EDIBLE COATING MINYAK ATSIRI KEMANGI (OCIMUM BASILICUM) PADA FILLET IKAN NILA (OREOCHROMIS NILOTICUS) SELAMA PENYIMPANAN DINGIN
Authors: Agustin Selly Fidia , Sari Ardhea Mustika , Khasanah Lia Umi 
Published: January 2021

ABSTRAK Fillet merupakan produk perikanan yang mudah mengalami kerusakan. Tujuan dari penelitian ini adalah mengetahui karakteristik minyak atsiri kemangi, dan edible film alginat dengan penambahan minyak atsiri kemangi, serta kemunduran mutu fillet ikan nila dengan aplikasi edible coating minyak atsiri kemangi selama penyimpanan dingin. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu konsentrasi minyak atsiri kemangi 0,5%, 1%, dan 1,5% pada suhu 4ºC. Data yang diperoleh dianalisis menggunakan one way ANOVA dan dilanjutkan dengan DMRT pada α 0,05 serta paired t-test pada α 0,05. Berdasarkan hasil karakterisasi minyak atsiri kemangi dapat diketahui rendemen minyak atsiri kemangi sebesar 0,4%, berat jenis 0,853 g/cm3, viskositas 0,002 N.m/s2 dan terdapat 38 senyawa aktif. Minyak atsiri kemangi memiliki diameter hambat bakteri Pseudomonas aeruginosa antara 5,667–18.350 mm. Edible film natrium alginat dengan penambahan minyak atsiri kemangi 0,5%, 1%, dan 1,5% memiliki nilai Water Vapor Transmission Rate (WVTR) sebesar 4,385–5,254 g/jam m2, kuat tarik 2,718–2,788 MPa, dan ketebalan 0,05–0,105 mm. Edible coating dilakukan dengan penambahan minyak atsiri kemangi 0% dan 1,5%. Coating fillet ikan nila dilakukan dengan metode dipping selama 1–2 menit. Hasil penelitian menunjukkan penggunaan edible coating minyak atsiri kemangi berpengaruh nyata terhadap parameter TPC, TVB, dan TBA akan tetapi tidak berpengaruh nyata terhadap pH. Kata kunci: Edible Coating; Kemangi; Minyak Atsiri; Penyimpanan Dingin ABSTRACT Fillet is perishable fishery product. This research aimed to determine the characteristics of basil essential oil (EO) and sodium alginate (SA) edible film with the addition of basil EO, and deterioration of tilapia fillet with the application of basil EO edible coating during cold storage. Complete Randomized Design with one factor, concentration of basil EO 0,5%, 1%, and 1,5% stored in 4 ºC was used in this study. The data obtained were analyzed using one way ANOVA and continued with DMRT and paired t-test at α=0,05. Based on the charactierization of basil EO, the yield of basil EO was 0,4%, specific gravimetry was 0,853 g/m3, viscosity was 0,002 N.m/s2 and contained 38 active compounds. Basil EO has inhibitory diameters of Pseudomonas aeruginosa between 5,667–18,350 mm. SA edible film with the addition of 0,5%, 1%, and 1,5% basil EO has a WVTR value of 4,385–5,254 g/hour m2, tensile strength of 2,718–2,788 MPa, and thickness of 0,05–0,105 mm. Application of edible coating to tilapia fillet was carry on by adding 1,5% basil EO and without adding basil EO as a control. Tilapia fillet coating was done using dipping method for 1–2 minutes. The result showed the use of basil EO significantly affected the TPC, TVB, and TBA but didn’t significantly affected the pH. The use of edible coating with addition of 1,5% basil EO exceeds the acceptance limit on the 9th day storage meanwhile the control treatment has exceeded the acceptance limit on the 6th day storage based on TVB value. Keywords: Microbiological damage; Oxidative Damage, Sodium Alginate