| dc.description.abstract | One of the organic compound which is safe to use to extend freshness of fish is chitosan. The characteristics of chitosan are easy degraded biologically, non-toxic, strong cation, well coagulant, and easy to form a membrane or film. Chitosan is widely used as a thickening agent, binder, stabilizer, texture forming, and gel manufacture. In addition, to extend shelf life of foodstuffs by using natural ingredients, one of the safe natural ingredients used to extend freshness of fish is “lemon cina” (Citrus mitis) or commonly known as kasturi orange. “Lemon cina" less popular in Indonesia. “Lemon cina” mostly found in North Sulawesi and well known as “lemon cui” and in the Moluccas called “lemon cina”. Edible coating made of chitosan and “lemon cina” extractas preservative and antimicrobial agent could be an alternative to improve shelf life and quality of skipjack tuna fillets. The main objective of this research was to examine the use of “lemon cina” extract and chitosan as an organic preservative and antibacterial agent in the manufacture of edible coating, while the specific objectives of this research were to: 1) study antibacterial ability of edible coating made of chitosan and “lemon cina” extract for skipjack tuna fillets, 2) study the application of edible coating made of chitosan and “lemon cina” extract on characteristics of skipjack tuna fillets during storage at cold temperatures. The results of phase I research showed that presence of antibacterial ability of chitosan (based on TPC analysis) in edible coating formula which is applied on skipjack tuna fillets decreased by increasing of chitosan concentration. The lowest TPC value of skipjack tuna fillets significantly achieved by addition of 1% (w/v) chitosan. At concentration of 2, 3, and 4% (w/v) TPC value of skipjack tuna fillets increased significantly. Results of phase II research showed that the higher the “lemon cina” extract on edible coating, the better the antibacterial ability was. The lowest TPC value of skipjack tuna fillets significantly achieved by addition of 40% (v/v) “lemon cina” extract. TPC value of skipjack tuna fillets increased significantly at concentration 10, 20, and 30% (v/v) of “lemon cina” extract. Results of phase III research showed that the application of edible coating made from 1% (w/v) chitosan and 30, 35, and 40% (v/v) concentration of “lemon cina” extraction skipjack tuna fillets those were stored at 5 °C, for 1, 7, 14, 21, and 28 days clearly showed that the pH, TPC and TVB values were lower than the controled one (without edible coating). Meanwhile, on the parameters of color, texture, and odor, panelists could hardly distinguish the color, texture, and odor of the controled fillets with the treated ones. | en |
