Chitosan application from the waste of papuyu fish scales (Anabas testudineus Bloch) as a chicken meat preservative

Abstract

This study aims to determine the effect of chitosan made from papuyu fish scales (Anabas testudineus Bloch) of 0.1; 1.5; 2; 2.5 and 3 grams of chicken meat as food preservatives. The time of soaking chicken in chitosan for 15; 30; 45 and 60 minutes. The analysis carried out was organoleptic tests, including color, odor, suppleness and mucus specifications. The results obtained were the optimal amount of chitosan at 1.5 g. The most optimal immersion time of chicken in chitosan is at 45 minutes, because at that time chicken meat can absorb chitosan completely but does not cause stinging chitosan odor which can affect the distinctive aroma of chicken meat, while in chicken meat soaked in acidic solution the most optimal acetate time is 30 minutes. Chicken meat soaked in chitosan can inhibit the growth of microorganisms. This is evidenced by chicken meat which can last up to 3 days while in chicken meat which is soaked in acetic acid alone or in chicken meat that is not soaked in any solution, it can only last for 1 day.