Utilization Of Chitosan As A Natural Preservative Against Catfish
Abstract
Shrimp in Indonesia are generally exported abroad after removing the head, tail, and skin. One alternative to the
use of shrimp shell waste that has high economic value is processing shrimp shells into chitosan. The purpose of this
study was to determine the shelf life of catfish using chitosan and to determine the optimal concentration of chitosan
in catfish preservation. Chitosan applied to catfish showed that in the addition of a 0% chitosan solution, it had a
shelf life of up to day 2 for 48 hours for a 0.5 solution; 1; 1.5 and 2% shelf life up to day 5 or for 120 hours. The
most optimal concentration of chitosan for use in catfish is a 2% chitosan solution, and the total plate number (ALT)
test meets the requirements of the SNI standard so that it can still be consumed.
Downloads
References
Agustini, T.W. dan Sedjati, S., (2006). The Effect of Chitosan Concentration and Storage Time on the Quality of
Salted – Dried Anchovy (Stolephorus heterolobus). Journal of Coastal.
National Standardization Agency [BSN]. (2006). Indonesian National Standard Standard Indonesian Fresh Fish
Organoleptic Test Instructions. SNI-01-2346-2006. Jakarta:Indonesian National Standard
Irianto, K. (2006). Microbiology Reveals the World of Microorganisms. Volume I. Bandung. Yrama Widya
Publisher. Pp 126, 141.
Justisia, S R. (2016). Organoleptic Quality, Protein Content, and Economic Value of Nugget Substitution of
Catfish (Clarias batrachus) and Red Beans (Vigna angularis) as Snack Toddlers. Thesis. Airlangga University,
Surabaya.
Kaban, J. (2009). Chemical Modification of Chitosan and Product Applications
Produced. Thesis. North Sumatra University. Medan
Kusumaningjati. (2009). Antibacterial Potential of Chitosan as a Natural Preservative in Tofu. Thesis.
Biochemistry Study Program, Faculty of Mathematics and Natural Sciences. Bogor Agricultural Institute
Mahatmanti, W. Sugiyo, and W. Sunarto. (2011). Chitosan Synthesis and Its Use as Anti-Microbial Fresh Fish.
Research Report. Faculty of Mathematics and Natural Sciences. Semarang State University
Ridwanto, Utama, F. A. and Syahputra, R. A. (2016). Utilization of Snail Shell Waste (Acathina fulica) as Raw
Material for Chitosan Production. Scientific Journal, 16(2), pp. 43–48.
Ridwanto, Dalimunthe, G.I and Daulay, A. S. (2021). Isolation And Use Of Natural Chitosan As A Preservative
Strawberry Fruit. Procedure Of The National Seminar Of Research Results UMN AW. pp 494-503
Ridwanto, Daulay, A. S. and Gurning, K. (2022). Isolation and Characterization of Chitosan From Sea and
Freshwater Waste, North Sumatra Province, Indonesia, Rasayan Journal of Chemistry, 15(2), pp. 780–785.
doi:10.31788/RJC.2022.1526721.
Saragih, D. S. et al. (2022). Toxicity Test of Windu Shrimp (Penaeus monodon) Skin Chitosan With Brine
Shrimp Lethality Test Method. Indonesian Journal of Chemical Science and Technology, 05(1), pp. 4–6. [9]
Sedjati, S. (2006). Effect of Chitosan Concentration on Quality of Dry Salted Anchovy (Stolephorus
heterolobus) During Storage at Room Temperature. Thesis. UNDIP Postgraduate Program, Semarang.
Sedjati, S. and Agustini, W.T. (2007). The Effect of Chitosan Concentration and Storage Time on The
Quality of Salted-Dried Anchovy (Stolephorusheterolobus). Journal of Coasial Development. 10(2): 63-71.
Setyasih. (1999). Study of Quality Changes and salak pondoh and mango arumanis were minimally treated with
edible film during storage. Dessert. P. Post-IPB.
Suseno, S.H. (2006). Chitosan Natural Preservative Alternative to Formalin, Technology to Improve Regional
Competitiveness Towards a Better Life. Japan, (1): 11-15
Wardaniati, R.A and Sugiyani S. (2009). Making Chitosan from Shrimp Skin and Its Application for Preserving
Meatballs. Research Paper, UNDIP.
