The effects of edible coating enriched with red ginger and red galangal essential oil on quality
of patin fillets during refrigerated storage of 8 days were examined. Fish quality determined
base on microbiological (Total Plate Count /TPC) and physicochemical (Total Volatile
Bases/TVB, Thiobarbituricacid/TBA, pH, and color) quality. Treatment variation of patin
fillets were essential oil concentration enriched in edible coating (0 %, 0.1%, 1%). The results
indicated that both red ginger and red galangal essential oil could affect patin fish fillets
quality. Essential oil enrichment on edible coating will retain the patin fillets quality. In terms
of microbial quality and TVB value, 1% essential oil of red ginger and red galangal
enrichment on edible coating could extend patin fillets shelf life for 2-4 days.
Keyword: edible coating, essential oil, patin, red ginger, red galanga
