THE EFFECT OF TAPIOCA-BASED EDIBLE COATING ENRICHED WITH NISIN ON QUALITY OF PATIN (PANGASIUS HYPOPHTHALMUS) FILLET DURING COLD STORAGE | Zendy

Rohula Utami | Zendy; Asri Nursiwi | Zendy; Nadia Wohon | Zendy

Open Access

THE EFFECT OF TAPIOCA-BASED EDIBLE COATING ENRICHED WITH NISIN ON QUALITY OF PATIN (PANGASIUS HYPOPHTHALMUS) FILLET DURING COLD STORAGE

Author(s) -

Rohula Utami,

Asri Nursiwi,

Nadia Wohon

Publication year - 2018

Publication title -

jurnal teknologi

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.191

H-Index - 22

eISSN - 2180-3722

pISSN - 0127-9696

DOI - 10.11113/jt.v80.11725

Subject(s) - nisin , food science , chemistry , fillet (mechanics) , pangasius , coating , thiobarbituric acid , fish fillet , cold storage , fish <actinopterygii> , biology , fishery , catfish , biochemistry , horticulture , materials science , antimicrobial , enzyme , organic chemistry , composite material , lipid peroxidation

The effect of tapioca-based edible coating enriched with nisin in preserving the quality of patin fish fillet during cold stored (410C) for 16 days was evaluated. The examination was conducted including Total Plate Count (TPC), pH, TVB (Total Volatile Base), and TBA (Thiobarbituric Acid) values. The results showed that the tapioca-based edible coating enriched with nisin significantly has affected the TPC, TVB, and TBA values, and insignificantly affected the pH of patin fillets samples. The higher nisin activity on the tapioca-based edible coating solutions, the better effect on maintaining the quality of patin fish fillets. Enrichment of nisin at 2000 IU/ ml on tapioca-based edible coating solution could maintain the patin fish fillets quality during 16th day stored at 410C.

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