Asian Journal of Food Research and Nutrition

This research aims to find out how long carp can be left at low temperatures at 5^o - 10^o C with the addition of the natural preservative garlic based on organoleptic tests and pH tests. Garlic contains allicin which functions to kill gram-positive and negative bacteria. Garlic is also a natural preservative that has antimicrobial properties. Fish were examined on days 0, 3, 7, 9, 10. The concentrations of garlic solution used were 15%, 20%, and 25%. The suitability level of carp is determined based on Indonesian National Standard 2729:2013. The limit for suitability for consumption of fresh fish is 5. Based on research results at a concentration of 15% carp can still be declared fit until the 3rd day because after the 3rd day there begins to be a decline in terms of the organoleptic value of the eyes, flesh, smell and texture. At a concentration of 20% carp can still be declared fit until the 7th day because the organoleptic value of the eyes, flesh, smell and texture begins to decline to unfit levels. And at a concentration of 25% carp can still be declared viable until day 9. The pH obtained on day 3 at concentrations of 15%, 20%, and 25% is 6.1, 5.8, and 5.8 respectively. On day 7, the pH values at concentrations of 15%, 20%, and 25% were 6.1, 6.3, and 6.0, respectively. So the concentration that is still safe when viewed from the pH value limit is a concentration of 25% with a pH value of 6.0.