Umur Simpan Produk Julung-julung Asap Tumbuk Halus pada Kemasan Polietilen dan Semi Aluminium Foil | Shelf life of finely-ground-smoked finfish on polyethylene and semi-aluminum foil packagings - Muslimin Muslimin; Asri Silvana Naiu; Nikmawatisusanti Yusuf (The NIKe Journal, 2016)
Penelitian ini bertujuan untuk mengetahui umur simpan ikan julung-julung (Hemirhampus affinis) asap tumbuk halus pada kemasan polietilen dan kemasan semi aluminium foil. Ikan julung-julung asap kemudian ditumbuk halus dan dikemas dan disimpan pada suhu 25oC, 30oC dan 35oC. Laju perubahan kapang dihitung dengan menggunakan persamaan Arrhenius danpenentuan umur simpan ditentukan berdasarkan persamaan ordo nol. Umur simpan ikan julung-julung asap tumbuk halus pada kemasan polietilen lebih bertahan pada suhu ruang yaitu 37,6 hari. Sedangkan kemasan semi aluminium foil dapat lebih mempertahankan umur simpan pada suhu yang lebih tinggi dan pada suhu ruang hanya mampu bertahan hingga 42,43 hari. The aim of this study was to determine the shelf life of finely-ground-smoked finfish (Hemirhampus affinis) on polyethylene and semi-aluminum foil packagings. Smoked fish are then finely ground and packaged and stored at 25oC, 30oC and 35oC. The rate of change in molds is calculated using the Arrhenius equation and the shelf life is determined based on the zero order equation. The shelf life of finely-ground-smoked finfish in polyethylene packaging is better at room temperature is 37.6 days. While the semi-aluminum foil packaging can better maintain shelf life at higher temperatures and at room temperature can only last up to 42.43 days. Katakunci: umur simpan; ikan julung-julung; Hemirhampus affinis; asap tumbuk halus; polietilen; semi aluminium foil; kemasan; kapang. Keywords: shelf life; finfish; Hemirhampus affinis; finely-ground-smoked; polyethylene; semi-aluminum foil; packaging; mold.