| dc.description.abstract | Utilization of chitosan with the addition of ascorbic acid to increase the shelf life of tilapia meat using the coating method. In this study, the effectiveness of chitosan with the addition of ascorbic acid was tested. The treatments used were tilapia meat without treatment and with treatment at 1% chitosan variation, 1% ascorbic acid, 1% ascorbic acid addition to chitosan with 1% variation; 1.5%; 2%; 2.5%; 3%. Storage of tilapia meat in polyethylene plastic at room temperature. Functional group analysis using FTIR was carried out to determine the interaction of chitosan with ascorbic acid which was indicated by a decrease in the transmittance value of the C=O group from 66% to 60%. The organoleptic test results include color, aroma and texture with respective values of 6.86; 7.06; 7,2. Test moisture content 78.46%. Microbiological test results andvolatile base nitrogen (TVBN) was carried out on the best variation, namely chitosan 2.5%-ascorbic acid of 17 x 105 CFU/ml for total bacterial colonies and 14.00 mgN/100mg for total volatile base nitrogen value | en_US |
