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

1. http://www.iaeme.com/IJCIET/index.asp 386 editor@iaeme.com
International Journal of Civil Engineering and Technology (IJCIET)
Volume 10, Issue 05, May 2019, pp. 386-395, Article ID: IJCIET_10_05_041
Available online at http://www.iaeme.com/ijciet/issues.asp?JType=IJCIET&VType=10&IType=05
ISSN Print: 0976-6308 and ISSN Online: 0976-6316
© IAEME Publication
THE POTENTIAL OF EDIBLE COATING OF
BETEL LEAF ON THE QUALITY OF GIANT
GOURAMI (OSPHRONEMUS GOURAMY)
Olga Adisty, Heru Pramono* and Sudarno
Department of Fisheries and Marine, Universitas Airlangga
Jl. Dr. Ir. H. Soekarno, Mulyorejo, 60115, Surabaya, East Java, Indonesia.
*Corrospondence Author
ABSTRACT
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.
Keywords: Edible Coating, Sensory Quality, Shelf Life
Cite this Article: Olga Adisty, Heru Pramono and Sudarno, the Potential of Edible
Coating of Betel Leaf on the Quality of Giant Gourami (Osphronemus Gouramy).
International Journal of Civil Engineering and Technology, 10(05), 2019, pp. 386-395
http://www.iaeme.com/IJCIET/issues.asp?JType=IJCIET&VType=10&IType=05
1. INTRODUCTION
Fresh fish are easy to get quality deterioration or quality damage (highly perishable food). The
deterioration process rate is influenced by many things, both internal and external factors

2. Olga Adisty, Heru Pramono and Sudarno
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(Cheng, et al. 2014). One of the internal main factors of fish decay is high water content. This
speed up the growth of bacteria, low levels of collagen, high levels of unsaturated fat, and the
composition of nitrogen decomposes in the body of the fish. The external factors that trigger
fish decay are handling location, season, and fishing method (Cheng, et al. 2014). The main
mechanism of decay is the entry of bacteria from the surface of the body of the fish. (Pandey,
et al. 2014).
Regarding to packaging, some food packaging materials are being developed organic
packaging materials with biodegradable characteristic. Edible coating is a thin layer made from
biodegradable materials that can be consumed as part of food products (Hosseni, et al. 2016).
Edible coatings are used to coat products or be placed among products (Kokoszka and Lenart
2007).. Gelatin is a derivative of collagen fiber that is present in the skin, bones and cartilage
(Gorgieva and Kokol 2011). So far, gelatin is used for food as stabilizers, gelling agents,
binders, tickers, emulsifiers, and edible food wrappers (Abdullah, et al. 2018). One of the
gelatin properties is that it can change reversibly from the sol form to the gel, expands in cold
water and can forms a layer of film (Schrieber and Gareis 2007). Gelatin is able to form films
and coating to protect food against sunlight and oxygen between all proteins (Gómez-Guillén,
et al. 2009). Therefore, the development of gelatin as edible coating is a product packaging
alternative to maintain quality and extend its durability (Dhall 2013).
Betel leaf has the ability as an antiseptic, antioxidant, and fungicide (Y, P and N 2017).
Essential oils and extracts are able to fight against Gram-positive and Gram-negative bacteria
(Nazzaro, et al. 2013). Phenol compounds contained in essential oils can denaturate bacterial
cell proteins (Nazzaro, et al. 2013). Eugenol compounds have bactericidal properties by
increasing bacterial membrane permeability (Nazzaro, et al. 2013). The chavicol compound in
addition to giving particular betel smells also has bactericidal properties five times higher than
other phenol compounds (Nazzaro, et al. 2013). The mechanism of phenol as an antibacterial
agent is as a toxin in the protoplasm, damaging and penetrating walls and depositing bacterial
cell proteins (Nazzaro, et al. 2013). Large phenolic molecular compounds are capable of
activating essential enzymes in bacterial cells even in very low concentrations (Nazzaro, et al.
2013).
Edible gelatin coating with citrus leaf essential oil addition can affect on the sensory quality
and shelf life of shrimp (Alparslan, et al. 2016). Therefore, this study aims to determine the
effect of edible coating gelatin with Piper leaf essential oil on sensory quality and shelf life of
gourami fillets (Osphronemus gouramy).
