Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet
Journal of Food and Nutrition Sciences
Volume 4, Issue 2, March 2016, Pages: 29-33
Received: Dec. 17, 2015; Accepted: Jan. 6, 2016; Published: Mar. 2, 2016
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Authors
Nini Munirah Renur, Fishery Product Technology, Polytechnic State Fisheries Tual, Maluku Southeast, Indonesia
Yadi Haryadi, Food Science Department, Agriculture Technology Faculty, Bogor Agricultural Institute, Bogor, Indonesia
Emmy Darmawati, Post-Hervest Technology Department, Agriculture Technology Faculty, Bogor Agricultural Institute, Bogor, Indonesia
Imanuel Berly Delvis Kapelle, Chemistry Department, Mathematic and Natural Science Faculty, Pattimura University, Maluku, Indonesia
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Abstract
Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of edible coating made from chitosan and citrus mitis on tuna fillets and to test the application of edible coating at each concentration, to get the best concentration based on pH and Total Bacterial Count (TBC). Tuna fillet with a size of 3 x 5 cm with a thickness of 1 cm was made edible coating by immersion system. Furthermore, edible coating made from chitosan in the concentrations of 1–4% was made by acetic acid solvent of 1% at a temperature of 50°C for 60 min, followed by the addition of 0.5% glycerol. On the other hand, edible coating made from citrus mitis in the concentration of 10-40% was made by jelly solution of 1% at 50°C for 60 min, followed by adding 0.5% of glycerol. Based on this study, it was understood that the best concentration for edible coating made from chitosan and citrus mitis was respectively 1% (pH 5.67; TBC 4.93) and 40% (pH 5.32; TBC 6.23). Furthermore it was known that the higher acid concentration, the better edible coating was obtained.
Keywords
Edible Coating, Chitosan, Chienese Lemon Extract
To cite this article
Nini Munirah Renur, Yadi Haryadi, Emmy Darmawati, Imanuel Berly Delvis Kapelle, Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet, Journal of Food and Nutrition Sciences. Vol. 4, No. 2, 2016, pp. 29-33. doi: 10.11648/j.jfns.20160402.11
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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