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Dipokusumo, Bambang
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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
Pengaruh teknik pengemasan dan jenis kemasan terhadap mutu dan daya simpan ikan pindang bumbu kuning Imam Budi Mulyawan; Baiq Rien Handayani; Bambang Dipokusumo; Wiharyani Werdiningsih; Astri Iga Siska
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.665 KB) | DOI: 10.17844/jphpi.v22i3.28926

Abstract

Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.
Co-Authors Anas Zaini Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Anwar Asri Hidayati Astri Iga Siska Azizah Ulfa Baiq Bintari Baiq Rien Handayani, Baiq Rien Cici Ria Melani Dedy Maskumambang Dian Lestari Miharja Dwi Praptomo S. Dwi Praptomo Sudjatmiko Efendy Efendy Fadli Fadli Gita Arum Putri Hayati Hery Haryanto Hirwan Hamidi Hirwan Hamidi Hirwan Hamidi I Gusti Ngurah A. Asasandi Imam Afandy Imam Budi Mulyawan L. Sukardi L. Sukardi Lalu Dodi N. Lauda Lalu Sukardi M. Husni Idris M. Sidik Markum Markum Mirriyadhil Jannah Moh. Irfandi Muhamad Husni Idris, Muhamad Husni Muhamad Siddik Muhammad Zubair Muhammad Zubair Nani Herawati Ni Made Wirastika Sari, Ni Made Wirastika Ni Putu Rissy Damanika Purnami Nurlaila Nurlaila Nursan, Muhammad Nurtaji Wathoni Rahayu, Baiq Rika Wanu Risa Febri Oelmayanti Rosmilawati Rosmilawati Sa'diyah, Halimatus Sari, Ulfi Kariska Selfiyah Safitri Septiadi, Dudi Sitta Fitri Rahmadhina Sudjatmiko, Dwi Praptomo Sukardi Sukardi Sukartono Suparmin Suparmin Suparmin Suparmin Supartiningsih, Sri Surya Febrianti Syaum Apriliani Safitri Tajidan, Tajidan Taslim Sjah Taslim Sjah Taslim Sjah Taslim Sjah, Taslim Tribhuana Tungga Dewi Unnida, Diya' Vita Anggi Tapisa Wiharyani Werdiningsih Winda Zohri Maulida1 Yadiansyah Yadiansyah Yanuartati, Baiq Yulfia Elsadewi