The making of smart and active packaging on tuna fillet

Abstract

Indicator label were made by immobilizing indicator solution on Whatman paper with treatments A1: Methyl Red/MR (pH 4.40), A2: Methyl Red/MR (pH 2.20), A3: Bromothymol Blue/BTB (pH 5.80), A4 : Bromothymol Blue/BTB (pH 2.90), A5 : Methyl Red + Bromothymol Blue / MR+BTB (1:1) (pH5.10), A6 : Methyl Red + Bromothymol Blue / MR+BTB (1:1) (pH 2.55). Whatman papers were immersed in the indicator solutions for 24 hours, dried then glued on the plastic cover of tuna fillet packaging. The color of each paper was observed every day. The effectiveness of the label indicator was evaluated by observing the color change of the indicator label of tuna fillet packaging. Edible coatings were made from sago starch with the addition of 0%, 0.5%, and 1% lemongrass oil. Tuna fillet was immersed in the coating solution for one minute then dried. The edible coating was analyzed every 3 days for 18 days using biological analysis (TPC), physical analysis (color, weight, and organoleptic) and chemical analysis (the value of TVBN, pH, and TBA) to assess the effectiveness of edible coating on maintaining tuna fish fillet quality. The results indicate that the best indicator solution for indicator label was a solution of Methyl Red + Bromothymol Blue (1:1) (pH 2.55). This indicator solution was the most sensible solution in showing the color change as the result of the tuna fillet quality degradation. The best edible coating treatment, when applied on fillet tuna, was edible coating treatment with the addition of 0.5% lemongrass oil.