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All Journal Jurnal Ilmiah Kesehatan (JIKA)
Dewi Rahayu
Jurusan Gizi, Poltekkes Kemenkes Riau, Pekanbaru, Indonesia
Health Professions Medicine & Pharmacology Nursing Public Health

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Packaging Methods and Storage Duration on the Organoleptic, Microbiological, and Chemical Qualityof Patin fish-Tempeh Nugget Hesti Atasasih; Irma Susan Paramita; Dewi Rahayu; Nurlisis Nurlisis; Ana Yuliah Rahmawati
Jurnal Ilmiah Kesehatan (JIKA) Vol. 8 No. 1 (2026): Volume 8 Nomor 1 April 2026
Publisher : Sarana Ilmu Indonesia (Salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v8i1.1432

Abstract

The modification of nuggets by incorporating tempeh can improve their nutritional value. NUPATE (Patin Fish–Tempeh Nugget) is a product made from catfish and tempeh with the best formulation consisting of 30% catfish and 70% tempeh. This study aimed to determine the effect of packaging methods and storage duration on the organoleptic, microbiological, and chemical quality of NUPATE. An experimental study was conducted using a factorial Completely Randomized Design (CRD) with packaging methods (vacuum and non-vacuum), storage duration (0, 10, 20, and 30 days), and storage temperatures (20–25°C, >2–10°C, -4–2°C, and -18 to -23°C) as factors. Organoleptic evaluation was carried out by 30 untrained panelists. The results showed that packaging methods and storage duration at different temperatures significantly affected NUPATE quality (p < 0.05). Total Plate Count (TPC) analysis indicated a significant difference between vacuum and non-vacuum packaging (p < 0.05), while protein and fat content decreased with increasing storage duration (p < 0.05). Vacuum packaging at freezer temperature (-18 to -23°C) was the most effective method for maintaining NUPATE quality for up to 30 days.
Co-Authors Ana Yuliah Rahmawati Hesti Atasasih Irma Susan Paramita Nurlisis Nurlisis