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Baiq Rien Handayani, Baiq Rien
Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram, Lombok
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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 Adani, Sabrina Arifah Adella Putrinita Adha, Fajrullah Afni, Nur' Ahmad Alamsyah Amaliah, Fadhilah Rizqi Amaro, Moegiratul Amro, Moegiratul Amuddin Andriyani, Anis Octa Ariyani, Mutia Devi Arliansya, Yudha Pratama Asri Hidayati Astri Iga Siska Bambang Dipo Kusumo Cahyawan Catur Edi Margana Cicilia, Siska Dipokusumo, Bambang Dody Handito, Dody Elya Antariksana Bachmida Fatimatuzzahrah, Baiq Shofi Firman Fajar Perdhana GHANY, ABDUL Hariani Hariani Ilma, Sadina Aulia Imam Budi Mulyawan Jannah, Mirriyadhil Jurnal Pepadu Kencanadewi, Baiq Citra Kertanegara - Kirtiyani, Ni Kadek Ayu Astiti Mirriyadhil Jannah Moegiratol Amaro moegiratul amaro Moegiratul Amaro Moegiratul Amaro Moegiratul Amaro Mulyawan Mulyawan Mutaqin, Muhammad Rofi Jainul Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Nabilah Namira, Afrisha Sekar Nazaruddin Nazaruddin . Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Ningsi Ningsi Ningtyas, Puji Novia Rahayu Novia Rizki Warismayati Nurul Wahida, Baiq Naila OKI SAPUTRA Pawestri, Setyaning Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rastika, Ketut Deta Rini Nofrida Riyadhotul Qibtiyah Sagita, Dwi Sari, Ira Musfita Setyaning Pawestri Shelviana Sampelan Sitta Fitri Rahmadhina Sri Widyastuti Sri Widyastuti Sri Widyastuti Sri Widyastuti Tri Isti Rahayu Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Wiwik Pratiwi Yarfaryh, Uswatun Hasanah Yesica Marcelina Romauli Sinaga Zainuri Zuhdia, Lalu Diani Zulpiani, Ira