EFFECT OF DIFFERENT CONCENTRATIONS OF ALGINATE FROM SEAWEED Sargassum sp. ON THE COMPOSITION OF PEROXIDE VALUE (PV), THIOBARBITURIC ACID (TBA) VALUE, AND pH IN MILKFISH FILLETS DURING COLD STORAGE

Fisheries

This study aims to determine the effect of different alginate concentrations from Sargassum sp. as an antioxidant on the composition of Peroxide Values (PV), Thiobarbituric Acid (TBA) values, and pH in milkfish fillets during cold storage. This research was conducted from July to August 2022. The research was carried out at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. Thiobarbituric Acid (TBA), Peroxide Value (PV) and pH analysis was carried out at the Food Technology Laboratory, Faculty of Engineering, Pasundan University. The method used in this research 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 treatment namely control treatment A (0%), treatment B (1%), treatment C (1.5%), and treatment D (2%). 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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