Edible Coating Berbasis Kitosan Auricularia sp. Sebagai Pengawet Alami pada Filet Ikan Tuna

Yunia Farkhamni, Sari Darmasiwi, S.Si., M.Biotech., Ph.D.; Dr. Susana Endah Ratnawati, S.Pi., M.Si.

2026 | Skripsi | BIOLOGI

Penelitian ini mengevaluasi potensi kitosan dari jamur Auricularia sp. sebagai edible coating untuk memperpanjang masa simpan dan menjaga mutu filet ikan tuna. Kitosan diekstraksi melalui deproteinasi, demineralisasi, deasetilasi dan menunjukkan kelarutan optimal pada konsentrasi asam asetat 1,5%, lalu diaplikasikan pada filet tuna konsentrasi 0,2?n 2% pada suhu dingin (4±1°C) selama 6 hari. Parameter meliputi rendemen, gugus fungsi (FTIR), mikrobiologis (ALT, Coliform, E. coli, Salmonella sp.),  pH, TVB-N, proksimat, dan sensori. Hasil menunjukkan rendemen kitosan 8,29%. Karakterisasi FTIR mengonfirmasi transformasi kitin menjadi kitosan melalui serapan gugus fungsi khas seperti hidroksil (-OH), amina (-NH), dan amida. Konsentrasi 0,2% paling efektif menghambat mikroba berdasarkan Angka Lempeng Total (ALT). Hari ke-6, nilai ALT tercatat 9,09×10² CFU/g, lebih rendah dari kontrol negatif (304,81×10² CFU/g), serta mereduksi Coliform hingga tidak terdeteksi (<3>edible coating kitosan Auricularia sp. 0,2?ektif sebagai pengawet alami untuk menjaga stabilitas mutu filet ikan tuna.

This study evaluates the potential of chitosan derived from Auricularia sp. as an edible coating to extend shelf life and maintain the quality of tuna fillets. Chitosan was extracted through deproteinization, demineralization, and deacetylation, and exhibited optimal solubility in 1.5?etic acid, then applied to tuna fillets at concentrations of 0.2% and 2% during cold storage (4±1°C) for 6 days. The parameters analyzed included yield, functional groups (FTIR), microbiological quality (Total Plate Count/ALT, Coliform, E. coli, Salmonella sp.), pH, TVB-N, proximate composition, and sensory evaluation. The results showed a chitosan yield of 8.29%. FTIR characterization confirmed the transformation of chitin into chitosan, indicated by characteristic functional groups such as hydroxyl (-OH), amine (-NH), and amide. The 0.2% concentration was the most effective in inhibiting microbial growth based on Total Plate Count. On day 6, the ALT value reached 9.09×10² CFU/g, lower than the negative control (304.81×10² CFU/g), and reduced Coliform to undetectable levels (<3>Auricularia sp. chitosan edible coating is effective as a natural preservative to maintain the quality stability of tuna fillets.

Kata Kunci : Auricularia sp., edible coating, filet ikan, kitosan, pengawet alami