PRE-DESIGN OF BONELESS MILKFISH (CHANOS CHANOS) FISH FILLET INDUSTRY USING EDIBLE COATING CHITOSAN KIT AND ITS ADDITION WITH GREEN TEA EXTRACT (CAMELLIA SINENSIS) AND ITS EFFECT ON THE SHELF LIFE OF MILKFISH (CHANOS CHANOS) BASED ON MICROBIOLOGICAL PARAMETERS
Milkfish (Chanos chanos) is one of the fisheries commodities favored by the people of Indonesia, with a total production reaching nearly 250 thousand tons in 2022. The high production of milkfish is accompanied by a high demand from consumers. This is because the product has high nutritional cont...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/75067 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Milkfish (Chanos chanos) is one of the fisheries commodities favored by the people of
Indonesia, with a total production reaching nearly 250 thousand tons in 2022. The high
production of milkfish is accompanied by a high demand from consumers. This is because the
product has high nutritional content, unique flavor, and an affordable price. However, this
product has not undergone an optimal handling process, making it susceptible to quality
deterioration and ultimately undergoing spoilage. The application of edible coating made from
chitosan with the addition of green tea extract (Camellia sinensis) can be used to inhibit the
growth of microbiological agents with the aim of extending the shelf life of the product. This
research was conducted to determine the most optimal combination of treatments, including
the concentration of chitosan (%) and green tea extract (%) to extend the shelf life of milkfish
(Chanos chanos) based on microbiological parameters. The research design used Response
Surface Methodology (RSM) with the Central Composite Design (CCD) model in the Minitab
21® program to determine the most optimal treatment from the variations of chitosan
concentration (0.8–2%) in the application of edible coating with added green tea extract (0.07–
2%) with responses such as Total Plate Count (TPC), total Coliform bacteria, and total Vibrio
bacteria. Based on the research results, it was found that the best combination of treatment
variations for each desired test response was a chitosan concentration of 2.06% with the
addition of green tea extract at a concentration of 1.63%. The desirability value obtained from
the optimization results was 0.97. The combination of edible coating treatment made from
chitosan with added green tea extract proved to extend the shelf life of milkfish for up to 6 days
of storage when compared to the control treatment, which could only maintain the quality of
milkfish for 3 days of storage. |
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