Abstract

Mackerel (Rastrelliger sp.) is one of the marine fish favored by the people of Indonesia because the price is affordable for all levels of society. The problem that often occurs in fresh fish products is that they are easy to experience damage and deterioration in quality. This study was conducted to determine the rate of deterioration in the quality of mackerel when stored at low temperatures and determine the concentration of giving the best lemon juice as a natural preservative. Samples were given the treatment of adding lemon juice as much as 0%; 5%; 10%; 15% and stored at low temperatures (around -4°C to -6°C) for 7 days. The fifth day (120 hours) of storage, the entire sample has decayed and emits a pungent odor. Based on the results of organoleptic tests, lemon juice has no effect on the physical resistance of fish. The final pH level of fish at 5%; 10%; 15% treatment after 7 days showed fish tended to be more acidic than fish with control treatment (0%).