Anthocyanin extract of Rosa sp. as a natural preservative in Euthynnus affinis

In southeast Asia, the red rose (Rosa sp.) is among the flowers that can be found in abundance. The rose is primarily utilized for decoration and aroma, meanwhile, it has a lot of medicinal
functions. Extract of rose petals has been reported to show antibacterial and antioxidant activity. Red rose as an antioxidant and antibacterial should be equal with its potential as a natural food preservative. This study aimed to develop anthocyanin's antibacterial and antioxidant activity from red rose as a
natural preservative. The results of LC-MS (Liquid hromatography-Mass Spectrometry) analyzes showed the presence of pelargonidin 3-O-(6-O-malonyl-β-D-glucoside) and cyanidin 3-(6"-malonylglucoside). Rosa sp.extract, when tested on Pseudomonas sp., is a good bactericide. The MBC analysis showed a
bacterial density of 0 CFU mL–1 with all red rose concentrate concentrations (100, 50, 25 and 12.5%). The results of the variance analysis showed that the red rose concentrate had a significant effect on the moisture content, but no significant effect on the protein and fat content of tuna for both 0 and 12 hours
of fish storage. In fish treated with rose extract with 2 days shelf life and rose extract with 4 days shelf life there were no bacteria grown for 12 hours, and for the fresh rose extract treatment bacterial colony grew starting from the 6 th hour.