Chitosan from snapper fish scale waste (Lutjanus spp.) for edible coating

Indonesia is known for its rich fisheries sector. The portion of fish that can be consumed is only 40-50% of the total, the rest is disposed of as waste. Chitosan can be found in fish scales. This study aims to determine the effect of chitosan edible coating from scale waste in extending the shelf l...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-07, Vol.1036 (1), p.12032
Main Authors: Florencia, A, Putra, S E D, Mukti, Y P
Format: Article
Language:English
Subjects:
Antibacterial activity
Chitosan
Coating effects
Coatings
Deacetylation
Demineralization
Demineralizing
Fish
Fisheries
Grapes
Moisture content
Organoleptic properties
Paraffin
Paraffin wax
Scales
Shelf life
Vitaceae
Water content
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Summary:Indonesia is known for its rich fisheries sector. The portion of fish that can be consumed is only 40-50% of the total, the rest is disposed of as waste. Chitosan can be found in fish scales. This study aims to determine the effect of chitosan edible coating from scale waste in extending the shelf life of grapes and the level of consumer acceptance of chitosan edible coating. Chitosan was extracted through deproteination, demineralization, and deacetylation process. Chitosan solutions were made with various concentrations. Based on the results, the chitosan obtained had a yield of 36,32%, water content 3,86%, and ash content 89,54%. In the antibacterial activity test, the inhibition zone formed by chitosan was smaller than 0% chitosan. In the calculation of the De Garmo test obtained the concentration of 0,5% was the best concentration of chitosan. Based on the results of the shelf life estimation test, chitosan coating treatment still cannot replace paraffin wax in extending the shelf life of grapes. In the organoleptic results between samples with coating compared to samples without coating, the results show that the provision of chitosan coating can be accepted by consumers without changing the organoleptic characteristics of the grapes.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1036/1/012032