IMPROVEMENT OF VACUUM STORAGE AND MODIFIED ATMOSPHERE PACKAGING PERFORMANCE THROUGH THE APPLICATION OF EDIBLE COATING AND ADDITION OF PLANT BASED EXTRACT (MENTIMUN) IN STORAGE OF FILET FISH (Oreochromis Niloticus)

• Main Author: Futuhah, Imas
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43384
• Institution: Institut Teknologi Bandung

Fish is one food that is easily damaged if it is not immediately processed, including tilapia. One of the processing of tilapia is by fillet. Fillet processing was chosen because it has a lot of meat and little spines. To prevent damage, optimizing tilapia fillets can be done by applying an edible coating using the addition of cucumber extract as an antimicrobial. Optimization was also carried out by providing vacuum packaging and MAP treatment for tilapia fillet pad. Optimization aims to ensure the quality of tilapia fillets can be maintained and stored for a long time. The purpose of this study was to determine the effect of adding cucumber extract with a concentration of 10% on edible coating based on cassava starch on the quality of tilapia fillets for 20 days storage. Cucumber extract has microbial activity at a concentration of 10% ie against Staphylococcus aureus bacteria. This research was conducted using a completely randomized design method (CRD), 2 repetitions with variations in the treatment of 10% cucumber extract concentration, edible coating concentration without cucumber extract, control with vacuum packaging variations and MAP. Tests carried out on day 0, day 10, and day 20. The results showed that there were interactions between the treatment of 10% cucumber extract concentration, edible coating without cucumber extract, and control with vacuum packaging variations, MAP. The addition of cucumber extract with a concentration of 10% on edible coatings that are vacuum packed and MAP affects the value of weight shrinkage, organoleptic appearance, color, aroma, taste, texture, pH, TVBN, TPC, for 20 days storage. The best treatment is seen in the results of the 10th day of testing. The treatment of edible coating with the addition of 10% cucumber extract packaged by MAP gave the best results, namely with a weight shrinkage value of 1.68%; heavy shrinkage rate of 0.17% / day; 6.50 appearance; texture 5.7; color 6.05; 5.80 scents; taste of 7.55; pH 6.35; TVBN 7 mg N / 100 g; and TPC 1.01x106.