The purpose of this research is to determine the effectiveness of turmeric and its best concentration in preserving the presto of lalawak fish based on the characteristics of microbiological tests and chemical tests including checking water content and pH. The research method was used the experimental method, with five treatments adding turmeric extract solutions of 0%, 1%, 3%, 5%, and 7%. The test parameters observed in the research were microbiological tests using the method of TPC (Total Plate Count) in duplicate and chemical tests including checking water content an pH. The results showed that all treatments of adding turmeric extract were concentrations of 1%, 3%, 5%, and 7% able to extend the shelf life presto of lalawak fish more than two days compared to the ppresto of lalawak fish which were not treated with turmeric extract or control (0%) which can only last two days, but the treatment of the addition of 5% turmeric extract is able to provide the long lasting strength of lalawak fish for up to five days so that the shelf life is longer than other treatments, as evidenced by the TPC (Total Plate Count) value of 5, 81×105 CFU / gram on the 6th day, the water content reached 67.5% on the 6th day and the pH value reached 6.50 on the 5th day.
 Keith Martin‐Smith, Biodiversity patterns of tropical freshwater fish following selective timber extraction: A case study from Sabah, Malaysia. Italian Journal of Zoology 65, 1998 - Issue sup1 Pages 363-368. https://doi.org/10.1080/11250009809386847
 Berkman, H. E. and Rabeni, C. F. 1987. Effect of siltation on stream fish communities. Environ. Biol. Fishes, 18: 285–294
 Burns, J. W. 1972. Some effects of logging and associated road construction on northern California streams. Trans. Am. Fish. Soc, 101: 1–17
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.