The effect of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on refrigerated patin fillets quality

The effects of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on patin fillets quality during 8 days refrigerated storage were investigated to determine their ability to extend fish shelf life. Fish quality was determined based on microbiological (Total Plate Count/TPC) and chemical (Total Volatile Bases/TVB, Thiobarbituricacid/TBA and pH) properties. Concentration of each Kaempferia rotunda and Curcuma xanthorrhiza essential oil was varied at 0.1% and 1% while without essential oil (0%) was named as control treatment. The results indicated that essential oil enrichment on edible coating were able to maintain the patin fillet’s quality. Based on microbiological propierties, patin fillet’s quality only could be maintained by appliying 1% essential oils during 8 day storage. Furthermore, 1% essential oils treatment also could retain patin fillet’s quality longer than others treatments based on chemical properties. Therefore, Kaempferia rotunda and Curcuma xanthorrhiza essential oils enriched on cassava starch-based edible coating could extend patin fillet’s shelf life and use as an alternative fish preservation.