Feasibility Test of Osteichthyes Wet Preparations through the Utilization of Chitosan on Storage Quality as Practical Media for Vertebrate Zoology
DOI:
10.29303/jppipa.v10i5.6462Published:
2024-05-31Issue:
Vol. 10 No. 5 (2024): MayKeywords:
Chitosan, Hedonic test, Oreochormis niloticus, Organoleptic, Vertebrate zoology, Wet preparationsResearch Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
This study aims to evaluate the use of chitosan as a substitute for formalin in making wet preparations of true bony fish (Osteichthyes) and to assess the feasibility of storing them as practicum media in the Vertebrate Zoology course. Osteichthyes body size varies from 1 cm to 6 meters. The main characteristic of Osteichthyes is the presence of a skeleton consisting of native bone and a hard calcium phosphate matrix. The skin is protected by various types of scales, including ganoid, cycloid, or stenoid scales. The research method used is Experimental Research Method with descriptive approach, which includes hedonic test and shelf life test (organoleptic) through panelist participation. Tilapia (Oreochromis niloticus) was used as the specimen in this experiment with variations in chitosan concentration of 0.50, 1.50, 2.50, and 3.50%. The study included evaluation of Osteichthyes wet preparations by considering aroma and odor, texture, color, as well as monitoring storage stability for one week. The results showed that the wet preparation using chitosan concentration of 3.5% gave satisfactory results for the observation of Osteichthyes structure. In addition, the storage evaluation showed that the quality of the preparations could be well maintained over a certain period. This indicates that chitosan can be an effective alternative in making Osteichthyes wet preparations for Zoology practicum
References
Agustina, R., Fadhil, R., & Mustaqimah, M. (2021). Organoleptic Test Using the Hedonic and Descriptive Methods to Determine the Quality of Pliek U. IOP Conference Series: Earth and Environmental Science, 644(1). https://doi.org/10.
/1755-1315/644/1/012006
Aini, B. N., Siddiquee, S., & Ampon, K. (2016). Development of Formaldehyde Biosensor for Determination of Formalin in Fish Samples; Malabar Red Snapper (Lutjanus malabaricus) and Longtail Tuna (Thunnus tonggol). Biosensors, 6(3). https://doi.org/10.3390/bios6030032
Andrews, J. (2013). Formaldehyde Detected in Supermarket Fish Imported from Asia. Food Safety News, 9–11.
Aryanti, F., & Suhaerah, L. (2019). The Effectiveness of a Field Study on Vertebrate Zoology to Improve the Mastery of Student Concept. AIP Conference Proceedings, 2120. https://doi.org/10.1063/1.5115
Cahyono, E. (2018). Karakteristik Kitosan dari Limbah Cangkang Udang Windu (Panaeus monodon). Akuatika Indonesia, 3(2), 96. https://doi.org/10.
/jaki.v3i2.23395
FAO. (2018). Fishery and Aquaculture Statistics 2016. In FAO yearbook.
Gildberg, A., & Stenberg, E. (2001). A New Process for Advanced Utilisation of Shrimp Waste. Process Biochemistry, 36(8–9), 809–812. https://doi.org/10.
/S0032-9592(00)00278-8
Gita, R. S. D., & Afandi, A. (2021). Uji Efektivitas Khitosan terhadap Daya Awet Ikan Nila (Oreochromis niloticus). BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains, 4(2). https://doi.org/https://doi.org/10.31539/bioedusains.v4i2.2987
Hussain, M. A., Sumon, T. A., Mazumder, S. K., Ali, M. M., Jang, W. J., Abualreesh, M. H., Sharifuzzaman, S. M., Brown, C. L., Lee, H. T., Lee, E. W., & Hasan, M. T. (2021). Essential Oils and Chitosan as Alternatives to Chemical Preservatives for Fish and Fisheries Products: A Review. Food Control, 129(108244). https://doi.org/10.1016/j.foodcont.
