The effect of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on refrigerated patin fillets quality


Citation

Andre Yusuf Trisna Putra, . and Kawiji, . and Andik Setiawan, . and Rohula Utami, . and Edhi Nurhartadi, . The effect of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on refrigerated patin fillets quality. pp. 413-419.

Abstract

The effects of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on patin fillets quality during 8 days refrigerated storage were investigated to determine their ability to extend fish shelf life. Fish quality was determined based on microbiological (Total Plate Count/TPC) and chemical (Total Volatile Bases/TVB Thiobarbituricacid/TBA and pH) properties. Concentration of each Kaempferia rotunda and Curcuma xanthorrhiza essential oil was varied at 0.1 and 1 while without essential oil (0) was named as control treatment. The results indicated that essential oil enrichment on edible coating were able to maintain the patin fillets quality. Based on microbiological propierties patin fillets quality only could be maintained by appliying 1 essential oils during 8 day storage. Furthermore 1 essential oils treatment also could retain patin fillets quality longer than others treatments based on chemical properties. Therefore Kaempferia rotunda and Curcuma xanthorrhiza essential oils enriched on cassava starch-based edible coating could extend patin fillets shelf life and use as an alternative fish preservation.


Download File

Full text available from:

Abstract

The effects of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on patin fillets quality during 8 days refrigerated storage were investigated to determine their ability to extend fish shelf life. Fish quality was determined based on microbiological (Total Plate Count/TPC) and chemical (Total Volatile Bases/TVB Thiobarbituricacid/TBA and pH) properties. Concentration of each Kaempferia rotunda and Curcuma xanthorrhiza essential oil was varied at 0.1 and 1 while without essential oil (0) was named as control treatment. The results indicated that essential oil enrichment on edible coating were able to maintain the patin fillets quality. Based on microbiological propierties patin fillets quality only could be maintained by appliying 1 essential oils during 8 day storage. Furthermore 1 essential oils treatment also could retain patin fillets quality longer than others treatments based on chemical properties. Therefore Kaempferia rotunda and Curcuma xanthorrhiza essential oils enriched on cassava starch-based edible coating could extend patin fillets shelf life and use as an alternative fish preservation.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Cassava starch
AGROVOC Term: Edible coatings
AGROVOC Term: Kaempferia
AGROVOC Term: Curcuma xanthorrhiza
AGROVOC Term: Essential oils
AGROVOC Term: Refrigerated storage
AGROVOC Term: Shelf life
AGROVOC Term: Fish
AGROVOC Term: Microbiological analysis
AGROVOC Term: Chemical properties
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:26
URI: http://webagris.upm.edu.my/id/eprint/21304

Actions (login required)

View Item View Item
Agris UPM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.