IMPROVEMENT OF VACUUM STORAGE PERFORMANCE AND MODIFIED ATMOSPHIRING PACKAGING THROUGH APPLICATION OF EDIBLE COATING AND ADDITION EXTRACT BASED PLANT (LEMON) IN STORAGE OF TILAPIA FILLETS (Oreochromis niloticus)

• Main Author: Nashrullah, Hasan
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43385
• Institution: Institut Teknologi Bandung

Tilapia is commodity that has good prospects to develop. The problem of tilapia is very vulnerable to rot, it is necessary to optimize the shelf life of fish. One of handling of tilapia is by way of fillets, chosen because it increases the selling price and interest among consumers, in addition to removing the part that causes rotten fish. Optimization of tilapia filet can be done by applying edible coating and the addition of cucumber extract as antimicrobial.. The parameters tested were weight shrinkage, TVB-N, pH, TPC (Total Plate Count) and organoleptic in 2 types of packaging, vacuum and MAP. Based on research, the treatment of edible coating with lemon extract 10% MAP packaging is the best treatment seen from several parameter, namely the value of the weight depreciation rate of 0.25% per day, TVB-N 24,5 mgN/100g, pH value 6.15, the value of bacterial TPC (Total Plate Count) of 9.81 CFU / g, 10th day organoleptic for appearance of 5.9; aroma 5.95; texture 6.85; color 5.95; and taste 6.9.