Abstract

background: Health development towards healthy Indonesia 2010 are improving welfare, willingness and ability to live healthy for everyone to realize an optimal level of community health. Increasing the level of public health can be done through the handling of nutrition and protein in the community. This can be seen from the type or method of preserving food. Preservation through natural ingredients has relatively few side effects, one of which is the use of garlic for preservation. This study aims to determine the impact of Garlic (Allium sativum) on the Durability of Skipjack Fish Meat (Katsuwonus pelamis). Methods: This study included a type of research true experimental with post-test only group design. The sample in the study was the meat of skipjack tuna which had been cleaned, then separated with the bone then divided with 100 grams of weighed bone. Then added garlic which has been mashed then considered 1 gram, 2 grams, 3 grams, 4 grams, and 5 grams as a durability test for skipjack fish meat. Results: The addition of garlic (allium sativum) to the durability of skipjack fish obtained data on signs of physical damage to skipjack fish that did not use garlic after 1 x 12 hours with the average number of germs was 3.1x107. Whereas in skipjack tuna using garlic at a storage time of 2 x 24 hours with a concentration of 1 gr / 100 g, the average is 3.1x107, 2 gr / 100 g on average 2.7x107, 3 gr / 100 g the average is 0.5x107, 4 gr / 100 gr on average 0.8x107, and 5 gr / 100 gr on average 1.2x107. Conclusion: there are differences in the number of germs on skipjack fish at each different concentration. However, the results of the study have not found the best concentration for use in preserving skipjack tuna meat. So it is recommended that another study is conducted regarding the amount of garlic concentration used for research