SRI SEDJATI. K4A 004011. The Effect of Chitosan Concentration on Quality of
Dried-Salted Anchovy (Stolephorus heterolobus) during Room Temperature Storage
(Supervisors : Tri Winarni A. and Titi Surti)
Nowadays, more dangerous preservative stuffs are used to prepare fish processing product. Chitosan has antimicrobial characteristic and safe for human, so it can be used to preserve foodstuffs. The research is aimed to study the effect of chitosan on quality of dried-salted anchovy (S. heterolobus) stored at room temperature. The aim of this study were to analyze the product quality of samples and to know the correlation between independent variables (chitosan concentration and storage time) against dependent variables of product quality from chemical aspects (moisture content, water activity), microbiological (TPC, Staphylococcus aureus) and organoleptic test (appearance, odor, flavor and texture). The quality of dried-salted anchovy was refer to SNI 01-2708-1992.
The present work of this research employed a laboratory-experimental method with two factors and design as Randomized Complete Block. The first factor was three levels of chitosan concentration (0.0%; 0.5%;1.0%) and the second factor was five levels of storage time ( 0; 2; 4; 6; 8 weeks). Furthermore, the data were analyzed by ANOVA and linear regression (for chemical and microbiological aspects) and Kruskal-Wallis test for organoleptic aspects.
The results of this research indicated that different chitosan concentration was
significantly reduce the total bacterial counts (p<0.01). The total bacterial counts for treatment with 0. 5% chitosan and 0.0% (no chitosan) were significantly different, but for 0.5% and 1.0% chitosan treatment were not significantly different. During storage at room temperature, different storage time was significantly influenced the moisture content and total bacterial counts (p<0.01). There was no significant difference of moisture content at zero (0) week and after 2 weeks period of storage.
However, there was significant difference of moisture content after 4, 6 and 8 weeks of storage. The total bacterial counts at 0 week and after 2, 4, 6 weeks were significantly different, but were not significantly different for 0 week and 8 weeks storage time. Water activity and organoleptic variables were not influenced chitosan concentration either storage time. The interaction of chitosan concentration and storage time were only significantly influenced the total bacterial count (p<0.01).
The product qualities of all samples were referred to SNI 01-2708-1992. The range of quality tests were 16.74 – 20.36 % for moisture content, 0.625 -0.649 for water activity, 25 – 330 cfu for total bacterial counts, negative for Staphylococcus aureus and 6.7 – 7.3 for organoleptic tests.
Key words : Chitosan Concentration, Dried-salted Anchovy (S. heterolobus), Storage Time