The Use of Colour Indicator as a Smart Packaging for Monitoring Spoilage Fillet Catin Fish (Pangasius Sp.) In Room Temperature

• Published in: IOP conference series. Earth and environmental science 2023-05, Vol.1177 (1), p.12048
• Main Authors: Ningtyas, Rina, Jayarachman, Marsha Namira, Imam, Saeful, Muryeti
• Format: Article
• Language: English
• Subjects: Ammonium hydroxide; Color; Dyes; Fillets; Fish; Food packaging; Freshness; Indicators; Packaging materials; Pangasius; pH effects; Quality assessment; Room temperature; Sensitivity; Sensitivity analysis; Spoilage
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1177/1/012048

The purpose of this research was to manufacture smart packaging made from pH color indicators Methyl Orange (MO), Methyl Red (MR), and Bromocressol Green (BCG) and analyze the best indicators in responding to the decline of quality fillet of Pangasius spp. Sensitivity indicators were tested with simulated gas amin issued by NH 4 OH for 30 minutes. They tested the color change of indicator in field trials conducted with sensitivity to the decline of quality fillet fish Pangasius sp . every 3 hours for 15 hours. Further tests were done on the fish to find the time of fish freshness with the pH, TPC, and organoleptic (SNI 2346:2006). The research results showed that all indicators could be used as packaging materials for smart packaging that decline the quality of pangasius sp. indicator made of BCG responds better than the others. Test results of testing indicators sensitivity with NH 4 OH showed that all indicators could be used as indicators. The results of testing the sensitivity indicator against the decline of the quality of the pangasius sp. fillets showed that the limit of the freshness of the fish used in this research is over 6th hours to 9th hour of storage where at the 9th, the color of the indicator changed, MO from pink to yellowish-orange, MM from deep red to yellowish-orange and BCG from pale yellow to blue. At 9 hours of storage, the results of RGB of MO, MR, and BCG are 190.00±0.46, 165.07±0.78 and 0.70±238.04 accordance with the decline of the quality of the fish assessed from the test results of pH value (7.54), TPC (5.74 X 10 6) and the organoleptic value of appearance (5.0), smell (4.5) and texture (5.0). In conclusion, indicators made of MO, MR, and BCG can be used as smart packaging to detect the deterioration of Pangasius sp., and indicators made of BCG can respond better than indicators of MO and MR.