Kezia Indahyu Aryant, 060911295 (2012) PENGGUNAAN CHITOSAN SEBAGAI BAHAN PENGAWET ALAMI DAN PENGARUHNYA TERHADAP TINGKAT KESEGARAN IKAN BANDENG (Chanos sp.) SELAMA PENYIMPANAN PADA SUHU KAMAR. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Milkfish (Chanos sp.) becomes the most favorite fish in the society because of its delicious taste. Milkfish is one of the ingredients which are easy to decompose. Therefore, an appropriate preservation technique is needed to maintain its freshness level. Chitosan is kind of modification from chitin compound which can be found in the crustacean’s shells like in shrimp’s and crab’s. Chitosan has capability to press the growth of bacteria and can be used as food preservative. The aim of the study was to know the effects of chitosan toward the freshness level of milkfish in the room temperature. The methods of this research were Postma and Organoleptic test. This research consists of 5 treatments (P0, P1, P2, P3, and P4) with 6 replications. P0 as the control, P1 chitosan solution 0.5%, P2 chitosan solution 1%, P3 chitosan solution 1.5%, and P4 chitosan solution 2%. The data were analyzed by using Kruskal-Wallis test and continued with Mann-Whitney Test to find the differences between control and treatments. The result showed that P3 give the greatest effect among all treatments, 1.5% concentration of chitosan gives the good effect toward the milkfish freshness.

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