Open AccessThe effect of iron powder as oxygen absorber active packaging on fish oil total oxidation value
Author(s) -
Euis Nurul Hidayah,
Rr. Juni Triastuti,
Annur Ahadi Abdillah
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/441/1/012009
Subject(s) - active packaging , fish oil , oxygen , food science , chemistry , shelf life , bottle , fish <actinopterygii> , food packaging , materials science , composite material , fishery , organic chemistry , biology
The high content of unsaturated fatty acids causes fish oil can be easily damaged by oxidation. Direct oxygen contact with food is the initial stage of food damage by oxygen. The use of active packaging aims to extend the shelf life, maintain the sensory and quality of the packaged material. Oxygen absorber commonly used in the market is iron powder. This study aims to determine the potential use of iron powder as an active oxygen absorbent material in the packaging in reducing the total value of oxidation of fish oil during the storage period. This study used a completely randomized design with 6 treatments. Fish oil stored in a Polyethylene Terephthalate packaging bottle and placed in a refrigerator at 23°C for 21 days. The addition of iron powder on fish oil packs is 2.7 grams, 5.4 grams, 8.1 grams, and 10.7 grams with negative controls in the form of pure fish oil and positive control in the form of packaged fish oil. The results showed that the addition of 10.7 grams of iron powder as an oxygen absorber to the active packaging of fish oil had a greater ability to reduce the total value of fish oil oxidation during storage (P <0.05).