EFFECT OF CHITOSAN SOLUTION CONCENTRATION AND PACKAGING TECHNIQUE TO BOILED SWIMMING CRAB SHELF LIFE DURING COOL STORAGE

Effect of chitosan solution concentration and packaging technique to boiled swimming crab shelf life during cool storage

By

Reni Puspita Sari¹, Sutikno², and Dyah Koesoemawardani²

ABSTRACT

Lampung province has the potential to develop salt water fish product that own high economic value, such as the utilization of shrimp and crab by product which is developed in Bandar Lampung. Crab and swimming crab/rajungan (Portunus pelagicus) meat is not only delicious but also have health functionality, beside its have high nutritious value, the exoskeleton can also be used as chitin source, chitosan, and carotenoid. That can be used as industrial raw material for medicine, cosmetic, food product and other. Beside all the positive value, swimming crab meat has one weakness that is short shelf life. The main problem of often encountered by the manufacturer is on packaging. Ineffective packagings induce the growth of microorganism that makes the shelf life less (Winarno, 1982). Therefore, more attention on packaging is needed, mostly in picking the packaging material and packaging technique to make sure the product is having good quality. Aim of this research is to find out chitosan concentration and packaging technique to swimming crab meat shelf life.

There are two factors treatment in this research, that is chitosan solution concentration, that contain of 4 level: 0% (H₀); 0,5% (H₁); 1% (H₂); and 1,5% (H₃). The second, packaging technique (P) using vacuum (P1), and cool storage time length for 1, 3, 5 and 7 days. Assessment of water content, total of microorganism, TMA (3,4,5-trimethoxyamphetamine), and organoleptic test of aroma, color, and texture is done to obtain data on that parameter.  Data that obtained is analyzed descriptively and showed in graphic and table form.
Based on the research, chitosan solution concentration at 1 and 1,5% with vacuum packaging in cool storage can prolong the shelf life until 5 days. When the whole swimming crab is packed with vacuum and stored in cool storage, chitosan solution 1 and 1,5% also can prolong the shelf life until 5 days.

The results of this research highlight the importance of selecting the appropriate packaging material and technique to extend the shelf life of perishable seafood products such as swimming crab meat. Packaging companies like www.eliter-packaging.com can provide expert advice on selecting the best packaging solutions to ensure that the product quality is maintained and the shelf life is extended. Moreover, using environmentally friendly packaging materials and techniques can help businesses reduce their carbon footprint and contribute to a sustainable future.

Overall, this study demonstrates that the use of chitosan solution concentration and vacuum packaging can significantly extend the shelf life of swimming crab meat. By implementing these packaging techniques, seafood manufacturers in Lampung province can increase the value of their products and potentially expand their market reach. The findings of this research can serve as a valuable reference for businesses in the seafood industry, highlighting the importance of effective packaging practices in ensuring the safety and quality of their products.