2. MATERIAL AND METHODS
2.1. Instruments and Material of the Study
The tools that used in this study include beaker glass, measuring glass, hotplate, magnetic
stirrer, tissue, gloves, masks, analytical scales, test tubes, test tube racks, spoons, petri dishes,
Bunsen burner, ose needles, autoclaves, pipettes, spatulas, pH meters, ovens, incubators, heat-
resistant plastics, label, knives, matches, thermometers, vortices, spatula, cotton, and test tube
clamps. The material used for this study was cow gelatin powder obtained from the "Delapan"
grocery store, betel leaf essential oil was obtained from Yogyakarta, gourami, glycerol, tween,
and distilled water (aquades).
2.2. Experimental Diets
This study was conducted using the Randomized Block Design (RBD) method with three
groups with six replication in each group so that there is 18 (eighteen) samples were obtained.

3. The Potential of Edible Coating of Betel Leaf on the Quality of Giant Gourami (Osphronemus
Gouramy)
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Group A: Fillet without edible coating as a control. Group B: Fillet soaked with 4% edible
coating gelatin for 2 minutes. Group C: Fillet soaked in 4% edible coating gelatin and 1% of
betel leaf essential oils for 2 minutes.
There are three variables in this study, namely the independent variable, the dependent
variable, and the control variable. The independent variables of this study were gelatin and
betel leaf essential oil. The dependent variables in this study were organoleptic, pH, TPC,
proximate. The control variables in this study were the type of gelatin, tools (tool size, tool
accuracy), materials (solvent concentration, solvent purity), temperature (edible coating
manufacturing process), time, method, size of gourami fillets and method of edible coating
gelatin fabrication.
2.3. Experimental Procedures
There are some procedures in this study. The first is the preparation of gourami fish. It is
followed by the preparation of edible coating. The following procedure is the application of
edible coating on fish fillet. Organoleptic test is also necessary in this study.
2.4. Statistical Analysis
The data of this study were organoleptic and proximate test which analyzed with descriptive
analysis. On the other hand, TPC and pH value is analyzed by Analysis of Variance (ANOVA)
in order to know the effect of edible coating on the gourami fish fillet. If there was an effect on
the result of the study, Duncan’s Multiple Distance Test would be necessary as the following
procedure.
3. RESULTS AND DISCUSSIONS
There are several results in this study, These are called organoleptic test, pH value test, bacterial
count test, and proximate analysis which included water content test, ash content test, protein
content test, and fat content test.
3.1. Organoleptic Test
The mean value of gourami fillet organoleptic test results in regards of appearance, odor, and
texture parameters by 30 untrained panelists is shown in Table 1.1
Table 1.1 The mean value of organoleptic test results
Organoleptic ± SD
Parameters
Treatment Group
P0 P1 P2
Hour 0 24 0 24 0 24
Appearance 7,9±1,01 3,6±0,95 8±1,01 4±1,01 8,1±1,00 5,6±0,95
Odor 7,4±0,86 3,6±0,95 7,6±0,93 4±1,01 7,6±0,93 5,6±0,95
Textures 7,4±0,86 3,6±0,93 7,6±0,96 3,6±0,95 7,8±0,99 5±1,23
Description: P0: Without coating (control), P1: 4% Gelatin coating, P2: 4%
Gelatin coating with 1% Betel leaf essential oils.
The table above have shown that organoleptic test data at the 0th and 24th hours that
consists of appearance, odor, and texture. Appearance values have shown, at 0th hour in
treatment (P0, P1, and P2) shows an average value of 7. The value of 7 in appearance shows

4. Olga Adisty, Heru Pramono and Sudarno
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that giant gourami fillets have a specific color type and are less vibrant color. At 24th hours,
the treatment (P0) has an average value of 3.6, treatment (P1) has an average value of 4, and
(P2) has an average value of 5.6 for appearance. The 0th hour organoleptic test results for
odor in all treatments (P0, P1, and P2) showed an average of 7. The value of 7 indicates that
giant gourami fillets have a neutral odor. At 24 hours the treatment (P0 and P1) showed an
value of 3,6 and 4 which smelled slightly acidic, ammonia and slightly rancid while the
treatment (P2) had a value of 5,6 with a musty smell and slightly rancid.
The organoleptic test results at 0th hour showed the same value with an average of 7 with
a dense, less compact and less elastic texture. At 24th hour for the texture of the treatment (P0
and P1) it has an average value of 3.6 which is rather soft, inelastic, and slightly watery, while
the treatment (P2) has an average value of 5.6 less compact, not elastic, and slightly watery.
pH value test
Determination of pH value in this study aims to determine the pH value after treatment was
given. Measurement of pH values on a giant gourami fillet is using a pH meter.
