<![CDATA[This research was conducted the concentration of chitosan in maintaining thequality of fresh carp (Osprhonemus gouramy). The method used in this study was theexperimental method, by soaking fresh carp in a chitosan liquid 0%; 1%; 2% and 3%.Fresh carp observed to organoleptic includes eyes specification, gills, slime, meat(color and appearance), smell and texture; total plate count and total volatile base.Theresults showed the concentration of chitosan liquid could maintain the freshness ofthe fish. Treatment of 3% chitosan liquid was the best treatment. 3% chitosan liquidcould maintain the freshness of carp during to 16 hours with the value of parameterseye of 7.05; gill of 7,05); slime of 7.05; odor of 7.48; texture of 7.13; meat of 7.12; atotal of bacterial colonies of 1.99x105 colony/g; total volatile bases of 21.07 mg / 100g and pH of 5.78.Keywords: carp (Osprhonemus gouramy), chitosan, quality fresh fish]]>
Copyrights © 2015
