Application of Edible Coating Bases Extract of Lindur (Bruguiera gymnorrhiza) and Chitosan on Peeled Off Shrimp

Indah Rosulva, Yadi Haryadi, Emma Hastarini

Abstract


Shrimp, one of fishery product commodities has been processed  in dried and freezed in the forms of whole fresh, head-off tail on and peeled off. Peeled off shrimp is usually sold at supermarkets and displayed at an air conditioned equipped with lights. This condition causes the temperature of display room increase more than 10°C from its initial temperature (-1.6°C), therefore the products presented will suffer a quality degradation. Edible coating can be applied as a packaging to protect shrimps from any damage during storage, to extend the storage period and maintain products’ quality. Besides chitosan, the extract of fruit of lindur plant (that belongs to mangrove group) is suggested as have preservative and antimicrobial activities. In the present study, edible coating was formulated using a combination of chitosan (0 %, 1 %, 2 %) and Lindur fruit extract (0 %, 1 %, 2 %). The observation were conducted at one day and seven days of storage using the parameters of TVB value, pH, TPC, and organoleptic characteristics. The results showed that edible coating with 2 % of lindur extract without chitosan (K0L2) is able to inhibit bacterial growth at storage temperature of  ±10°C . The values of TVB, TPC, pH, and sensory (texture, colour, odor and general acceptance) characteristic are significantly different from those of other treatments (p < 0.05) after one week storage. Lindur extract of  2% is the optimum concentration to inhibit the increase of microbial count. This study demonstrated that lindur’s extract can be an alternative as antibacterial materials and it is effective as a natural preservative for peeled shrimp.

 


Keywords


edible coatings, LINDUR (Bruguiera gymnorrhiza), chitosan, peeled off shrimp

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References


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