MEREDUKSI OKSIDASI IKAN MANYUNG (Arius thalassinus) JAMBAL ROTI DENGAN IMPLIKASI EDIBLE FILM SELAMA PENYIMPANAN SUHU RUANG Reduction of Marine Catfish Fish Jambal Roti oxidation (Arius thalassinus) by Edible Film Implication Through Storage at Room Temperature

“Jambal roti” oxidation occured because inappropiate storage and processing and oxidation. It can be retarded by edible film. The purpose of this research were to figure out the implication of edible film and to know the effect of duration in storing “jambal roti” at room temperature on the oxidation rate. The research method was applied research with split plot in time design. The first factor as the main plot of this research was room storage time duration (0, 2, 4, 6 and 8 weeks) and the second factor as the sub plot was different coatings with edible film, non edible film, and without edible film (control). This experimental process were making “jambal roti” after that “jambal roti” treated by coating with edible film, non edible film, without edible film as controlling and it stored approximately 8 weeks. The research had done every two weeks (0, 2, 4, 6 dan 8). Data analysis were analysis of variance (ANOVA) and Honestly Significant Different (HSD). The results showed that the storage time was significantly different (p 0,05) to FFA, PV, TBA, moisture content, and Aw content. Jambal roti coated with edible film has low oxidation than those without edible film and non edible film. Non edible film is the best treatment to retard oxidation of “jambal roti” based on FFA, PV, TBA, moisture content