KITOSAN CANGKANG UDANG WINDU SEBAGAI PENGAWET FILLET IKAN GABUS (Channa striata)
2013
Wahyuni, Sri | Khaeruni, Andi | Hartini
Chitosan has a great opportunity to use as a natural preservative in fi shery products due to it’s antimicrobial activity. Th is study aimed to investigate characteristics of chitosan from tiger prawn shell and its infl uence on the activity of microbial spoilage, nutritional value, organoleptic and shelf life of fresh striped snackhead fi sh fi llets. Chitosan with concentrations of 0, 1, 1.5, and 2% used as a preservative in striped snackhead fresh fi sh fi llet and stored at room temperature for 10, 15, 20, and 25 hours. Treatment of 1.5% chitosan could extended shelf life of fi sh fi llets striped snackhead by reducing water content and growth at spoilage bacteria and maintaining protein content of fi sh fi llet up to 20 hours.
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This bibliographic record has been provided by IPB University in The City of Bogor (formerly Bogor Agricultural University)