UTILIZATION CHITOSAN OF FRESH WATER LOBSTER (Cherax quadricarinatus) SHELL AS PRESERVATIVE IN CATFISH (Pangasius pangasius) MEATBALL

Abstract

ABSTRACT

`              This study aims to determine the effect of soaking chitosan of freshwater lobster shell on the characteristic and quality of catfish meatball during storage. The research method used was an experiment by application chitosan of freshwater lobster shell as a preservative in catfish meatball. The treatment given was the concentration of chitosan from fresh water lobster shells with a level of 0% (K₀), 1% (K₁), 3% (K₂), 6% (K₃) and as a group was storage time with time intervals of 0, 3, 6 and 9 days in 60 minutes of immersion. Parameters analyses were observed for organoleptic, pH, TPC (Total Plate Count) and proximate analysis including water, protein and fat content. Based on the result obtained that K₃ treatment was the best treatment for a appearance value (8.52) with the criteria was a regular round shape, uniform, not hollow and creamy white color; odor value (7.91) with criteria not fishy smell and fish balls specific; taste value (8.03) with good and dominant fish taste; texture value (7.71) with the criteria of dense, compact and slightly chewy texture. The pH value of 5.96 and the TPC value of 4.7x10⁴ Cfu/gr. The results of the proximate analysis of water, protein and fat content were 63.64%, 17.80% and 1.97%.

Keywords: preservative, chitosan, catfish meatball