Abstract

Nini Munirah Renur, Sutrisno, Emmy Darmawati, Nurjanah

Background: Fresh fillet fish is very easy to damage so it needs proper handling to maintain its quality, one of which is the application of edible coating. Sago is a local material that is widely available in eastern Indone­sia and has the potential to be used as an edible film matrix. Addition of additives such as nutmeg seed oil to the film matrix is intended to increase the protection of the film in maintaining the freshness of fish fillets. The purpose of this study was to isolate nutmeg seed oil and apply as an edible sago-based edible coating additive to the Tatihu fish fillet. The nutmeg oil isolation method uses a steam distillation system at 85°C for 5 hours. Characterization of distillation results using Gas Chromatography-Mass Spectroscopy (GC-MS) and ap­plication of edible coatings on fish fillets by dipping. The results showed that the nutmeg oil from the isola­tion had a rendition of 1.16%. The content of myristicin compound is 9.64%, safrol compound is 4.25% and the rest are compounds of terpenoid group. The best concentration of nutmeg oil added to the matrix made from sago was 8%, where the concentration was able to reduce the potential for microbial contamination up to 79.31% (TPC) when applied as a film on Tahitu fish fillets stored at 27 °C for 24 hours.