The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus)
One of the problems that often arise in the fisheries sector is to maintain quality. Chitosan as a natural preservative is an alternative because it is synthesized from shrimp shells and from invertebrate animal shells. Shrimp shell containing chemical compounds chitin and chitosan is a waste that...
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Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2023-09-01
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| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
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| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/34 |
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| author | Ayu Diana Marnida Yusfiani Anggi Anshori |
| author_facet | Ayu Diana Marnida Yusfiani Anggi Anshori |
| author_sort | Ayu Diana |
| collection | DOAJ |
| description |
One of the problems that often arise in the fisheries sector is to maintain quality. Chitosan as a natural preservative is an alternative because it is synthesized from shrimp shells and from invertebrate animal shells. Shrimp shell containing chemical compounds chitin and chitosan is a waste that is easily obtained and available in large quantities, which has not been utilized optimally, therefore it is necessary to utilize shrimp waste into chitosan as a preservation of freshness quality in tilapia. Realizing healthy food ingredients and types of preservation that are safe for the human body is the first step to improve a better quality of life. This study aims to determine the benefits of artificial chitosan as a preservative to improve the quality of freshness in tilapia (Oreochromis niloticus). The method in this research is an experimental method by preserving tilapia (Oreochromis niloticus) with different immersion times of artificial chitosan. The design carried out was a completely randomized non-factorial design. The observed parameters were the organoleptic test, the TVB test, and the test of the peroxide results from all tests showing that three hours of submersion was better than 1 and 2 hours of substation, all in relation to 7, 9 and 11 hours of observation. A seventh-hour observation is picking up no difference between 1, 2 and 3 hours of submersion.
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| format | Article |
| id | doaj-art-72ce29b510ec4be98dc3022bfb00bab8 |
| institution | Kabale University |
| issn | 2776-6500 2745-7885 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas |
| record_format | Article |
| series | Andalasian International Journal of Agricultural and Natural Sciences |
| spelling | doaj-art-72ce29b510ec4be98dc3022bfb00bab82025-01-18T10:11:23ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852023-09-01301The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus)Ayu Diana0Marnida Yusfiani1Anggi Anshori2Tanjungbalai PolytechnicTanjungbalai PolytechnicPT Japfa Comfeed Indonesia One of the problems that often arise in the fisheries sector is to maintain quality. Chitosan as a natural preservative is an alternative because it is synthesized from shrimp shells and from invertebrate animal shells. Shrimp shell containing chemical compounds chitin and chitosan is a waste that is easily obtained and available in large quantities, which has not been utilized optimally, therefore it is necessary to utilize shrimp waste into chitosan as a preservation of freshness quality in tilapia. Realizing healthy food ingredients and types of preservation that are safe for the human body is the first step to improve a better quality of life. This study aims to determine the benefits of artificial chitosan as a preservative to improve the quality of freshness in tilapia (Oreochromis niloticus). The method in this research is an experimental method by preserving tilapia (Oreochromis niloticus) with different immersion times of artificial chitosan. The design carried out was a completely randomized non-factorial design. The observed parameters were the organoleptic test, the TVB test, and the test of the peroxide results from all tests showing that three hours of submersion was better than 1 and 2 hours of substation, all in relation to 7, 9 and 11 hours of observation. A seventh-hour observation is picking up no difference between 1, 2 and 3 hours of submersion. https://chipset.fti.unand.ac.id/index.php/aijans/article/view/34Artificial ChitosanFreshness QualityTilapia (Oreochromis niloticus) |
| spellingShingle | Ayu Diana Marnida Yusfiani Anggi Anshori The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) Andalasian International Journal of Agricultural and Natural Sciences Artificial Chitosan Freshness Quality Tilapia (Oreochromis niloticus) |
| title | The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) |
| title_full | The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) |
| title_fullStr | The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) |
| title_full_unstemmed | The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) |
| title_short | The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) |
| title_sort | influence of soaking duration of artificial chitosan from by product frozening shrimp on the effectiveness of fresh quality tilapia oreochromis niloticus |
| topic | Artificial Chitosan Freshness Quality Tilapia (Oreochromis niloticus) |
| url | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/34 |
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