Efek Penambahan Cuka Aren (Arenga pinnata) pada Ikan Tongkol (Euthynnus affinis) terhadap Jumlah Mikroba dan Waktu Awal Pembusukan

Tuna meat is a food ingredient with high nutrient content, especially protein. This causes tuna cannot be stored for long time, because it easily damaged. To overcome this, you can add natural preservatives using palm vinegar (Arenga pinnata). study aims to analyze the number of microbes and detect initial time decay in (Euthynnus affinis) added The research design used completely randomized (CRD), which consisted 3 treatments repetitions. These were carried out by soaking 225 grams at concentrations 0%, 2.5% 5% 0 time. , 3, 6, 9 hours. Determination this was Total Plate Count (TPC) method. results showed that there microbial contamination tuna, higher concentration vinegar, smaller chance contamination. In spoilage test 6 hours immersion 0% 2.5%, occurred, 5%, did not occur. It concluded use reduce amount Palm inhibit spoilage, slow down tuna.