COMBINATION OF TAPIOCA STARCH WITH NANOCITOSAN IN EDIBLE FILM ON SHELF LIFE AND ORGANOLEPTIC VALUE OF FISH SIOMAY DURING ROOM TEMPERATURE STORAGE
Authors
Firman Maulana Barokah , Sanjati Nugroho , Ahmad Shofy Mubarak , Juni Triastuti , Eka Saputra , Adriana Monica SahiduDOI:
10.29303/jp.v15i5.1803Published:
2025-10-25Issue:
Vol. 15 No. 5 (2025): JURNAL PERIKANANKeywords:
Edible film, Fish Siomay, Nanocitosan, Shelf life, Tapioca starchArticles
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Abstract
Fish siomay are susceptible to bacterial contamination, have a high moisture content, and the lack of cold storage facilities in traditional shops can shorten the shelf life of siomay products. The solution to overcome these problems is to close and limit the interaction between the product and the environment by using edible films that are environmentally friendly, biodegradable, and antibacterial. Edible film is made from a combination of tapioca starch and fish scale nanokitosan. This study aims to determine the effect of the combination of tapioca starch with fish scale nanokitosan on edible film on the shelf life and organoleptic value of fish siomay during storage at room temperature. This study used a completely randomized design (CRD) with 5 treatments and 4 repetitions. The treatments used were PO (2.1% Tapioca Starch: 0% Nanokitosan), P1 (1.95% Tapioca Starch: 0.15% Nanokitosan), P2 (1.8% Tapioca Starch: 0.3% Nanokitosan), P3 (1.65% Tapioca Starch: 0.45% Nanokitosan), P4 (1.5% Tapioca Starch: 0.6% Nanokitosan). Data on thickness, Water Vapor Transmission Rate (WVTR), tensile strength, elongation, elastic modulus, moisture content, pH, Total Plate Count (TPC) were analyzed using ANOVA and DMRT while organoleptic tests used Krustal Wallis and Mann-Whitney. The results showed that the combination of different concentrations of tapioca starch and fish scale nanokitosan in the preparation of edible film affects the shelf life and organoleptic value of fish during storage at room temperature.
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