Abstract
Smart packaging that can detect the level of quality deterioration of fish is a new inspiration in providing the sense of practicality, quality assurance and food safety of fishery products in the future. Analysis of optical characteristics and dynamic nature of the response to the smart packaging with 48 mL chitosan-acetic 1% (w/v), 48 mL polyvinyl alcohol 1% (w/v) and 4 mL bromthmol blue indicator 0.2% based shows the real trend in detecting spoilage rate of tilapia fillet. Smart packaging visually can provide patterns of color changes from yellow to dark yellow next turn into green and the last become turquise during the process of fish spoilage. The spoilage rates observed of tilapia fillet with a parameter test value TVBN and TBC, showed the same tendency in detecting spoilage rate tilapia fillet, where the TVBN rate increased from 8.40+_0.40 mg N/100 g at the 0 hour to 52.36+_1.98 mg N/100 g at 15 hours and TBC rates from log 4.35+_0.07 (2.3x10 pangkat 4) CFU/g at the 0 hour to log 9.11+_0.05 (1.3x10 pangkat 9) CFU/g log at 15 hours.
Keywords: fish spoilage, smart packaging, tilapia fillet.
Authors
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
