Asian Journal of Agriculture and Food Science (ISSN: 2321 – 1571) Volume 02 – Issue 02, April 2014 Asian Online Journals (www.ajouronline.com ) 73 Application of Edible Coating Bases Extract of Lindur (Bruguiera gymnorrhiza) and Chitosan on Peeled Off Shrimp Indah Rosulva 1 , Yadi Haryadi 2 and Emma Hastarini 3 1 Department of Food Science, Bogor Agricultural University Bogor, Indonesia Email: ilakeyku {at} yahoo.co.id 2 Department of Food Science, Bogor Agricultural University Bogor, Indonesia Email: yadihary {at} gmail.com 3 Centre for Research and Development of Product Processing and Biotechnology of Marine and Fisheries (BBP4BKP) Jakarta, Indonesia Email: mahastari {at} yahoo.com _________________________________________________________________________________ ABSTRACT- Shrimp, one of fishery product commodities has been processed in dried and freezed in the forms of whole fresh, head-off tail on and peeled off. Peeled off shrimp is usually sold at supermarkets and displayed at an air conditioned equipped with lights. This condition causes the temperature of display room increase more than 10°C from its initial temperature (-1.6°C), therefore the products presented will suffer a quality degradation. Edible coating can be applied as a packaging to protect shrimps from any damage during storage, to extend the storage period and maintain products’ quality. Besides chitosan, the extract of fruit of lindur plant (that belongs to mangrove group) is suggested as have preservative and antimicrobial activities. In the present study, edible coating was formulated using a combination of chitosan (0 %, 1 %, 2 %) and Lindur fruit extract (0 %, 1 %, 2 %). The observation were conducted at one day and seven days of storage using the parameters of TVB value, pH, TPC, and organoleptic characteristics. The results showed that edible coating with 2 % of lindur extract without chitosan (K0L2) is able to inhibit bacterial growth at storage temperature of ±10°C . The values of TVB, TPC, pH, and sensory (texture, colour, odor and general acceptance) characteristic are significantly different from those of other treatments (p < 0.05) after one week storage. Lindur extract of 2% is the optimum concentration to inhibit the increase of microbial count. This study demonstrated that lindur’s extract can be an alternative as antibacterial materials and it is effective as a natural preservative for peeled shrimp. Keywords— edible coatings, lindur (Bruguiera gymnorrhiza), chitosan, peeled off shrimp. _________________________________________________________________________________ 1. INTRODUCTION Peeled off shrimp is one product of shrimp that usually sold at supermarkets and presented at an air conditioned food display equipped with lights. This condition causes the temperature of display room increase more than 10°C from its initial temperature (-1.6°C), therefore the products presented will suffer a quality degradation. Other conditions being also a problem in shrimp is the occurrence of color change, the increase in volatile base nitrogen, change to structure and the release of some liquid containing shrimp’s flesh solid known with the term of drip (Erdogdu et al. 2004). Micro- organism will change the flesh protein structure during storage and will generate an undesirable smell (Serdaroglu and Felekoglu 2005). Edible coating is important to extend the storage period and maintain products’ quality. This edible coating incorporating antimicrobial compounds provides a novel way to improve the safety and shelf-life of ready-to-eat foods and can also be applied to inhibit the growth of microorganisme on the surface of fresh processed products (Cagri et al. 2004). This edible coating is currently also widely applied as a biodegradable packaging material since it is environmentally friendly and harmless (McHugh and Krochta 1994). Chitosan has widely attracted much interest since it was obtained a good film and coating on food by improving the quality and timelength of a food consumption (Abugoch et al. 2011). In addition, as it does with the other natural polymers, chitosan also offers a great opportunity in supplementing the degree of food nutrition, biodegradability, and compatibility towards environment. Chitosan and its derivative compounds are having anti-bacterial activities (Bourbon et al. 2011; López-Caballero et al. 2005). Chitosan characteristics will form a film and anti-microba activity as a potential source for coating material and a natural food products preservative.