Quality Of Fresh Tilapia Fish Fillet Used Edible Coating Chitosan-Galactose Complex During Cool Storage
Rieny Sulistijowati; Rahim Husain; Muhamad Cakra Datau
Postgraduate of Marine and Fisheries Science, Gorontalo State University
Abstract
The purpose this Research was to determine the chemical and microbiological quality of fresh tilapia fillet used the chitosan-galactose edible coating complex during cool storage. The completely randomized design research method are two factors, namely the treatment of galactose concentration and duration of cool storage. Galactose concentration are 0, 0.5 and 1%, cool storage are 4, 6 and 8 days. Analysis of quality observed was total bacteria and TVB-N. The results showed that fresh tilapia using edible coating 1% galactose concentration was able to maintain the total of bacteria and TVB-N for up to 6 days compared to 0% and 0.5%. Where the value of TVB-N 24.92 ppm and Total Bacteria Log 4.33 CFU / g.
Keywords: Fillet Tilapia; Edible coating; Chitosan-galactose; TVB-N; Total Bacteria
Topic: Food Safety