MAKING CHITOSAN EDIBLE COATING FROM MARINE INVERTEBRATES WASTE AND ITS APPLICATION AS NATURAL PRESERVATIVE IN SALTED FISH PROCESSING

Abstract

Chitosan is a cationic polysaccharide which can be used as food preservative and applied as edible
coating. This research aimed to determine chitosan level for salted fish preservation, to determine change of
dried fish included microbiological analysis (TPC), chemicals (Aw), TBA, proximate and organoleptic test. for
several weeks. The results of this study are 1.5% chitosan treatment appearance better than the usual treatment
of formalin and salting, salted fish products with 1.5% chitosan treatment did not different with salinity and
formalin treatment, fungi was not seen after 6 weeks of storage of 1.5% chitosan treatment, whereas in normal
salting the 4th week already visible, durable power of salted fish in the treatment of chitosan may be preserved
up to 3 months whereas durable power of normal salted fish was 2 months and formalin treatment 3 months 2
weeks.