Authors : Happy Nursyam; Hefti Salis Yufidasari; Bambang Budi Sasmita

Volume/Issue : Volume 9 - 2024, Issue 6 - June

Google Scholar : https://tinyurl.com/bdhh4t2v

Scribd : https://tinyurl.com/5dbumhty

DOI : https://doi.org/10.38124/ijisrt/IJISRT24JUN418

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Abstract : This research aims to obtain the best method for the chitosan modification process by paying attention to fat content, TBA, and color (L, a*, b*). Two different chitosan production protocols, namely: DCMPA (deproteinization - decolorization - demineralization - deacetylation) as a control process and DPMCA (deproteinization - demineralization - decolorization - deacetylation)) as a modification process were used to obtain quality archived frozen tuna during storage. 30 days. The fat and color levels (a* and b*) were lowest in DCMPA using 5% acetic acid solvent. TBA content, color (L) in chitosan using 10% acetic acid solvent. Meanwhile, on the other hand, the fat content, color (a* and b*) of DPMCA chitosan used 10% acetic acid solvent, the TBA content and L value of chitosan were modified using 5% acetic acid solvent. In general, modified chitosan is able to protect tuna fillets from fat oxidation compared to standard.

Keywords : Chitosan, Fileted Tuna, Frozen, Acetic Acid, and Fat Oxidation.

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