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%.