Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish
Keumamah is a traditional fish product made from boiled and sun-dried skipjack, tuna, or mackerel. Keumamah has problems with quality decline and short shelf life. Chitosan, known for its antimicrobial properties, and gelatin, recognized for its ability to form protective layers and preserve food co...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/07/bioconf_icfaes24_03002.pdf |
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| author | Khafiyya Nida Uju Bustami |
| author_facet | Khafiyya Nida Uju Bustami |
| author_sort | Khafiyya Nida |
| collection | DOAJ |
| description | Keumamah is a traditional fish product made from boiled and sun-dried skipjack, tuna, or mackerel. Keumamah has problems with quality decline and short shelf life. Chitosan, known for its antimicrobial properties, and gelatin, recognized for its ability to form protective layers and preserve food color, are promising natural preservatives for fish products. This study aims to evaluate the effects of chitosan and gelatin on the physical, chemical, organoleptic, and microbiological qualities of keumamah fish. The research utilizes a factorial complete randomized design (CRD) with three treatments: 1% chitosan, 3% gelatin, and a combination of 1% chitosan and 3% gelatin, assessed over storage periods of 0, 7, and 14 days. Key parameters measured include proximate composition, pH, texture, color, peroxide value, water activity (aw), total volatile base (TVB), and total plate count (TPC). The findings indicate that chitosan treatment resulted in the lowest TVB value of 43.57 mg/100g and the lowest peroxide value of 5.11 meq/kg, significantly enhancing the preservation of keumamah. Based on organoleptic tests, gelatin treatment effectively maintained the best texture, while chitosan demonstrated superior preservation of color and aroma due to its antimicrobial properties. |
| format | Article |
| id | doaj-art-618ded35bd2140069b97809576a21f61 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-618ded35bd2140069b97809576a21f612025-02-05T10:43:33ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011560300210.1051/bioconf/202515603002bioconf_icfaes24_03002Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fishKhafiyya Nida0Uju1Bustami2Master’s student at Aquatic Product Techology Department, Faculty of Fisheries and Marine Science IPB UniversityLecturer at Aquatic Product Techology Department, Faculty of Fisheries and Marine Science IPB UniversityLecturer at Aquatic Product Techology Department, Faculty of Fisheries and Marine Science IPB UniversityKeumamah is a traditional fish product made from boiled and sun-dried skipjack, tuna, or mackerel. Keumamah has problems with quality decline and short shelf life. Chitosan, known for its antimicrobial properties, and gelatin, recognized for its ability to form protective layers and preserve food color, are promising natural preservatives for fish products. This study aims to evaluate the effects of chitosan and gelatin on the physical, chemical, organoleptic, and microbiological qualities of keumamah fish. The research utilizes a factorial complete randomized design (CRD) with three treatments: 1% chitosan, 3% gelatin, and a combination of 1% chitosan and 3% gelatin, assessed over storage periods of 0, 7, and 14 days. Key parameters measured include proximate composition, pH, texture, color, peroxide value, water activity (aw), total volatile base (TVB), and total plate count (TPC). The findings indicate that chitosan treatment resulted in the lowest TVB value of 43.57 mg/100g and the lowest peroxide value of 5.11 meq/kg, significantly enhancing the preservation of keumamah. Based on organoleptic tests, gelatin treatment effectively maintained the best texture, while chitosan demonstrated superior preservation of color and aroma due to its antimicrobial properties.https://www.bio-conferences.org/articles/bioconf/pdf/2025/07/bioconf_icfaes24_03002.pdf |
| spellingShingle | Khafiyya Nida Uju Bustami Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish BIO Web of Conferences |
| title | Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish |
| title_full | Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish |
| title_fullStr | Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish |
| title_full_unstemmed | Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish |
| title_short | Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish |
| title_sort | inhibitory effect of chitosan and gelatin on the physical chemical organoleptic and mikrobiological quality of keumamah fish |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/07/bioconf_icfaes24_03002.pdf |
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