Table 1.2 Mean of pH value of giant gourami fillets
Observation time
Mean of pH value ± SD
P0 P1 P2
0th Hour 6,8a±0,11 6,9a±0,15 6,9a±0,09
6th Hour 7,1a±0,12 7a±0,08 7a±0,07
12nd Hour 7,1a±0,19 6,9a±0,07 7a±0,08
18th Hour 7,1a±0,10 7a±0,08 7a±0,08
24th Hour 6,4a±0,21 6,5a±0,24 6,4a±0,08
Descriptions: Numbers followed by the same letters on one row shows no significant
difference (α = <0.05). P0: Without coating (control), P1: 4% gelatin coating, P2: 4% gelatin
coating with 1% betel leaf essential oils.
The mean of pH value of giant gourami fillets for treatment (P0, P1, and P2) was ranged
from 6.8 to 6.9 at 0th hour. The pH value of the treatment (P0, P1, and P2) increased at 6th
hour and remained stable at pH 7 for the 12th and 18th hours, at 24th hour the pH value
decreased to 6, 5. Duncan's 5% test results shows at 0, 6, 12, 18, and 24 hours for each treatment
didn’t have significant effect.
3.2. Bacterial count
The results of bacterial counting using the Total Plate Count (TPC) method in giant gourami
fillet are shown in Table 1.3.

5. The Potential of Edible Coating of Betel Leaf on the Quality of Giant Gourami (Osphronemus
Gouramy)
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Table 1.3 Total Plate Count results.
Hour
Mean value of Total Plate Count results (sel/gram) ± SD
P0 P1 P2
0 3,8x103b
±0,04 3,8x103a
±0,02 3,8x103a
±0,02
6 4,9x104c
±0,04 4,8x104b
±0,04 4,7x104a
±0,06
12 5,7x105c
±0,07 5,5x105b
±0,09 4,9x105a
±0,08
18 5,9x105b
±0,03 5,8x105b
±0,03 5,6x105a
±0,09
24 6,8x106b
±0,02 6,7x106b
±0,04 6,5x106a
±0,08
Description: Numbers followed by the same letters on one row shows no significant
difference (α = <0.05). P0: Without coating (control), P1: 4% gelatin coating, P2: 4% gelatin
coating with 1% betel leaf essential oils.
The data in the table above shows that there was an increasing total number of bacteria in
each treatment from the 0th hour to the 24th hour. The total number of bacteria in the treatment
(P0, P1, and P2) could inhibit the bacteria growth in giant gourami fillets according to the SNI
maximum limit of 5x105 cells / gram until 6th hour. In P0 & P1 at 12th hour shows that the
giant gourami fillets exceed the maximum limit of bacteria, while treatment (P2) is still within
tolerance. At the 18th to 24th hour of giant gourami fillets with treatment (P0, P1, and P2)
already exceeded the maximum bacterial limit according to the Indonesian National Standard
(SNI).
The Duncan Multiple Range test 5% were conducted to determine the differences between
treatments. The results of the test at the 0th hour of P2 (4% gelatin coating with 1% betel leaf
essential oil), were not significantly different (p> 0.05) with P1 (4% gelatin coating), but were
significantly different (p <0.05) with P0 (without coating). At the 6th hour showed that P0 (no
coating) treatment was significantly different (p <0.05) with P1 (4% gelatin coating) and
significantly different (p <0.05) with P2 (4% gelatin coating with 1% essential oil). At 12th
hour, it showed that showed that P0 (without coating) was not significantly different from P1
(4% gelatin coating) but was significantly different from P2 (4% coating gelatin with 1%
essential oil). At the 18th hour, it showed that P0 (without coating) was significantly different
(p <0.05) with all other treatments. At 24 hours, P0 (without coating) was significantly different
from P1 (4% gelatin coating) and P2 (4% coating gelatin with 1% essential oil).
