The Effect of Adding Citronella Oil (Cymbopogon nardus) on Edible Coating from Chitosan towards Organoleptic Characteristics of Pempek

Abstract

The purpose of this research was to determine the best concentration of citronella oil on the edible coating from chitosan towards the organoleptic quality of pempek. This research used an experimental method consisting of 5 treatments: without edible coating (control one), addition of citronella oil with a concentration of 0%, 1.5%, 2.5%, and 3.5% using 20 panelists as replications. The parameters observed in this research were organoleptic characteristics (appearance, texture, aroma, taste, teeth cutting test, and folding test) based on the panelists' preference level using a hedonic test and chemical analysis (water content and fat content) and shelf life of pempek for each treatment. Chemical test data were analyzed descriptively while the organoleptic test results were analyzed using the Friedman test. Based on the Friedman test, it was found that pempek edible coating chitosan with the addition of citronella oil up to 2.5% is still preferred by panelists with a water content on 1st day was 53.08% and on 4th day was 53.05% while the fat content on 1st day was 1.46% and on 4th day was 2.72%. Based on the Bayes test, taste is the most important criterion compared to appearance, texture and aroma. Pempek edible coating chitosan with the addition of citronella oil has a shelf life of up to 4 days.