Issue |
BIO Web Conf.
Volume 156, 2025
The 6th International Conference on Fisheries, Aquatic, and Environmental Sciences (ICFAES 2024)
|
|
---|---|---|
Article Number | 03002 | |
Number of page(s) | 10 | |
Section | Fisheries (Biodiversity, Aquaculture, Food and Nutrition, Sustainable Seafood, Natural Resources, Conservation, Capture Fisheries) | |
DOI | https://doi.org/10.1051/bioconf/202515603002 | |
Published online | 30 January 2025 |
Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish
1 Master’s student at Aquatic Product Techology Department, Faculty of Fisheries and Marine Science IPB University, Bogor, 16680, Indonesia
2 Lecturer at Aquatic Product Techology Department, Faculty of Fisheries and Marine Science IPB University, Bogor, 16680, Indonesia
* Corresponding author: khafiyya.nida@apps.ipb.ac.id
Keumamah is a traditional fish product made from boiled and sun-dried skipjack, tuna, or mackerel. Keumamah has problems with quality decline and short shelf life. Chitosan, known for its antimicrobial properties, and gelatin, recognized for its ability to form protective layers and preserve food color, are promising natural preservatives for fish products. This study aims to evaluate the effects of chitosan and gelatin on the physical, chemical, organoleptic, and microbiological qualities of keumamah fish. The research utilizes a factorial complete randomized design (CRD) with three treatments: 1% chitosan, 3% gelatin, and a combination of 1% chitosan and 3% gelatin, assessed over storage periods of 0, 7, and 14 days. Key parameters measured include proximate composition, pH, texture, color, peroxide value, water activity (aw), total volatile base (TVB), and total plate count (TPC). The findings indicate that chitosan treatment resulted in the lowest TVB value of 43.57 mg/100g and the lowest peroxide value of 5.11 meq/kg, significantly enhancing the preservation of keumamah. Based on organoleptic tests, gelatin treatment effectively maintained the best texture, while chitosan demonstrated superior preservation of color and aroma due to its antimicrobial properties.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.