3.3. Proximate Analysis
Proximate analysis including water content, ash content, protein content, and fat content on
giant gourami fillets was carried out at the beginning of the treatment observation (P0) at 0th
and at the end of the observation, the best results were observed in (P2) at 24th. The chemical
composition of fish from one species to another depends on nutrition, fish size, gender, age,
environment, and season (Mohan et al., 2012). The water content testing was carried out on
fresh gourami fillets at 0th and the result is 55.26%. Whereas the final water content analysis
at 24 hours was carried out on the sample, with the best results was found in P2 group
experiencing a slight increase to 55.87%. The initial ash test was carried out on fresh gourami
fillets at 0th and the results were 3.78%. While the analysis of final ash content at 24 hours was
carried out, with the best results was found in P2 group which experienced a slight decrease to

6. Olga Adisty, Heru Pramono and Sudarno
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3.53%. The Initial protein content testing was carried out on fresh gourami fillets at 0th and the
results were 7.72%. While the analysis of the final protein content at 24 hours was carried out
on the sample with the best results was found in P2 group which increased to 13.43%.
The initial fat content test was carried out on fresh giant gourami fillets at 0th hour and the
results were 5.87%. Whereas the analysis of the final fat content at 24 hours, the best results
found in P2 group which experienced a slight decrease to 5.16%.
The organoleptic test results of giant gourami fillets that it consists of three parameters
namely appearance, odor, and texture. Subjective (organoleptic) test of fish quality
deterioration is carried out using a score sheet set according to the National Standardization
Agency (BSN 2006). The organoleptic values of the treatment (P0, P1, and P2) at 0th hour
showed that the giant gourami fillets could still be accepted by all panelists because the
minimum organoleptic value in accordance with the Indonesian National Standard was 7. The
result of Organoleptic test showed at 24th hour storage time in (P0, P1, and P2), giant gourami
fillets were unacceptable, because they have a value below 7. The organoleptic method is an
easy way to determine the deterioration level of fish quality with the help of the five senses
(Lougovois and Kyrana 2005).
The appearance parameters are related to the color and condition of fish meat. The
appearance of giant gourami fillets at 0th hour is still intact, clean, with vibrant color had an
average value of 7.9. At 24th hour, the appearance of the fish turned into brownish color and
dull with 3.6 for the average. This is also indicated by a fairly high number of microbes at 24th
hour as much as 6.8x106. Changes in appearance are caused by microbial growth which causes
the product to be damaged because in food product is the damage caused by microorganism is
considered high.
The gelatin edible coating and 1% betel leaf essential oil using have showed better results
than other treatments. This occurs because of gelatin edible coating functions as a mass transfer
barrier (moisture, oxygen, light, lipid) (McHugh 2000), while phenol compounds found in the
betel leaf essential oil are able to denaturant bacterial cell proteins which cause bacterial cell
metabolism to stop and it affects the appearance of a product (Nazzaro, et al. 2013). The
specific and fresh smell of giant gourami fillets at 0th hour with its values ranged from 7.4 to
7.6. At the 24th hours the smell of fish became sour, a slight smell of ammonia and rancid with
value ranged from 3.6 to 5.6. Odor parameters of P0 at 24th hours showed the lowest value of
3.6 and a high bacterial count of 6.8x106. The decay process on fillet can produce volatile
compounds such as ammonia which cause foul odors (Hasan, et al. 2012). In addition, the
unpleasant aroma of fish is due to the high amount of urea (Lougovois and Kyrana 2005). 239
The addition of betel leaf essential oil has an effect on the odor of the gourami fillet so that
it has a better value than the other treatments. It happened because betel leafs essential oil
contains isoeuganol, limonene, carophyllena causing a distinctive aroma of betel leaves
(Sanubol, et al. 2014). The texture of gourami fillets in the 0th hour is solid, compact, and
elastic whose value ranges from 7.4 to 7.8 while in the 24th hour the texture became inelastic,
runny, and soft, with values ranging from 3.4 to 5.
The P0 treatment has the lowest value at 24th hour with value of 3.6 with the number of
bacteria 6.8x106. Texture parameters related to the content of water found in giant gourami
fillets increased from 55.28% to 55.87%. This shows that the higher the water content
contained in fillet meat, the less the value of the fish textures (Dunajski 2007).
Fish freshness can also be determined by measuring the pH of fish meat (Abbas, et al.
2008). Lactic acid production from anaerobic glycolysis after the death of the fish will
determine changes in pH in fish meat (Abbas, et al. 2008). At the 0th hour the average value is
6.9. The pH value of fish in all treatments (P0, P1, and P2) has a range of values from 6.9 to

7. The Potential of Edible Coating of Betel Leaf on the Quality of Giant Gourami (Osphronemus
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7.1 in the 6th hour to the 18th hour. However, at the 6th to 18th hours the pH of giant gourami
fillets is in a neutral condition. The final stage of rigor mortis (post rigor mortis) occurs at the
12th hour after the fish dies. In the final stage of rigor mortis, the pH value of fish meat will
gradually increase so that the condition that was originally acidic changes to base due to the
formation of alkaline volatile compounds such as ammonia, trimethylamine, indole and others
(Altissimi, et al. 2017) . This is possible because of an error when measuring pH using a pH
meter.
