Effect of soaking of fresh squid in chitosan solution on squid shelf life during storage at room temperature

A research was conducted to study the effect of soaking of fresh squid in chitosan solution and squid shelf life during storage at room temperature. Fresh squid was soaked in chitosan solution at various concentrations (0; 0.30; 0.38; 0.50; and 0.75%) for 30 minutes. The squid freshness was observed every 8 hours until the product was rejected by panelists. Proximate analysis, Total Volatile Base (TVB), pH, and Total Plate Count (TPC) were determined, while sensory evaluation was also done. The results showed that based on TVB and TPC values, treatment with 0.75% chitosan solution significantly extended the shelf life up to 16 hours, while other treatments, as well as control, could only be kept for 8 hours. However, based on appearance, color, odor, and texture, disregarding the bitter taste, soaking squid in 0. 75% chitosan extended the shelf life up to 40 hours. Treatment with 0.30; 0.38; and 0.50% chitosan could extend storage time until 32 hours, while untreated fresh squid (control) was rejected after 24 hours storage. For chitosan concentration of 0. 38 and 0. 50% light sour taste was detected, while for 0. 75% chitosan light bitter taste on product appeared. For concentration of more than 0.50 percent product appearance was worse due to the peeling off of the squid skin.Original Abstract: Penelitian ini dilakukan untuk melihat pengaruh perendaman dalam larutan kitosan terhadap daya awet cumi cumi yang disimpan pada suhu kamar. Pada penelitian ini, cumi cumi direndam dalam larutan kitosan masing masing dengan variasi konsentrasi 0; 0,30; 0,38; 0,50; dan 0,75% selama 30 menit. Pengamatan kesegaran dilakukan setiap 8 jam sampai produk cumi cumi ditolak oleh panelis. Parameter yang diamati meliputi analisis proksimat, Total Volatile Base (TVB), Total Plate Count (TPC) dan nilai organoleptik. Hasil penelitian menunjukkan bahwa berdasarkan nilai TVB dan TPC, perlakuan perendaman dalam larutan 0,75% kitosan dapat memperpanjang daya simpan cumi cumi selama 16 jam, tetapi perlakuan yang lain, termasuk kontrol, hanya mempunyai daya simpan hingga 8 jam. Akan tetapi dari hasil pengamatan rupa, warna, bau dan tekstur, tanpa memperhatikan rasa pahit, produk baru ditolak panelis pada jam ke 24 untuk kontrol, jam ke 32 untuk perlakuan konsentrasi kitosan 0,30; 0,38; dan 0,50%, dan jam ke 40 untuk konsentrasi tertinggi, yaitu 0,75%. Pada konsentrasi kitosan 0,38 dan 0,50% terdeteksi rasa tambahan berupa rasa agak asam, sedangkan pada konsentrasi 0,75 persen rasa ta