The Use of Colour Indicator as a Smart Packaging for Monitoring Spoilage Fillet Catin Fish (Pangasius Sp.) In Room Temperature

Abstract The purpose of this research was to manufacture smart packaging made from pH color indicators Methyl Orange (MO), Red (MR), and Bromocressol Green (BCG) analyze the best in responding decline quality fillet Pangasius spp. Sensitivity were tested with simulated gas amin issued by NH 4 OH for 30 minutes. They change indicator field trials conducted sensitivity fish sp . every 3 hours 15 hours. Further tests done on find time freshness pH, TPC, organoleptic (SNI 2346:2006). results showed that all could be used as materials pangasius sp. BCG responds better than others. Test testing indicators. against fillets limit is over 6th 9th hour storage where at 9th, changed, MO pink yellowish-orange, MM deep red yellowish-orange pale yellow blue. At 9 storage, RGB MO, MR, are 190.00±0.46, 165.07±0.78 0.70±238.04 accordance assessed test value (7.54), TPC (5.74 X 10 6) appearance (5.0), smell (4.5) texture (5.0). In conclusion, can detect deterioration sp., respond MR.