The purpose of this research is to determine the best concentration and effect of garlic extract incorporated on tilapia skin gelatin-based edible coating to preserve and extend the shelf life of fish meatball at cold storage. This research was conducted from May 2018 until October 2018 on Fisheries Product Processing Laboratory of The Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. The garlic extract conducted with maceration method with ethanol 96% was performed at Organic Chemical Laboratory FMIPA Universitas Padjadjaran, and for TPC test, inhibition test of edible coating Tilapia’s fish-skin with garlic extract was conducted in Microbiology and Molecular Biotechnology Laboratory of Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental method with 5 treatments which is meatballs without edible coating. The addition of garlic extract was done with various concentration at 0%, 1%, 1.5%, 2%. The observations were Total Plate Count (TPC) test, inhibition zone test against Pseudomonas aeruginosa, and pH value. The results showed that the best treatment is 2% garlic extract with TPC value 1.1×105 cfu/g during 14 days of storage and concluded that it could extend the shelf life of meatball until 14 days, pH value was 7.03 and inhibition zone against P. aeruginosa was 7.01 mm. The addition of garlic extract on tilapia skin gelatin-based edible coating could extend the shelf life of fish meatballs until 14 days on cold storage.
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Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.