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Maintaining the quality of fish can be done in several ways among others by utilizing the edible packaging technology. The use of chitosan biopolymers in the form of chitosan nanoparticles to maintain the quality of fresh skipjack fish and smoked tuna is the best solution to avoid the use of synthetic compounds. The purpose of this research is to examine the utilization of the biopolymer material of nanoparticles chitosan coconut crab (NPs CsCC) of the beads-milling method as a natural preservative and antibacterial on the manufacture of edible fish-coating tuna fresh fillet and smoked tuna fish. Results showed that the use of chitosan nanoparticles as an edible coating can serve as active packaging and able to maintain the quality of fishery products. This is evident from the formula of using the concentration of nanoparticles chitosan coconut crab (NPs CsCC) and the duration of observations as follows; The addition of 2 (% w/v) nanoparticles in a fresh tuna coating fish fillet can meet SNI standard (12 hours observation time). The addition of 3 (% w/v) nanoparticles on the fish coating in filet smoked tuna can meet SNI standard (observation time 72 hours).

Introduction Test Edible Coating Fresh Fish Fillet of Tuna and Smoked Fish Using Biopolymer Nanoparticle Chitosan Coconut Crab