THE POTENTIAL OF EDIBLE COATING OF BETEL LEAF ON THE QUALITY OF GIANT GOURAMI (OSPHRONEMUS GOURAMY)

Fresh fish has several disadvantages if left for a long time, namely damage and deterioration in quality. If it is not inhibited, the fish will experience continuous deterioration of quality. Therefore, fresh fish such as gourami, which are popular within consumers, need a special care to reduce damage and maintain quality to stay fresh for a long time. The author tried to examine the use of edible coating on gourami with additional essential oils with betel leaf (Piper betel) to sensory quality, and shelf life of gourami fillets (Osphronemus Gouramy). This study used a Randomized Block Design (RBD) method with three groups. Each group has six replications with total of 18 (eighteen) samples. Organoleptic test, TPC, and pH tests are the main parameters in this study. Edible coat of 4% chelelatin with 1% betel leaf essential oil affecting the sensory quality and shelf life of gourami. It was able to maintain fillets for 12 hours with room temperature. As well as edible coat of 4% gelatin with 1% betel leaf essential oil were able to maintain the total number of bacteria according to SNI standard until the 12th hour of shelf life with room temperature that is equal to 4.9x10. In conclusion, the addition of gelatin with betel essential oil had significant influence towards the sensory quality and shelf life of gourami fillets. In addition, it is also able to maintain the shelf life of gourami for 12 hours of storage with room temperature.