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Effect of Molecular Weight of Chitosan in The Coating Solutions on The Shelf Life of Tuna Fish Fillets

al Kimiya: Jurnal Ilmu Kimia dan Terapan · Vol. 12 No. 1 (2025) · hlm. 62–69

DOI
10.15575/ak.v12i1.44715
ISSN
2407-1927, 2407-1897
Terbit
2025-06-30
Penerbit
Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung
Bahasa
eng
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Tuna, a valuable Indonesian marine commodity, is known for its highly valued dietary and nutritional sources. However, this red meat fish is particularly prone to deterioration and spoilage due to its inherent properties. Liquid smoking, a popular fish preservation method in Indonesia, has garnered significant consumer interest but remains insufficient to prevent fish decay entirely. Therefore, this study aimed to enhance tuna fish fillet (TFF) shelf life by developing a novel coating solution. This solution contains liquid smoke seasoning and chitosan with varying molecular weights (MW), as this property affects chitosan’s chemical, physical, and biological characteristics. In this research, fresh tuna were divided into four groups: a control group with no coating, a group with liquid smoke coating only (LS), a group coated using chitosan solution (Ch) with variations of MW (Low: 50-190 kDa, Medium: 190-310 kDa, and High: 210-375 kDa), and a group coated using liquid smoke seasoning with the same chitosan MW variation (Ch + LS). During 15 days of storage in the freezer, their chemical properties (pH, and Total Volatile Base Nitrogen - TVB-N) were analyzed. The finding showed that combining high MW of chitosan and liquid smoke as a coating solution improved TFF appearance, maintaining a desirable uniformly cherry red color. Moreover, this treatment showed a slower increase in pH (5.5 – 5.7) and TVB-N level (22 – 28 mg TVB-N/100 gram), indicating deterioration and spoilage delay during 15 days of storage compared to other treatments. This study underscores the efficacy of a preservation strategy in inhibiting deterioration and spoilage in tuna fish fillets during storage, thereby enhancing product quality and ensuring consumer safety.

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ak/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Effect of Molecular Weight of Chitosan in The Coating Solutions on The Shelf Life of Tuna Fish Fillets</dc:title>
	<dc:creator>Indarti, Dwi</dc:creator>
	<dc:creator>Khofifah, Marhamatul</dc:creator>
	<dc:creator>Piluharto, Bambang</dc:creator>
	<dc:creator>Ananda, Tinok Dwi</dc:creator>
	<dc:subject xml:lang="en-US">tuna fish fillet</dc:subject>
	<dc:subject xml:lang="en-US">chitosan</dc:subject>
	<dc:subject xml:lang="en-US">coating</dc:subject>
	<dc:subject xml:lang="en-US">molecular weight</dc:subject>
	<dc:subject xml:lang="en-US">liquid smoke</dc:subject>
	<dc:description xml:lang="en-US">Tuna, a valuable Indonesian marine commodity, is known for its highly valued dietary and nutritional sources. However, this red meat fish is particularly prone to deterioration and spoilage due to its inherent properties. Liquid smoking, a popular fish preservation method in Indonesia, has garnered significant consumer interest but remains insufficient to prevent fish decay entirely. Therefore, this study aimed to enhance tuna fish fillet (TFF) shelf life by developing a novel coating solution. This solution contains liquid smoke seasoning and chitosan with varying molecular weights (MW), as this property affects chitosan’s chemical, physical, and biological characteristics. In this research, fresh tuna were divided into four groups: a control group with no coating, a group with liquid smoke coating only (LS), a group coated using chitosan solution (Ch) with variations of MW (Low: 50-190 kDa, Medium: 190-310 kDa, and High: 210-375 kDa), and a group coated using liquid smoke seasoning with the same chitosan MW variation (Ch + LS). During 15 days of storage in the freezer, their chemical properties (pH, and Total Volatile Base Nitrogen - TVB-N) were analyzed. The finding showed that combining high MW of chitosan and liquid smoke as a coating solution improved TFF appearance, maintaining a desirable uniformly cherry red color. Moreover, this treatment showed a slower increase in pH (5.5 – 5.7) and TVB-N level (22 – 28 mg TVB-N/100 gram), indicating deterioration and spoilage delay during 15 days of storage compared to other treatments. This study underscores the efficacy of a preservation strategy in inhibiting deterioration and spoilage in tuna fish fillets during storage, thereby enhancing product quality and ensuring consumer safety.</dc:description>
	<dc:publisher xml:lang="en-US">Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2025-06-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/ak/article/view/44715</dc:identifier>
	<dc:identifier>10.15575/ak.v12i1.44715</dc:identifier>
	<dc:source xml:lang="en-US">al Kimiya: Jurnal Ilmu Kimia dan Terapan; Vol. 12 No. 1 (2025): al Kimiya: Jurnal Ilmu Kimia dan Terapan; 62-69</dc:source>
	<dc:source>2407-1927</dc:source>
	<dc:source>2407-1897</dc:source>
	<dc:source>10.15575/ak.v12i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/ak/article/view/44715/14786</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2025 Dwi Indarti, Marhamatul Khofifah, Bambang Piluharto, Tinok Dwi Ananda</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>