PENINGKATAN UMUR SIMPAN FILET IKAN DENGAN PELAPIS EDIBLE YANG DIINKORPORASI EKSTRAKS KASAR OVOCLEIDIN-17
Abstract: Fish fi llet as
protein based food will susceptible to damage when stored at room temperature
without any treatment. The shelf life of fi sh fi llet at room temperature only
just 12 hours. The effort that public have been made to extend it in storage
and transport is a cooling system. To reduce the dependency on the ice usage is
needed a way or method to be applied, namely active packaging. Some
publications mention that the active packaging can inhibit microbial growth on
the fi sh fi llet. The purpose of this study was to determine the infl uence of
edible coatings were incorporated ekstraks rough Ovocleidin 17 (EKO-17) on the
quality of fi sh fi llets during storage. This study was conducted using a
randomized block design with three replications simple. Factors to be tested is
EKO-17 concentration in edible coatings. The parameters observed in this study
is total microbial, TVB-N, protein content, and heavy losses. The results
showed that the concentration of EKO-17 signifi cantly affect the total
microbial, TVB-N and protein content. EKO-17 concentration of 0.9% with room
temperature storage for 27 hours gives the best results, the total microbial
7,27 (106 CFU / g), the TVB-N 17.02 mg / 100 g, protein content of 10.75%,
severe shrinkage of 0.43%.
Keywords: crude extract
ovocleidin-17, the active edible coatings, shelf life
Penulis: Warkoyo, Nanda
Zuhriansyah
Kode Jurnal: jpperikanandd140563
