Pengaruh Pengemasan Fillet Ikan Nila (Oreochromis niloticus) dengan Penambahan Oleoresin Cengkih (Syzygium aromaticum) pada Plastik PE/Nilon Vakum Berdasarkan Analisis Proksimat dan Organoleptik

• Main Author: Khairunnisa, Ghalda
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/39862
• Institution: Institut Teknologi Bandung

Tilapia (Oreochromis niloticus) is sold in fillets, but the quality of fillet decreased rapidly because fillet ruins natural fish defenses. Adding plant extract such as cloves as an antimicrobial agent and ascorbic acid as an antioxidant agent can keep tilapia fillets from spoilage. Packaging using PE/Nylon vacuum plastic can also preserve fillet quality and extend the storage life because vacuum packaging removes all the air in the package and give a good visual effect. The purpose of this research is to study the packaging effect of tilapia fish fillet with added 1%, 2% and 3% concentration of clove extract, and stored at room temperature (28oC), cooling temperature (4oC), and freezing temperature (- 4oC) for 15 and 30 days based on proximate and organoleptic analysis. Tilapia fillets that stored at room temperature spoiled at day 9, tilapia fillets that stored at a cool temperature cannot be consumed on day 30, and tilapia fillets that stored at freeze temperature still good after 30 days storage. The proximate result of the initial fillet is 76.31% water content, 2.41% ash content, 5.66% fat content, 13.41% protein content, and 2.21% carbohydrate content. The proximate result of the final fillet (added 1% cloves oleoresin and stored at freezing temperature for 15 days) is 77.91% water content, 1.18% ash content, 2.09% fat content, 14.43% protein content, and 4.39% carbohydrate content. The organoleptic result shows significantly different (P<0.05) on each parameter (appearance, odor, texture, and taste). The most optimal treatment for tilapia fillets is tilapia fillet added 1% on cloves oleoresin and stored at freezing temperature (-4oC) because it has the best result of the proximate and organoleptic analysis.