Edible Coating Application with Addition of Kecombrang Flower Concentrates to Maintain Quality Fillets of Gurami Fish During Storage

摘要

Gouramy fish fillet is fish meat obtained through minimal processing techniques that have been separated from the head, tail and fish bone. The fish fillet is known to have easily damaged during storage, so it requires proper handling to improve the shelf life. One of the food preservation techniques that can be applied to gouramy fish fillets is edible coating with the addition of concentrate flower kecombrang as antimicrobial and antioxidants agents. The purpose of the research was to know the effect of concentration addition of kecombrang flower and fruit concentrate. The research used a factorial Randomized Complete Design Factors studied was concentration addition of concentrate. The data were analyzed using the F test and DMRT test with a=5%. The results showed that application edible coating with addition of kecombrang flower concentrate on gouramy fish fillet showed good results when viewed from hardness, color intensity and free fatty acid (FFA), the best concentration addition of kecombrang concentrate is 4% in terms of hardness value 1.77 kg/cm~2; color intensiy of 12.14; pH of 6.78; formol value of 3.39%; FFA of 0,50% and total microbial of 4.86 log CFU/g.