| dc.description.abstract | Utilization of chitosan crabs (Portunus pelagicus) modified with citric acid as a preservative in red snapper has been carried out using the soaking method for 10 minutes with variations of 1% chitosan, 1% citric acid, 1% chitosan-citric acid 1,5%; 2%; 2,5%; 3% and without soaking (control), storage of red snapper meat in polyethylene plastic at room temperature to minimize interaction between red snapper meat and the environment. The parameters used were organoleptic tests based on SNI 01-2346-2006 hedonic scale covering color, aroma and texture, moisture test using the thermogravimetric method, microbiological Test using total plate count method (TPC) and total volatile base (TVBN) test. From the results of the study, it was found that the variation of chitosan 2,5% modified with citric acid had a moisture content of 74,43%, total bacterial colonies were 4 x 105 CFU/mL, total volatile nitrogen base was 12,32 mg-N/100g, and organoleptic color , aroma, and texture with a value of 7,53; 7,00; and 7,33. The best formulation of chitosan modified with citric acid was shown in samples by soaking 2,5% chitosan modified with citric acid which was able to preserve red snapper fish meat until the first day of storage | en_US |
