Applications of edible coating made from sago starchwith essential oil additives on tatihu fish fillet (Thunnus albacares)

Abstract

Maluku is famous for its natural resources such as fish, sago, cloves, and nutmeg. Tatihu fish, otherwise known as yellowfin tuna. Essential oils are oils that consist of a mixture of liquid compounds obtained from the distillation of various plant parts. This study aimed to make an edible coating from sago starch with essential oil additives and its application to tatihu fish fillets. The first stage of this research was to isolate the essential oils of cloves and nutmeg, followed by determination of the antimicrobial substances from the essential oils before it was selected for fish spoilage bacteria and applied to the tatihu fish fillet. The extract yielded of the isolation of essential oils was 3.54% clove oil and 1.16% for nutmeg oil. Clove and nutmeg oil antibacterial test results gave positive results for E. coli and S. aureus. The MIC test results for clove oil and nutmeg oil against E. coli bacteria showed bacteriostatic activity with a minimum concentration of 0.195 and 12.5%, and against S. aureus bacteria by 0.098 and 25%, respectively. Edible coating application using 8% clove oil significantly affected the TPC and TVB values for different storage times.