PROPOSAL BUGEMM

THE UTILIZATION OF GARLIC AS PRESERVATIVES ON MILKFISH"

Claudia Clarasinta
XII PSIA 4
1. Background
Indonesia is a country rich in various types of food, there are staple foods, side dishes,
fruits, vegetables and a variety of other complementary foods. Means of obtaining food
usually taken from the wild or through the processing plant.
The process of nutrition in Indonesia is done by setting 4 sehat 5 sempurna food, which
consists of staple foods such as rice, side dishes, vegetables, fruits plus milk as a supplement.
One example of the dishes is fish. The fish has a high nutrient needed by our body.
Fish are generally consumed caused contain of high protein. Milkfish is one type of fish
that have high levels of protein and rich of nutrient. Milkfish is more susceptible to decay
than other fish because it has composition of loose tissue, the water content is high enough
and has complete nutrition, so the microbe can easier use it for the media of growth. Because
of that, we need a solution specifically to make the Milkfish not easy decay.
One of the most simple and commonly used to extend the potential of Milkfish
preservation is adding ice cubes to lower the body temperature of the fish, because of the
lower temperature can inhibit the growth and proliferation of bacterial decomposition so the
freshness of the fish can be maintained.
Application of ice cubes work well when the temperature factors supportive environment,
if the ambient temperature is higher (heat), the ice will melt more quickly or it function as
inhibitors of bacterial growth can not work optimally, especially considering Indonesia is a
region with a tropical climate have temperatures that usually tends to be high (hot).
Consequently, we need another preservation method that can remain Milkfish to consume
and not quickly decay. In this study the authors will added garlic in Milkfish. Garlic has been
used as a flavor just thought to inhibit the growth of bacteria.

2. Problem Formulation
Based on the above background, the formulation of the problem in this study are as
follows.
1)

Is the content of garlic can be use as preservative on Milkfish?

2)

How to preserve Milkfish using garlic?

3)

What is the most effective ways to preserve the freshness of Milkfish, use garlic, salt
or lime?

Objective of The Study

Based on the above problem, the goal of this research is as follows.

1) To determine the content of garlic to preserve Milkfish.

2) To find out how to keep the freshness of Milkfish using garlic.
3) To determine the most effective ways to preserve the freshness of Milkfish.
2

Significance of The Study

The benefits of this research are.

1)

Community
From this study, people can know what the content of garlic which useful to preserve
Milkfish and what is the most effective way to preserve Milkfish. So, they can apply it
everyday in their life.
2) School
This study can be used as a literature in the library and teaching materials for teachers.
Students can also gain new knowledge from this study that garlic can be used to maintain the
freshness of Milkfish. So, they can apply it at home and tell others about it.

3 Literature Review
a) Preservative
A preservative is a naturally occurring or synthetically produced substance that is added
to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent
decomposition by microbial growth or by undesirable chemical changes. Preservatives can be
divided into two types, depending on their origin. Class I preservatives refers to those
preservatives which are naturally occurring, everyday substances. Examples include salt,
honey and wood smoke. Class II preservatives refer to preservatives which are synthetically
manufactured.
Food preservation usually involves preventing the growth of bacteria, fungi (such as
yeasts), and other micro-organisms (although some methods work by introducing benign
bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity.
Food preservation can also include processes that inhibit visual deterioration, such as the
enzymatic browning reaction in apples after they are cut, which can occur during food
preparation.
Many processes designed to preserve food will involve a number of food preservation
methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the
fruits moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth)
and sealing within an airtight jar (to prevent recontamination). There are many traditional
methods of preserving food that limit the energy inputs and reduce carbon footprint.
Maintaining or creating nutritional value, texture and flavour is an important aspect of
food preservation, although, historically, some methods drastically altered the character of the
food being preserved. In many cases these changes have come to be seen as desirable
qualities cheese, yoghurt and pickled onions being common examples.

b) Milkfish
Milkfish

Scientific classification
Kingdom: Animalia
Phylum:
Chordata
Subphylum: Vertebrata
Order:
Gonorynchiformes
Family:
Chanidae
Chanos
Genus:
Lacpde, 1803

Species:

C. chanos
Binomial name
Chanos chanos
(Forsskl, 1775)

The Milkfish (Chanos chanos) is the sole living species in the family Chanidae. Milkfish
have a generally symmetrical and streamlined appearance, with a sizable forked caudal fin.
They can grow to 1.70 m (5 ft 7 in) but are most often about 1 metre (39 in) in length. They
have no teeth and generally feed on algae and invertebrates.

