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Title: :  The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement
PaperId: :  13632
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 7 Issue 1 2021
DUI:    16.0415/IJARIIE-13632
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Iis RostiniUniversitas Padjadjaran
Rusky I. PratamaUniversitas Padjadjaran

Abstract

Fisheries Product Processing Technology
antibacterial, chitosan, low temperature, microbe, steamed shrimp
Steamed shrimp is one of the processed fishery products that is popular with the public, mainly because it has high protein content, attractive color, has a distinctive taste and can be eaten immediately. To minimize the quality degradation process in steamed shrimp, such as discoloration and microorganism activity, chitosan was added as an edible coating. This study aims to inhibit the damage of steamed shrimp which are given chitosan edible coating during the storage period. The method used in this study is an experimental method. Steamed shrimp soaked in edible coating added with chitosan treatment of 0%, 1.5%, 2%, 2.5%, and 3% for 3 minutes, and stored at low temperature (5-10 oC). Observations were made on day-1, 3, 4, 5, 7, 8, 9, 10, 11, 12, and day-13. The parameters observed included moisture content and color test. The results showed that the 2% chitosan concentration was the optimal concentration for storing steamed shrimp at low temperature on the 12th day, with a water content of 68.34% and the steamed shrimp sample had a white color with a slightly yellowish red color.

Citations

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IJARIIE Iis Rostini, and Rusky I. Pratama. "The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement" International Journal Of Advance Research And Innovative Ideas In Education Volume 7 Issue 1 2021 Page 1085-1091
MLA Iis Rostini, and Rusky I. Pratama. "The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement." International Journal Of Advance Research And Innovative Ideas In Education 7.1(2021) : 1085-1091.
APA Iis Rostini, & Rusky I. Pratama. (2021). The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement. International Journal Of Advance Research And Innovative Ideas In Education, 7(1), 1085-1091.
Chicago Iis Rostini, and Rusky I. Pratama. "The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement." International Journal Of Advance Research And Innovative Ideas In Education 7, no. 1 (2021) : 1085-1091.
Oxford Iis Rostini, and Rusky I. Pratama. 'The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement', International Journal Of Advance Research And Innovative Ideas In Education, vol. 7, no. 1, 2021, p. 1085-1091. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/The_Effect_of_Chitosan_based_Edible_Coating_on_the_Shelf_Life_of_Steamed_Shrimp_Based_on_Moisture_Content_and_Color_Measurement_ijariie13632.pdf (Accessed : 25 March 2021).
Harvard Iis Rostini, and Rusky I. Pratama. (2021) 'The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement', International Journal Of Advance Research And Innovative Ideas In Education, 7(1), pp. 1085-1091IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/The_Effect_of_Chitosan_based_Edible_Coating_on_the_Shelf_Life_of_Steamed_Shrimp_Based_on_Moisture_Content_and_Color_Measurement_ijariie13632.pdf (Accessed : 25 March 2021)
IEEE Iis Rostini, and Rusky I. Pratama, "The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement," International Journal Of Advance Research And Innovative Ideas In Education, vol. 7, no. 1, pp. 1085-1091, Jan-Feb 2021. [Online]. Available: https://ijariie.com/AdminUploadPdf/The_Effect_of_Chitosan_based_Edible_Coating_on_the_Shelf_Life_of_Steamed_Shrimp_Based_on_Moisture_Content_and_Color_Measurement_ijariie13632.pdf [Accessed : 25 March 2021].
Turabian Iis Rostini, and Rusky I. Pratama. "The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 7 number 1 (25 March 2021).
Vancouver Iis Rostini, and Rusky I. Pratama. The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2021 [Cited : 25 March 2021]; 7(1) : 1085-1091. Available from: https://ijariie.com/AdminUploadPdf/The_Effect_of_Chitosan_based_Edible_Coating_on_the_Shelf_Life_of_Steamed_Shrimp_Based_on_Moisture_Content_and_Color_Measurement_ijariie13632.pdf
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