within 10, 20, and 30
minutes. Statistic result showed Anova test p 0.074 (>0.05) and Posh Hoc test was 0.000 < 0.01 (
0.01). It was concluded that there was no influence of ginger extract additional in the level content
protein of fresh Rastrelliger kanagurta fish. Therefore, further research of ginger content through
extraction methods is required, to obtain its effectivity towards bacteria causing damages of fish
protein level.  
Keyword : Rastrelliger kanagurta fish, Ginger (Zingiber officinale roxb), protein