Rieny Sulistijowati, Rahim Husain, Muhammad Cakra Datau, Kusbidinandri
The purpose of this research was to observe the antioxidant, antibacterial and antifungal activity of an edible coating chitosan galactose complex. The treatments were: A Control chitosan; B Control commercial chitosan; C Chitosan with 0.5 g Galactose; D Chitosan with 1 g Galactose; and E Chitosan with 1.5 g Galactose. The coatings were evaluated using in-vitro testing. The parameters analysed were antioxidant activity (DPPH method), antibacterial and anti fungal activity (inhibition zone method). The result showed that the 1 g galactose-chitosan complex performed better as an antioxidant than chitosan. Antioxidant analysis with the DPPH method found IC50 values of 43.20 - 73.15 ppm, with chitosan galactose complex (D) as the best antioxidant among the tested treatments. Antibacterial activity of the chitosan galactose complex (D) against pathogen bacteria from tilapia fillets produced a 12 mm inhibition zone. Antifungal activity of the chitosan galactose complex (D) against pathogenic fungi from smoked fish produced an 18 mm inhibition zone. This chitosan galactose complex could be used as a natural food preservative. © Published under licence by IOP Publishing Ltd.
Faculty of Marine Science and Fisheries, Universitas Negeri Gorontalo, Indonesia
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