Effect of Addition of Various Coating on The Quality Characteristics of White Snapper Fish (Lates Calcarifer Sp) During Cold Storage

Authors

  • I Wayan Widia
  • I Putu Yosan Budana
  • Ida Bagus Putu Gunadnya

DOI:

https://doi.org/10.24843/JBETA.2024.v12.i02.p09

Keywords:

Cinnamon Essential Oil, Coating, Chitosan, White snapper fillets

Abstract

White snapper ( Lates calcarifer sp ) is a perishable fishery product, so it needs to be handled properly during storage. Using chitosan and ci n namon essential oil as a coating has the potential to be used as an antibacterial. The purpose of this study was to determine the effect of adding various coating variations and the best coating treatment on the quality characteristics of barramundi fillet s during storage. This study used CRD (completely randomized design). The coating addition treatment consists of no coating, coating with the addition of 1.5g chitosan, coating with the addition of 1.5% cinnamon essential oil and coating with a combination of 1.5g chitosan and 1.5% cinnamon essential oil, with repetition twice and the sample will be stored at temperature. 15 o C for 8 days. The research results showed that the addition of 1.5g chitosan and 1.5% cinnamon essential oil as well as a combination treatment with 1.5g chitosan and 1.5% cinnamon essential oil as a coating provided different effects during cold storage in terms of the parameters pH, pH, texture (hardness), color difference, TVB and TPC. The best treatment was found in coating using cin n amon essential oil 1.5% during cold storage until day 8 with a pH value of 5.9, texture (hardness) 3.1476 N, color difference 7.6, total volatile base 44.70 mg N /100 g, total plate count 5.79 CFU/g.

References

Ariana, R. (2016). Efektivitas Ekstrak Kulit Kayu Manis Sebagai Bahan Pengawet Alami Pada Ikan Banden (Chanos Chanos). 1–23.

Aris, M., Nurjanah, & Mala, N. (2009). Kemunduran Mutu Ikan Nila (Oreochromis Niloticus) Pada Penyimpanan Suhu Rendah Dengan Perlakuan Cara Kematian Dan Penyiangan. XI, 88–101.

Barata, Y. K., Sriyani, N. L. P., & Wibawa, A. A. P. (2022). Pengaruh Lama Marinasi Bubuk Kayu 3,003,504,004,505,005,506,006,502468TPC (CFU/g) Hari ke-C2T3C3T3281 Manis (Cinnamomum burmannii) Terhadap Organoleptik Daging Sapi Bali. Majalah Ilmiah Peternakan, 25(1), 52–56.

Bostan, K., & Isin Mahan, F. (2011). Microbiological quality and shelf-life of sausage treated with chitosan. Istanbul Universitesi Veteriner Fakultesi Dergisi, 37(2), 117–126.

Chuesiang, P., Sanguandeekul, R., & Siripatrawan, U. (2020). Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets. Lwt, 125(September 2019), 109122. https://doi.org/10.1016/j.lwt.2020.109122

Damayanti, W., Rochima, E., Program, Z. H., Perikanan, S., Perikanan, F., Kelautan, I., Fakultas, U., Dan, P., Padjajaran, U., Raya, J., & Km, B.-S. (2016). Aplikasi Kitosan Sebagai Antibakteri Pada Fillet Patin Selama Penyimpanan Suhu Rendah. 19, 321–328. https://doi.org/10.17844/jphpi.2016.19.3.321

Indiarto, R., Nurhadi, B., & Subroto, E. (2012). Kajian Karakteristik Tekstur (Texture Profil Analysis) Dan Organoleptik Daging Ayam Asap Berbasis Teknologi Asap Cair Tempurung Kelapa. Jurnal Teknologi Hasil Pertanian, V(2), 106–116.

Jhosua, F., Rahman, K., & Andarini, D. (2018). Karakteristik Mutu Organoleptik pH Ikan Baung (mystus nemurus) Dengan Perendaman Kitosan. Angewandte Chemie International Edition, 6(11), 951–952., 3(1), 10–27. https://medium.com/@arifwicaksanaa/pengertian-use-case-a7e576e1b6bf

KKP. (2022). Permintaan Kakap Putih Pasar Ekspor. Kementrian Kelautan Dan Perikanan.https://kkp.go.id/djpb/artikel/32614-diminati-pasar-internasional-kkp-dongkrak-produktivitas-kakap-putih. Diakses pada 17 September 2023.

M. Hanafiah, M. Faisal, & Izarul Machdar. (2018). Potensi Pemanfaatan Kitosan Termodifikasi Asap Cair Sebagai Bahan Edible Coating Anti Mikroba Untuk Pengawetan Daging. Jurnal Teknik Kimia USU, 7(2), 6–11. https://doi.org/10.32734/jtk.v7i2.1639

Purba, E. P., Mirna, I., & Leksono, T. (2016). Study Penerimaan Konsumen Terhadap Steak (Fillet) Ikan Kakap Putih Flavor Asap. Fakultas Perikanan Dan Ilmu Kelautan, Universitas Riau.

