EFFECTS OF EUCALYPTUS CAMALDULENSIS (RIVE RED GUM) FRESH LEAVES ON BACTERIA LOAD AND ORGANOLEPTIC QUALITY OF SMOKE-DRIED CLARIAS GARIEPINUS (BURCHELL,1822)

ABSTRACT This study investigates the effects of varying concentrations of Eucalyptus camaldulensis fresh leaves on the microbial load of Clarias gariepinus during the smoking process. The microbial loads were assessed across three treatment groups: control (0 kg of E. camaldulensis leaves), T1 (1 kg), and T2 (2 kg). the 27 fish of Clarias gariepinus where weight and divided into 2 treatment and 1 control the results indicated that the control group exhibited the highest microbial load at 4.5 × 10³ CFU/g, while the treatment with 1 kg of leaves showed a microbial load of 3.0 × 10³ CFU/g. Notably, the lowest microbial population, recorded at 2.5 × 10³ CFU/g, was observed in the samples treated with 2 kg of E. camaldulensis leaves, suggesting a potential preservative effect of the leaves at higher concentrations. Furthermore, sensory evaluations demonstrated significant differences in acceptability among the smoked fish samples, with a p-value of less than 0.05 indicating that the inclusion of E. camaldulensis leaves positively influenced consumer preferences. These findings underscore the antimicrobial properties of Eucalyptus camaldulensis and its potential to enhance the quality and safety of smoked Clarias gariepinus. The study contributes to the understanding of traditional smoking methods and the role of botanical additives in improving food preservation and sensory attributes.