The improvement of cooked shrimp’s surimi based edible coating from red snapper fillet waste (Lutjanus sp.)

Abstract

Cooked shrimp is a value added product with high protein content, specific taste, ready to eat, and have an interested colour for consumers. Cooked shrimp must be protected from quality deterioration during storage. The purpose of this study was to determined physical characteristics of edible coating made from meat of red snapper fillet waste; examined the effectivity of surimi edible coating protection towards physic, chemistry and microbiology damage indicators; learned surimi edible coating application to inhibit the quality deterioration of cooked shrimp during storage at 1-5 oC. Surimi concentration that used as edible coating were 2, 6, 10, and 14% (w/v), each edible coating treated with two treatments, which were without and added by secang extract. Peeled undevined (PUD) vannamei (Litopenaeus vannamei) with size 60-70 was used as object. Application of surimi edible coating on cooked shrimp was comprised boiled then coated and coated then boiled. Quality of cooked shrimp alteration was determined everyday, including total plate count (TPC), total volatile base (TVB), pH, water content, aw, water holding capacity (WHC), and colour exchange. The treatments giving best result were edible coating with 14% surimi concentration, added by secang extract, and processed with boiling then coating. Surimi edible coating combined with secang extract effectively protect cooked shrimp towards physic, chemistry, and microbiology damage, improved cooked shrimp appearance, stabilized colour during storage, and extended the shelf life until 6 days.

Udang rebus menjadi produk yang memiliki nilai tambah karena memiliki citarasa yang khas, warna yang menarik, dan praktis untuk disajikan. Hal tersebut menyebabkan permintaan terhadap udang rebus menjadi tinggi. Warna udang rebus merupakan karakteristik utama yang menarik minat konsumen. Hal yang menjadi permasalahan pada udang rebus adalah terjadinya perubahan warna, denaturasi protein, peningkatan volatile base nitrogen, perubahan tekstur, penurunan daya ikat air, dan keluarnya cairan yang mengandung padatan daging udang. Bertolak dari hal tersebut maka udang rebus perlu dilindungi dengan kemasan edible coating. Surimi dapat digunakan sebagai bahan untuk membuat edible coating berbasis protein, dan untuk mempertahankan warna udang rebus maka edible coating juga dapat dikombinasikan dengan pewarna alami dari ekstrak secang (Caesalpinia sappan L). Penelitian ini bertujuan untuk mempelajari karakteristik fisik edible coating berbahan dasar surimi dari daging limbah filet ikan kakap merah, menguji efektivitas perlindungan surimi sebagai edible coating terhadap indikator kerusakan fisik, kimia, dan mikrobiologis, dan mempelajari aplikasi surimi dari limbah filet ikan kakap merah sebagai edible coating yang dikombinasikan dengan ekstrak secang (Caesalpinia sappan L.) untuk menghambat kemunduran mutu udang rebus selama penyimpanan pada suhu 1-5 oC.