The effect of various concentration of tilapia (Oreochromis sp.) surimi for edible coating on the shelf-life of Pangasius sp. fillets

• Published in: IOP conference series. Earth and environmental science Vol. 137; no. 1; pp. 12078 - 12084
• Main Authors: Purnama, M A P, Agustono, Sahidu, A M
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.04.2018
• Subjects: Coating; Coatings; Design of experiments; Experimental design; Fillets; Fish; Freshwater fish; Mechanical properties; Oreochromis; Pangasius; Pizza; Polysaccharides; Room temperature; Saccharides; Shelf life; Surimi; Tilapia
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/137/1/012078

Pangasius sp. fillets prone to deterioration the quality that will affect the appearance and the shelf life of fillets. The effort to extend the shelf life of fish fillet that is by using an edible coating. Surimi can be used as a protein-based edible coating because they have superior inhibitory and mechanical properties compared to the polysaccharides based material. Surimi can be made from freshwater tilapia (Oreochromis sp.) fish. The experimental design used was Completely Randomized Design (CRD) with five treatments of surimi (0 gr, 2 gr, 4 gr, 6 gr, 8 gr) with four replications. The results showed that Pangasius sp. fillets with an edible coating 8 gr surimi have the highest value in the organoleptic test. The pH testing on Pangasius sp. fillets with edible coating 2 gr, 4 gr, 6 gr, and 8 gr surimi from the 0th hour to 18th hour have increased but slower than Pangasius sp. fillets without edible coating surimi. The best value of Total Plate Count (TPC) test is in edible coating 6 gr and 8 gr surimi as it is in accordance with SNI 2696:2013 at room temperature storage until the 18th hours.