THE EFFECT OF EDIBLE COATING WITH CHITOSAN AND ADDITION OF GREEN TEA EXTRACT (CAMELLIA SINENSIS) ON THE PHYSICAL CHARACTERISTICS OF MILKFISH FILLET (CHANOS CHANOS)

• Main Author: Syifa Afia, Tsalisa
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/74952
• Institution: Institut Teknologi Bandung

Milkfish (Chanos chanos) is a species of fish from the Chanidae family that is cultivated in brackish water. According to data from Central Agency on Statistics' in 2018, the aquaculture production of milkfish in Indonesia reached 875,594 tons with a production value of approximately 18 trillion Indonesian rupiahs. However, milkfish, like other fish products, is perishable and quickly undergoes quality deterioration. The most recognizable quality deterioration in fish is its physical condition, which determines consumer preferences. The physical quality deterioration of fish can be slowed down through post-harvest handling, particularly with the use of edible coatings that can coat the fish and inhibit physical quality deterioration. One of the main components of the edible coating is hydrocolloid, such as chitosan. However, the chitosan-based edible coating has not yet achieved the targeted antibacterial and antioxidant capacities to extend the shelf life of the fish. Therefore, the addition of green tea extract, which contains phenolic compounds functioning as antimicrobials and antioxidants, is needed. The objective of this research is to determine the best combination of concentrations between chitosan and green tea extract in edible coating to prolong the shelf life of milkfish. The research utilizes Minitab 21® Response Surface Methodology (RSM) Central Composite Design (CCD) to conduct a series of methods, including determining variable limits, formulation design, sample preparation, data collection, weight loss testing, fish meat hardness testing, color change analysis, organoleptic testing of color, appearance, aroma, and texture parameters, as well as response data analysis for the optimization process. Various tests were conducted on the physical characteristics of milkfish fillets, including weight loss percentage, color change analysis, fish meat hardness, organoleptic color, texture, aroma, and appearance. The research results showed that the combination of 1.45% (w/v) chitosan concentration and 0.07% (w/v) green tea extract concentration, with a desirability value of 92%, significantly maintained the quality of milkfish fillets for up to 6 days of storage, which is 3 days longer than untreated milkfish fillets.