Application Of Alginate From Sargassum Sp. As An Antioxidant Against The Fat Oxidation Process In Milkfish Fillets During Cold Temperature Storage

Fisheries

This study aims to determine the best concentration of alginate from brown seaweed (Sargassum sp.) as an antioxidant against the fat oxidation process in milkfish fillets during cold temperature storage. This research was conducted in July - August 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method used in this study was an experimental method using a Completely Randomized Design (CRD) with four treatments and three replications with a storage time of 6 days. Observations were made on days 1, 2, 4 and 6. The treatments consisted of four treatments namely control treatment A (0%), treatment B (1%), treatment C (1.5%), and treatment D (2%). Parameters observed in this study included thiobarbituric acid (TBA), peroxide value (PV), and pH. The results showed that the TBA values for all treatments ranged from 0.11 to 1.02 mg Mal/kg. PV values ranged from 0.00-28.97 mg eq/kg. Milkfish fillets soaked in alginate concentrations C (1.5%) and D (2%) were the best in inhibiting fat oxidation in milkfish filets as indicated by the lower PV value compared to milkfish filets soaked in alginate concentrations A (0%) and B. (1%). The results of milkfish filet pH measurements ranged from 5.4-6.1. The best treatment was treatment C (1.5%) because it was considered more efficient in the use of materials compared to treatment D (2%).

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