They occur in the Indian Ocean and across the Pacific Ocean, tending to school around
coasts and islands with reefs. The young fry live at sea for two to three weeks and then
migrate to mangrove swamps, estuaries, and sometimes lakes and return to sea to mature
sexually and reproduce.
Nutrition in milkfish , Nutrition and Calorie Water content ( grams per 100g ) 70.85 .
a. Calorie content of Food ( kcals per 100g/3.5oz ) 148
The protein content ( grams per 100g ) 20.53
Fat content ( lipids ) ( grams per 100g ) 6.73
Ash content ( grams per 100g ) 1.14
Carbohydrate content ( grams per 100g ) 0
Dietary Fiber content ( grams per 100g ) 0
Sugar content ( grams per 100g ) N / A
b . Mineral Nutrients in Milk Fish
Calcium ( Ca ) content ( mg per 100g ) 51
Iron ( Fe ) ( mg per 100g ) 0.32
Magnesium ( Mg ) content ( mg per 100g ) 30
Phosphorus ( P ) content ( mg per 100g ) 162
Potassium ( K ) content ( mg per 100g ) 292
Sodium ( Na ) content ( mg per 100g ) 72
Zinc ( Zn ) ( mg per 100g ) 0.82
Copper ( Cu ) levels ( mg per 100g ) 0,034
Manganese ( Mn ) ( mg per 100g ) 0.02
Selenium ( Se ) content ( per 100g ) 12.6
c . Vitamins Nutrition in milkfish
Vitamin C ( Ascorbic Acid ) levels ( mg per 100g ) 0
Content of thiamin ( vitamin B - 1 ) ( mg per 100g ) 0,013
content Riboflavin ( vitamin B - 2 ) ( mg per 100g ) 0,054
Content Niacin ( vitamin B - 3 ) ( mg per 100g ) 6.44
Pantothenic acid content ( vitamin B - 5 ) ( mg per 100g ) 0.75
Vitamin B - 6 content ( mg per 100g ) 0.423
Folate content ( mg per 100g ) 16
Folic acid content ( mg per 100g ) 0
Food Folate content ( mg per 100g ) 16
Folate content ( DFE per 100g ) 16
Vitamin B - 12 content ( mg per 100g ) 3.4
Vitamin A content ( mg per 100g ) 100
Vitamin A content ( Int. Units , IU , per 100g ) 30
Retinol content ( mg per 100g ) 30
Vitamin E ( alpha - tocopherol ) content ( mg per 100g ) N / A
(source of nutrition : http://www.calorie-counter.net)

c) Garlic

Garlic

Allium sativum, known as garlic,

from William Woodville, Medical
Botany, 1793.

Scientific classification
Kingdom: Plantae
Clade:
Angiosperms
Clade:
Monocots
Order:
Asparagales
Family:
Amaryllidaceae
Subfamily: Allioideae
Genus:
Allium
Species:
A. sativum
Binomial name
Allium sativum
Garlic is widely used around the world for its pungent flavor as a seasoning or
condiment. The garlic plant's bulb is the most commonly used part of the plant. With the
exception of the single clove types, garlic bulbs are normally divided into numerous fleshy
sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for
medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and
sweetens considerably with cooking.
Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the
head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most