Reza, V., Snapp, P., Dalam, E., Di, I. M. A., Socialization, A., Cadger, O. F., To, M., Cadger, S., Programpadang, R., Hukum, F., Hatta, U. B. U. B., Sipil, F. T., Hatta, U. B. U. B., Danilo Gomes de Arruda, Bustamam, N., Suryani, S., Nasution, M. S., Prayitno, B., Rois, I., ... Rezekiana, L. (2020). Deteriotation In Fish Quality Snakehead (Channa Striata) With Different Lethal Technique At Room Temperature 28 ̊C. Bussiness Law Binus, 7(2), 33–48.

Rhim, J. W., Wu, Y., Weller, C. L., & Schnepf, M. (1999). Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate. Journal of Food Science, 64(1), 149–152. https://doi.org/10.1111/j.1365-2621.1999.tb09880.x

Rollando, R., & Sitepu,R. (2018). Efek Antibakteri dari Kombinasi Minyak Atsiri Masoyi dan Kayu Manis. Jurnal Kefarmasian Indonesia, 8(1).https://doi.org/10.22435/jki.v8i1.7639.26-33

Rupini, N. L. P. D., Widarta, I. W. R., & Putra, I. N. K. (2017). Optimasi Suhu dan Waktu Ekstraksi Kulit Kayu Manis (Cinnamomum burmanii) dengan Gelombang Ultrasonik Menggunakan Response Surface Methodology (Rsm). Media Ilmiah Teknologi Pangan, 4(1), 52–62. https://ojs.unud.ac.id/index.php/pangan/article/download/29821/18376

Smith, S., & Seftiono, H. (2022). Pengaruh Coating Kitosan Dengan Penambahan Antioksidan Alami Terhadap Kualitas Fisik Dan Mikrobiologi Fillet Ikan: Kajian Pustaka. Jurnal Teknologi Universitas Muhammadiyah Jakarta, 14(2), 183–196.SNI 2332.3: (2015). Carauji mikrobiologi -Bagian 3: Penentuan Angka Lempeng Total (ALT) pada produk perikanan. In Badan Standardisasi Nasional: Jakarta.

SNI 2696: (2013). Fillet Ikan. In Badan Standarisasi Nasional Indonesia.

SNI 2729. (2013). Ikan Segar. Badan Standarisasi Nasional Indonesia., 1–15.

Souhoka, V., Mailoa, M. N., & Kaya, A. O. W. (2021). Mutu Mikrobiologi Ikan Tuna Asap

282Yang Dicoating Kitosan Selama Penyimpanan Suhu Ruang Microbiological. Jurnal Teknologi Hasil Perikanan, 1(2), 128–133.

Sulistijowati, R., Ladja, T. J., & Harmain, R. M. (2020). Perubahan Nilai pH dan Jumlah Bakteri Ikan Nila (Oreochromis niloticus) Hasil Pengawetan Larutan Daun Matoa (Pometia pinnata). Media Teknologi Hasil Perikanan, 8(2), 76–81. https://doi.org/10.35800/mthp.8.2.2020.28589

Tambunan, J. ernawati, & Chamidah, A. (2021). Pengaruh Penambahan Cinnamon Essential Oil Pada Edible Coating Kitosan Terhadap Umur Simpan Fillet Ikan Kakap Merah (Lutjanus sp.). Journal of Fisheries and Marine Research, 5(2), 263–269.

Wally, E., Mentang, F., & Montolalu, R. I. (2015). Kajian Mutu Kimiawi Ikan Cakalang (Katsuwonus pelamis L.) Asap (Fufu) Selama Penyimanan Suhu Ruang Dan Suhu Dingin. Media Teknologi Hasil Perikanan, 4(2), 7–12. https://doi.org/10.35800/mthp.3.1.2015.8327

Downloads

Published

2026-02-03

How to Cite

Widia, I. W., Budana, I. P. Y., & Gunadnya, I. B. P. (2026). Effect of Addition of Various Coating on The Quality Characteristics of White Snapper Fish (Lates Calcarifer Sp) During Cold Storage. Jurnal BETA (Biosistem Dan Teknik Pertanian), 12(2), 1–10. https://doi.org/10.24843/JBETA.2024.v12.i02.p09

Issue

Vol. 12 No. 2 (2024): September

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License Term

All articles published in Jurnal Beta (Biosistem dan Teknik Pertanian)  are open access and licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This means that anyone is free to:

  • Share — copy and redistribute the material in any medium or format.

  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

However, this is granted under the following conditions:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

By submitting an article to Jurnal Beta (Biosistem dan Teknik Pertanian), authors agree to the publication of their work under this open access license. The authors retain the copyright of their work, but grant Jurnal Beta (Biosistem dan Teknik Pertanian)  the right of first publication.

For more information about the CC BY 4.0 license, please visit the official website: https://creativecommons.org/licenses/by/4.0/

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 > >>