Application of edible coating made from blends of VCO nanoemulsion, iota carrageenan, and alginate for pindang fish preservation by using response surface methodology

Abstract

This study aims to develop an edible coating based on virgin coconut oil (VCO) nanoemulsion, iota carrageenan and alginate to prolong the shelf life of pindang (mildly salted cooked) fish products. The research involved three stages: material preparation, characterization, and determination of factors and responses for experimental design; parameter optimization to achieve optimal conditions; and application and analysis of pre-and post-coating characteristics of pindang fish. The parameter ranges were 0.5-1.5% for alginate concentration, 0.5-1.5% for iota carrageenan concentration, and 0.5-1.0% for VCO nanoemulsion concentration. The results of this study were an optimized food coating solution that was clear and bright white in colour. Pindang fish coated with this layer showed improved quality in terms of water content (48.46%), weight loss (0.39%), pH (5.84), total volative base (47.01%), salt content (2.9%), appearance (7), texture (7), and slime (7);. At the same time, the total bacterial count remained unchanged (8 log CFU/g), mold count remained unchanged (5 log CFU/g), and the aroma and taste received a score of 6. Thus, this study successfully produced an optimized edible coating that can enhance the quality and extend the shelf life of pindang fish, making it suitable for broader market distribution.