often consumed while immature and still tender. Immature garlic is sometimes pulled, rather
like a scallion, and sold as "green garlic". When green garlic is allowed to grow past the
"scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like
a boiling onion, but not separated into cloves like a mature bulb. Additionally, the immature
flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses
similar to asparagus in stir-fries.
Medicinal use and health benefits
Garlic, raw
Nutritional value per 100 g (3.5 oz)
Energy
623 kJ (149 kcal)
Carbohydrates
33.06 g
- Sugars
1g
- Dietary fiber
2.1 g
Fat
0.5 g
Protein
6.36 g
Thiamine (vit. B1)
0.2 mg (17%)
Riboflavin (vit. B2)
0.11 mg (9%)
Niacin (vit. B3)
0.7 mg (5%)
Pantothenic acid (B5)
0.596 mg (12%)
Vitamin B6
1.235 mg (95%)
Folate (vit. B9)
3 g (1%)
Vitamin C
31.2 mg (38%)
Calcium
181 mg (18%)
Iron
1.7 mg (13%)
Magnesium
25 mg (7%)
Manganese
1.672 mg (80%)
Phosphorus
153 mg (22%)
Potassium
401 mg (9%)
Sodium
17 mg (1%)
Zinc
1.16 mg (12%)
Selenium
14.2 g
Link to USDA Database entry
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

d) Salt
Salt is a mineral substance composed primarily of sodium chloride (NaCl), a chemical
compound belonging to the larger class of ionic salts, salt in natural form as a crystalline

mineral that known as rock salt or halite. Salt is present in vast quantities in the sea where it is
the main mineral constituent, with the open ocean having about 35 grams (1.2 oz) of solids
per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic
human tastes. The tissues of animals contain larger quantities of salt than do plant tissues;
therefore the typical diets of nomads who subsist on their flocks and herds require little or no
added salt, whereas cereal-based diets require supplementation. Salt is one of the oldest and
most ubiquitous of food seasonings, and salting is an important method of food preservation.
Table salt is made up of just under 40% sodium by weight, so a 6 g serving (1 teaspoon)
contains about 2,300 mg of sodium. Sodium serves a useful purpose in the human body: it
helps nerves and muscles to function correctly, and it is one of the factors involved in the
autoregulation of water content (fluid balance). Most of the sodium in the Western diet comes
from salt. The habitual salt intake in many Western countries is about 10 g per day, and it is
higher than that in many countries in Eastern Europe and Asia. The high level of sodium in
many processed foods has a major impact on the total amount consumed. In the United States,
77% of the sodium eaten comes from processed and restaurant foods, 11% from cooking and
table use and the rest from what is found naturally in foodstuffs.
Too much sodium is bad for health, and health organizations generally recommend that
people reduce their dietary intake of salt. High salt intake is associated with a significantly
greater risk of stroke and total cardiovascular disease in susceptible people. In adults and
children with no acute illness, a decrease in the intake of sodium from the typical high levels
reduces blood pressure and provides a health benefit, and a low salt diet results in an even
greater improvement in blood pressure in those with hypertension than in those without. A
reduction in salt intake of 5 g per day has been found to be associated with a 23% reduction in
the rate of stroke and a 17% reduction in the rate of total cardiovascular disease. The World
Health Organization recommends that all adults should consume less than 2,000 mg of
sodium (5 g of salt) per day. A 2013 report from the Institute of Medicine states that there is
insufficient evidence to show that there is any additional benefit in lowering sodium intake to
less than 2,300 mg per day.

e) Lime Fruit

Lime is a term referring to a citrus fruit which is typically round, green in colour, 36 cm
in diameter, and containing sour and acidic pulp. There are several species of citrus trees
whose fruits are called limes, including the Key lime, Persian lime, kaffir lime, and desert
lime. Limes are a good source of vitamin C, and are often used to accent the flavors of foods
and beverages. They are grown year-round and are usually smaller and less sour than lemons.
Lime is an essential ingredient of any cuisine from India, and many varieties of pickles
are made, e.g. sweetened lime pickle, salted pickle, and lime chutney. Lime leaves are also
used as a herb in South, East, and Southeast Asia. Lime is frequently used to add flavour to
cold and hot drinks, including water, tonic and other cocktails. Key lime gives the character
flavouring to the American dessert known as Key lime pie. In Australia, desert lime is used
for making marmalade. Lime is an essential ingredient in several highball cocktails, often
based on gin, such as gin and tonic, the gimlet and the Rickey. Freshly squeezed lime juice is
also considered a key ingredient in margaritas, although sometimes lemon juice is substituted.
When human skin is exposed to ultraviolet light after lime juice contact, a reaction
known as phytophotodermatitis can occur, which can cause darkening of the skin, swelling or
blistering. Bartenders handling limes and other citrus fruits when preparing cocktails may
develop phytophotodermatitis due to the high concentration of furocoumarins in limes. As
compared to lemons, limes contain less vitamin C and carbohydrates per 100 grams.