Measurement of fish freshness can be measured from the number of bacteria by calculating
the number of bacteria grown on a agar medium after 24 hours of incubation. The bacterial
counting results of giant gourami fillet in all treatments (P0. P1, and P2) showed an increasing
from 0th to 24th hours. The highest total number of bacteria was seen at P0 (without coating)
which was 6.8x106 cells / gram at 24th hours.
These results indicates that the calculation of the total plate counts in the Petridis with 4%
gelatin edible coating with 1% essential oil resulted in the total number of bacteria. It had not
reached the maximum limit at 12th hour. This shows that gelatin edible coating with 1%
essential oil could inhibit bacterial growth until the 12th hour which is 4.9x105. The longer
shelf life, the growth of bacteria will increase (Musyoka, et al. 2018). The growth of
decomposing bacteria is influenced by the temperature of fish storage. At 37 °C some bacteria
can multiply from 1000 to 10,000,000 cells in seven hours. Gelatin can be used as a growth
medium for microorganisms because it is a component that is rich of protein compounds and
can be easily broken down by microorganisms (Gómez -Guillén, et al. 2009). So that along
with the increase in storage time, increasing protein levels showed an increase in bacterial
activity on giant gourami fillets.
Addition of betel leaf essential oil on gelatin edible coating gives better results than other
treatments. It could happen because the betel leaf essential oil contains betel phenol compounds
which are eugenol, cavikol, estragol and terpin isomers (Dwidevi and Tripathi 2014). Some
results of the study had proved that the betel leaf essential oil had antibacterial and antifungal
properties. It had low molecular phenolic compounds found in essential oils (Salleh, et al.
2011).
The proximate analysis test was performed on the best treatment, P2. The biggest chemical
composition of giant gourami fillets is water. The water content of the initial giant gourami
reached 55.26% and increased to 55.87% with the number of bacteria which was 6.5x106 at
24th hours. The edible coating layer contributes to the water content of fish (Kokoszka and
Lenart 2007). Water content greatly influences to the freshness of giant gourami fillets. The
higher the water content, the faster the microorganisms multiply (Kokoszka and Lenart 2007).
Protein levels in giant gourami fillets increased from the initial protein 7.72% to 13.43%.
The increasing of protein levels were caused by giant gourami fillets were coated with gelatin.
Basically, gelatin is a protein consisting of several peptide chains, namely glycine, proline and
hydroxyproline (P and G 2018).
Fat content found in giant gourami fillets has decreased from 5.87% to 5.16% which
proves that gelatin coating can inhibit fat oxidation. Protein-based edible coating has a better
ability to protect products from oxygen compared to edible coatings from lipids (Chiralt, et al.
2018).The ash content of carp fillets did not cha nge significantly from 3.78 to 3.73. The value
of ash content is due to the mineral content found in carp fillets. The high ash is contained in
fish meat. It is caused by minerals that are carried by myoglobin and stored in fish meat.
Food products such as giant gourami fillet that have high nutrition and it has neutral pH
values and high water content and protein levels can also be used as a good growth medium
for microorganisms. Based on this study it can be said that gelatin edible coating and 1% betel

8. Olga Adisty, Heru Pramono and Sudarno
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leaf essential oil has been able to control the transfer of water, oxygen, carbon dioxide in giant
gourami fillet products. Edible coatings from animal protein have a better capability to protect
the products against oxygen. Edible coating also has the desired mechanical properties and
increases the structural unity of the product, when compared to edible coatings from the lipid
component (Chiralt, et al. 2018).
4. CONCLUSION
Gelatin based Edible coating incorporated with betel leaf essential oil has influence to the
sensory quality and shelf life of giant gourami (Osphronemus gouramy) and it also has
capability to maintain gourami fillet shelf life for twelve hours in the rooms temperature. Edible
coating also could maintain the amount of bacterial according to SNI until twelve hours in the
room temperature.
ACKNOWLEDGEMENTS.
We’d like to thank the Faculty of Fisheries and Marine, Universitas Airlangga for supporting
this study.
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