108244
Iswadi, D. (2018). Penggunaan Khitosan sebagai Pengganti Formalin untuk Pengawetan Ikan Teri The Utilization of Chitosan for Anchovy Preservation. Jurnal Ilmiah Teknik Kimia, 2(1). https://doi.org/10.32493/jitk.v2i1.1086
Marzuki, N., Bakar, F., Salleh, A., Heng, L., Yusof, N., & Siddiquee, S. (2012). Electrochemical Biosensor Immobilization of Formaldehyde Dehydrogenase with Nafion for Determination of Formaldehyde from Indian Mackerel (Rastrelliger kanagurta) Fish. Current Analytical Chemistry, 8(4), 534–542. https://doi.org/10.2174/157341112803216843
Maya, S., & Nur, R. A. (2021). Zoologi Vertebrata. Angewandte Chemie International Edition, 6(11), 951–952.
Mohan, C. O., Ravishankar, C. N., Lalitha, K. V., & Gopal, T. K. S. (2012). Effect of Chitosan Edible Coating on the Quality of Double Filleted Indian Oil Sardine (Sardinella longiceps) During Chilled Storage. Food Hydrocolloids, 26(1), 167–174. https://doi.org/10.1016/j.foodhyd.2011.05.005
Mulatsari, E., Mumpuni, E., Qodriah, R., Budiati, A., Gunawan, J., Soeroso, M. H., & Serlahwaty, D. (2022). Synthesis and Characterization of Chitosan from Crab Shell Waste and Its Applications as Edible Coating. International Journal of Applied Pharmaceutics, 14(Special Issue 3), 13–17. https://doi.org/10.22159/ijap.2022.v14s3.02
Qamariah, N., Handayani, R., & Mahendra, A. I. (2022). Uji Hedonik dan Daya Simpan Sediaan Salep Ekstrak Etanol Umbi Hati Tanah. Jurnal Surya Medika, 7(2), 124–131. https://doi.org/10.33084/
jsm.v7i2.3213
Shi, C., Qian, J., Zhu, W., Liu, H., Han, S., & Yang, X. (2019). Nondestructive Determination of Freshness Indicators for Tilapia Fillets Stored at Various Temperatures by Hyperspectral Imaging Coupled with RBF Neural Networks. Food Chemistry, 275, 497–503. https://doi.org/10.1016/j.foodchem.2018.09.092
Soares, N. M. F., Oliveira, M. S. G., & Vicente, A. A. (2015). Effects of Glazing and Chitosan-Based Coating Application on Frozen Salmon Preservation During Six-Month Storage in Industrial Freezing Chambers. Lwt, 61(2), 524–531. https://doi.org/10.1016/j.lwt.2014.12.009
Sombo, D. E., Turambi, S. I. M. W. A., & Cahyono, E. (2020). Efektivitas Kitosan sebagai Bahan Pengawet Alami pada Produk Tradisional Ikan Layang (Decapterus russeli) Asap Pinekuhe. Jurnal Kemaritiman: Indonesian Journal of Maritime, 1(2), 54–67. https://doi.org/https://doi.org/10.
/ijom.v1i2.29290
Sulaiman, I., Irfan, I., & Syahputra, R. (2022). The Influence of Temperature and Duration of Brewing on the Sensorial Value of Gayo Arabica Wine Coffee, a Comparison of Hedonic and Cupping Test Methods. Coffee Science, 17. https://doi.org/10.25186/.v17i.2032
Wang, W., & Xuea, C. X. Z. M. (2020). Chitosan: Structural Modification, Biological Activity and Application. International Journal of Biological Macromolecules, 164, 4532–4546. https://doi.org
/10.1016/j.ijbiomac.2020.09.042
Yang, X., Zhou, Y., Wang, B., Wang, F., Han, P., & Li, L. (2019). Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis niloticus) Fillets Determine Their Shelf Life. Journal of Food Science, 84(6), 1288–1296. https://doi.org/10.1111/1750-3841.14649
Author Biographies
Muhamad Kurnia Sugandi, Universitas Majalengka
Putut Marwoto, Universitas Negeri Semarang
Doctoral programme in Science Education, FMIPA
Sunyoto Eko Nugroho, Universitas Negeri Semarang
Doctoral programme in Science Education, FMIPA
License
Copyright (c) 2024 Muhamad Kurnia Sugandi, Putut Marwoto, Sunyoto Eko Nugroho
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
