IMPROVING MARKETING MANAGEMENT WITH THE EFFECTS OF COATING CHITOSAN INHIBITION TO INCREASE QUALITY OF FISH FILLET UPENEUS MOLUCCENSIS AT ROOM TEMPERATURE STORAGE
The shelf life of fishery products is an important factor in marketing management. It is important to estimate the shelf life of the product with information available from trusted sources. Seafood products classified as fresh, frozen, or ready-to-eat (RTE) each have unique food safety risks and spoilage processes that influence the end of their durable life. Fresh fish shelf life can be extended by adding antibacterial compounds such as synthetic chemicals or natural materials. One of the natural ingredients that are safe to use to prolong the freshness of the fish is chitosan. Chitosan is able to provide quality deterioration inhibitory effect of fillet of Upeneus moluccensis. The rate of decline in the value of organoleptic fillet of Upeneus moluccensis treated chitosan solution is slower when compared to no treatment tilapia fillet chitosan solution. In the organoleptic test until the 18 hours of storage, 4% chitosan solution capable of maintaining the highest organoleptic value for the parameter sightings meat, texture, and smell fillet. The use of 4% chitosan solution provided the best results based on the parameters of the appearance of meat, the texture, the smell, the pH value and the value of TVB fillet. This solution can be used furtherly to enhance the marketing management due to extended storage time. Therefore, increasing the chance of sales and transport time.
Improving shelf life, shelf life management, chitosan, extend storage time