CD Skripsi

Karakteristik Mutu Ikan Patin Asap Dengan Aplikasi Edible Coating Berbasis Kitosan Dan Penambahan Minyak Atsiri Lengkuas Dan Jahe Merah Yang Dikemas Menggunakan Aluminium Foil Vakum

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Red galangal and red ginger are plants that contain bioactive compounds with antioxidant and antimicrobial properties. This study aims to determine the effect of edible coating with the addition of red galangal and red ginger essential oils on the quality characteristics of smoked catfish packed using vacuum aluminum foil. The treatments in this study were P0 (without chitosan edible coating/control), P1 (packaging with 3.5% chitosan edible coating), P2 (packaging with 3.5% chitosan edible coating + 1.2% red galangal essential oil), P3 (packaging with 3.5% chitosan edible coating + 1.2% red ginger essential oil). Smoked catfish was stored for 30 days at room temperature and observed on days 0, 15, and 30. The parameters observed in this study were moisture content, fat content, ALT test, TBA number, color test using a colorimeter, and sensory assessment. The data obtained were statistically analyzed using analysis of variance (ANOVA). If the calculated F value is greater than or equal to the F table, proceed with Duncan’s Multiple Range Test (DMRT) test at the 5% level. The results showed that the application of chitosan edible coating with the addition of red galangal and red ginger essential oils to smoked catfish packaged using vacuum aluminum foil had a significant effect on moisture content, total plate number (ALT) value, thiobarbituric acid (TBA) number, and L value (lightness), but had no significant effect on fat content, a value (redness), b value (yellowness), and sensory assessment descriptively (color, aroma, and hardness) and hedonic (color, aroma, hardness, and overall). The best treatment in this study was packaging using 3.5% chitosan edible coating and the addition of 1.2% red ginger essential oil (P3). Smoked catfish with P3 treatment had a moisture content of 12.05%, a fat content of 29.19%, ALT value of 4.11 log CFU/g, and TBA value of 1.03 mg malonaldehyde/kg. The result of the color test includes an L* value of 48.32, a* 4.26, and b* 9.70, descriptive sensory assessment of dark brown color, fish aroma, and hard texture, and hedonic value of color, aroma, hardness, and overall somewhat like.


Keyword: chitosan, edible coating, red galangal, red ginger, smoked catfish.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113850

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113850

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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