Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets

ROHULA UTAMI (Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Central Java, Indonesia)
KAWIJI KAWIJI (Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Central Java, Indonesia)
DANAR PRASEPTIANGGA (Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Central Java, Indonesia)
GODRAS JATI MANUHARA (Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Central Java, Indonesia)
LIA UMI KHASANAH (Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Central Java, Indonesia)
NENSI ANGGRAINI (Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Central Java, Indonesia)
FENY MARGITA LESTARI (Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Central Java, Indonesia)

Nusantara Bioscience
Vol. 8 No. 2 (2016)

Abstract. Utami R, Kawiji, Praseptiangga D, Manuhara GJ, Khasanah LU, Anggraini N, Lestari FM. 2016. Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets. Nusantara Bioscience 8: 264-267. Due to antimicrobial and antioxidant properties of essential oil, Javanese turmeric and red ginger potentially used as preservation agents on food. Cassava starch-based edible coating enriched with Javanese turmeric and red ginger essential oils were applied to maintaining of patin fillets quality during frozen storage. Fillets quality were analyzed based on microbiological (total plate count) and chemical properties (total volatile bases; thiobarbituric acid value). Different concentration of Javanese turmeric and red ginger essential oil enrichment were studied (0, 0.1, and 1% (v/v of distilled water)). Javanese turmeric and red ginger essential oils enrichment on coating solution significantly inhibited microbial proliferation, retarded protein deterioration and delayed lipid oxidation in fillet during frozen storage for four months. Increasing essential oil concentration showed on the increase in maintaining fish quality. The results indicated that Javanese turmeric and red ginger essential oil addition on cassava starch-based edible coating could maintain quality and extend the shelf life of frozen fish fillets and can be used as an alternative fish fillets preservation.