Pengaruh Minyak Atsiri Jahe Merah dan Lengkuas Merah pada Edible Coating Terhadap Kualitas Fillet Ikan Patin

https://doi.org/10.22146/agritech.9535

Rohula Utami(1*), Kawiji Kawiji(2), Edhi Nurhartadi(3), Muslika Kurniasih(4), Dedy Indianto(5)

(1) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret Surakarta Jl. Ir. Sutami 36A Kentingan Surakarta 57126
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret Surakarta Jl. Ir. Sutami 36A Kentingan Surakarta 57126
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret Surakarta Jl. Ir. Sutami 36A Kentingan Surakarta 57126
(4) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret Surakarta Jl. Ir. Sutami 36A Kentingan Surakarta 57126
(5) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret Surakarta Jl. Ir. Sutami 36A Kentingan Surakarta 57126
(*) Corresponding Author

Abstract


The effects of edible coating enriched with red ginger and red galangal essential oil on the quality of patin fillets during refrigerated storage of 8 days were examined. fish quality determined was based on microbiological (Total Plate Count /TPc) and physicochemical (Total Volatile Bases/TVB, Thiobarbituricacid/TBa, pH, and color) quality. Treatment variation of patin fillets were essential oil concentration enriched in edible coating (0 %, 0.1%, 1%). The results indicated that both red ginger and red galangal essential oil could affect patin fish fillets quality. Essential oilenrichment edible coating will retain the patin fillets quality. In terms of microbial quality and TVB value, 1% essential oil of red ginger and red galangal enrichment in edible coating could extend shelf life of patin fillets for 2-4 days.

ABSTRAK

Penentuan pengaruh penambahan minyak atsiri jahe merah dan lengkuas merah dalam edible coating terhadap kualitas fillet ikan patin selama penyimpanan dingin dilakukan pada periode waktu 8 hari. Parameter kualitas ikan yang dianalisis adalah kualitas mikrobiologis (Total Plate Count/TPc), dan kualitas fisikokimia (Total Volatile Bases/TVB, Thiobarbituricacid/TBa, pH, dan warna). Variasi perlakuan fillet ikan patin yaitu konsentrasi minyak atsiri (0 %; 0,1%; 1%) yang ditambahkan dalam edible coating. Hasil penelitian ini mengindikasikan bahwa penambahan minyak atsiri baik jahe merah maupun lengkuas merah berpengaruh terhadap kualitas fillet ikan patin selama penyimpanan dingin. Penambahan minyak atsiri dalam edible coating mampu mempertahankan kualitas fillet ikan patin lebih baik dibandingkan perlakuan edible coating tanpa minyak atsiri. Berdasarkan kualitas mikrobiologis dan nilai TVB, perlakuan minyak atsiri jahe merah 1% dan minyak atsiri lengkuas merah 1% mampu meningkatkan umur simpan fillet ikan patin selama 2-4 hari.


Keywords


Edible coating; essential oil; patin; red ginger; red galangal

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DOI: https://doi.org/10.22146/agritech.9535

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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