EFFECT OF EDIBLE COATING APPLICATION WITH THE ADDITION OF KECOMBRANG FLOWER (Etlingera elatior) POWDER ON THE QUALITY OF YELLOWFIN TUNA (Thunnus albacares) FILLETS

Abstract

Yellowfin tuna is often consumed in fillet form. Basically, fresh fish fillets decline in quality very quickly so preservation treatment is needed, one of which is edible coating. Kecombrang is a plant that has potential as a bioactive compound that can be added to edible coatings. This research aims to determine the effect of applying edible coating with the addition of various concentrations of kecombrang flower powder on the quality of yellowfin tuna fillets. This research using an experimental design, namely a Randomized Block Design (RAK) with 2 factors, namely the concentration of kecombrang flower powder (control; 0%; 0.5%; 1%; 1.5%) and long storage time (3 and 6 days). Then, quality analysis is carried out based on pH, color intensity, and sensory analysis. The results of testing the pH and color intensity were then analyzed using ANOVA and DMRT at the α = 5% level. The results showed that the difference concentration on the kecombrang flower powder (K) and the long storage time (L) had a significant effect on the pH value and had no significant effect on the color intensity. Meanwhile, for sensory analysis, the results showed that the more concentration of kecombrang flower powder added, better sensory values for the parameters of discoloration, drying, odor, and texture