Extending the Shelf Life of Smoked Fish by the Use of Fish Scale Chitosan

  • Rinto Muhammad Nur Universitas Pasifik Morotai
  • Asy’ari Universitas Pasific Morotai
  • Alfriyani Yunita Malondo Universitas Pasific Morotai
  • Resmila Dewi STIKES AS Syifa Aceh
Keywords: chitosan, fish scales, shelf life, organoleptic, smoked fish

Abstract

This study aimed to determine the shelf life of smoked fish that had been covered with fish scales. This study used eight different treatments, including coating with coconut oil, acetic acid at a concentration of 0.5 percent, and chitosan (2, 4, 6, 8, and 10 percent). Chitosan-coated smoked fish were stored at room temperature, and their appearance, smell, taste, texture, mold, and mucus were evaluated using a sensory evaluation sheet for smoked fish (SNI 01-2346-2006). The results indicated that organoleptic smoked fish without chitosan coating did not meet the quality of organoleptic (value 7) on storage day 2, whereas organoleptic smoked fish with chitosan coating had a value > 7 on storage day 2 and 3. After three days of storage, the organoleptic appearance, smell, mold, and mucus of smoked fish coated chitosan fish scales with a concentration of 10%, the value is still 7. However, on storage day 2, the organoleptic taste and texture of smoked fish with chitosan coatings of 8% and 10% is still eligible (minimum value 7).

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Published
2021-06-19
How to Cite
Muhammad Nur, R., Asy’ari, Alfriyani Yunita Malondo, & Resmila Dewi. (2021). Extending the Shelf Life of Smoked Fish by the Use of Fish Scale Chitosan. Jurnal Airaha, 10(01), 088 - 098. https://doi.org/10.15578/ja.v10i01.246
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Articles