Pengaruh Penambahan Berbagai Variasi Coating terhadap Karakteristik Mutu Fillet Ikan Kakap Putih (Lates Calcarifer Sp) selama Penyimpanan Dingin - Widia, I Wayan; Budana, I Putu Yosan; Gunadnya, Ida Bagus Putu (Jurnal BETA (Biosistem dan Teknik Pertanian), 2023)
Abstrak Ikan kakap putih ( Lates calcarifer sp ) merupakan salah satu produk perikanan yang mudah rusak, sehingga perlu dilakukannya penanganan yang baik selama penyimpanan.  Menggunakan kitosan dan Cinnamon essential oil sebagai coating berpotensi untuk dijadikan sebagai bahan anti bakteri. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan berbagai variasi coating dan perlakuan coating terbaik terhadap karakteristik mutu fillet ikan kakap putih selama penyimpanan. Penelitian ini menggunakan RAL (Rancangan Acak lengkap). Perlakuan penambahan coating terdiri dari tanpa coating , coating penambahan kitosan 1,5g, coating penambahan cinnamon essential oil 1,5 % dan coating dengan kombinasi 1,5g kitosan dan 1,5 % cinnamon essential oil , dengan pengulangan sebanyak dua kali dan sample disimpan pada suhu 15 o C selama 8 hari. Hasil penelitian menunjukan dengan penambahan kitosan 1,5g dan cinnamon essential oil 1,5% serta perlakuan kombinasi dengan kitosan 1,5g dan cinnamon essential oil 1,5% sebagai coating memberikan pengaruh nyata selama penyimpanan dingin dilihat dari parameter pH, tekstur ( hardness ), color difference , TVB dan TPC. Perlakuan terbaik ditemukan pada coating menggunakan cinnamon essential oil 1,5% selama penyimpanan dingin. Perlakuan terbaik ditemukan pada coating menggunakan cinnamon essential oil 1,5% selama penyimpanan dingin. hingga hari ke 8 dengan nilai pH 5,9, tekstur ( hardness ) 3,1476 N, color difference 7,6, total volatile base 44,70 mg N/100 g, total plate count 5,79 CFU/g. Abstract White snapper ( Lates calcarifer sp ) is a perishable fishery product, so it needs to be handled properly during storage. Using chitosan and cinnamon essential oil as a coating has the potential to be used as an antibacterial. The purpose of this study was to determine the effect of adding various coating variations and the best coating treatment on the quality characteristics of barramundi fillets during storage. This study used CRD (completely randomized design). The coating addition treatment consists of no coating, coating with the addition of 1.5g chitosan, coating with the addition of 1.5% cinnamon essential oil and coating with a combination of 1.5g chitosan and 1.5% cinnamon essential oil, with repetition twice and the sample will be stored at temperature. 15 o C for 8 days. The research results showed that the addition of 1.5g chitosan and 1.5% cinnamon essential oil as well as a combination treatment with 1.5g chitosan and 1.5% cinnamon essential oil as a coating provided different effects during cold storage in terms of the parameters pH, pH, texture (hardness), color difference, TVB and TPC. The best treatment was found in coating using cinnamon essential oil 1.5% during cold storage until day 8 with a pH value of 5.9, texture (hardness) 3.1476 N, color difference 7.6, total volatile base 44.70 mg N /100 g, total plate count 5.79 CFU/g.