THE EFFECT OF OZONE ADDITION DURING CHILLED STORAGE TO FREE FATTY ACID OF RED TILAPIA (Oreochromis niloticus)

ABSTRACT
Ikfi Rahmahidayati, Tri Winarni Agustini, Muhammad Nur

Generally, chilling system of fish is not optimum to extending the shelflife. The substance such as ozone can be added to this system as an alternative method to maintain freshness quality of fish safely. This research was aimed to observe the effect of ozone addition on chilling system to free fatty acid of red tilapia and effectiveness of ozone for fish preservation. The material used were whole red tilapia, ozone and slurry ice. The method used in the research was experimental laboratories using Split Plot in Time Design. The factors consists of ozone concentration (0 ppm and 3.5 ppm) as sub plot and length of storage (0, 4, 8, 12 and 16 days) as main plot. The data of organoleptic value was analyzed by Kruskal Wallis, however free fatty acid (FFA), pH and Aw were analyzed by ANOVA. The result showed that different ozone concentration and length of storage gave significant effect (P < 0.05) to organoleptic value, FFA and Aw, but no significant effect on pH value (P > 0,05). Based on the results obtained organoleptic value range between 6.78 – 8.47; FFA value between 0.340% – 0.865%; pH value between 6.59 – 7.47; Aw value between 0.894 – 0.992. Organoleptic quality of red tilapia with ozone treatment can be accepted up to 16 days, but control treatment only lasted up to 12 days. FFA values with ozone treatment was also lower than control treatment.

Key words: Ozone, Red Tilapia, Slurry Ice, Chilled Storage, Free Fatty Acid
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Volume 3, Nomer 3, Tahun 2014, Halaman 16-22