Health effects

Limes, raw

Lime fruits, in cross section and whole

Nutritional value per 100 g (3.5 oz)
Energy

126 kJ (30 kcal)

Carbohydrates

10.5 g

- Sugars

1.7 g

- Dietary fiber

2.8 g

Fat

0.2 g

Protein

0.7 g

Thiamine (vit. B1)

0.03 mg (3%)

Riboflavin (vit. B2)

0.02 mg (2%)

Niacin (vit. B3)

0.2 mg (1%)

Pantothenic acid (B5)

0.217 mg (4%)

Vitamin B6

0.046 mg (4%)

Folate (vit. B9)

8 g (2%)

Vitamin C

29.1 mg (35%)

Calcium

33 mg (3%)

Iron

0.6 mg (5%)

Magnesium

6 mg (2%)

Phosphorus

18 mg (3%)

Potassium

102 mg (2%)

Sodium

2 mg (0%)
Link to USDA Database entry
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

6. RESEARCH METHODOLOGY
1) Operational Definition Research

1.1 Preservative is a naturally occurring or synthetically produced substance that is added to

products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent
decomposition by microbial growth or by undesirable chemical changes.
1.2 Milkfish (Chanos chanos) is the sole living species in the family Chanidae which have
high levels of protein and rich of nutrient. Milkfish is more susceptible to decay than other
fish because it has composition of loose tissue, the water content is high enough and has
complete nutrition, so the microbe can easier use it for the media of growth.
1.3 Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
It has characteristic pungent, spicy flavor that mellows and sweetens considerably with
cooking.
1.4 Salt is a mineral substance composed primarily of sodium chloride (NaCl), a chemical
compound belonging to the larger class of ionic salts, salt in natural form as a crystalline
mineral that known as rock salt or halite.
1.5 Lime is a fruit that contains a lot of water with a very sour taste, but have preferred scent.
Lime has a characteristic taste, there are soft, juicy, and very sour with a pungent smell
usually used as food flavoring.
2) Place and Date Research
Researchers will conduct this research on January 16th, 2014 at authors home.
3) Object Research
a) The tools required are.
3 of buckets / basins
b) Materials needed are.
kg of Milkfish
5 cloves of Garlic
5 pieces of Lime Fruit
10 spoon of Salt

c) Steps.
Put the first slices of milkfish into first basin then filled with slices of garlic.
Put the second slices of milkfish into the second basin then filled with 10 spoon of salt.

Put the third slices of milkfish into the last basin then filled with the extract of 5 pieces of

lime fruit.
Do a comparison of the effect of garlic, salt and lime fruit in preserving the freshness of
milkfish.

4) Research Methods
Method used in this research is experiment. Experiment research is a procedure performed
to reveal the causal relationship of two variables or more, by controlling the influence of
another variable. Method is done by giving an independent variable intentionally to the object
of research.

5) Data Collection Techniques

The techniques of collecting the data is observation. I will observe the appearance of the
Milkfish which added by garlic, salt and lime extract.

6) Data Analysis Techniques

Technique given to analyze the data is quantitative analysis. The analysis will be done by
using the senses of sight and sense of smell. Sense of vision is used to look at the physical
differences in the meatballs, while the sense of smell is used to smell before and after the
meatballs preserved.

7) Research Variables

Variables
The independent variable is the variable that gives effect to the experimental results.
In this study, the independent variable is the garlic, salt and lime extract.

Control Variables
Control variable is a variable that is controlled, so that the effect of independent
variables on the dependent variable is not influenced by external factors. In this study, the
control variable is Milkfish.

Dependent Variable
The dependent variable is the condition of the fish after banding was observed from
the experiments that have been done.