CD Skripsi
Kajian Mutu Bakso Ikan Patin (Pangasius Sp.) Pada Kondisi Kemasan Vakum Dan Non Vakum Selama Penyimpanan Suhu Dingin (±5°C)
Abstract
Catfish meatballs are one of the pratical and high protein diversification of fishery
products. But, the fishball themselves decompose very quickly due to their haigh
water content, therefore a study was conducted on the study of quality of catfish
meatball in vacuum and non vacuum packaging during cold storage (±5°C) to
determine the effect of the shelf life of the different packages. Which aimed at
travelling merchants who do not allow to bring a refrigerator. This research uses
experimental method. By using two treatment vacuum and non vacuum packaging as
a group, the strorage time is 0, 3, 6 an 9 days with 3 replications resulting in 24
experimental units and through 3 stages, namely 1) weeding catfish, 2) making
catfish meatballs, and 3) analysis. The resulting were analyzed using the t test. The
results obtained are vacuum packaging can better maintain the shelf life of catfish
meatballs compared to non vacuum packaging. The average value of water content in
vacuum packaging during storage is 56.35% while in non-vacuum packaging it is
58.58%. The average value of protein content in vacuum packaging was 35.64%
while in non-vacuum packaging it was 34.07%. The value of ash content in vacuum
packaging is 1,22% while in non-vacuum packaging is 1,05%. The average value of
water activity (aw) in vacuum packaging during storage is 0.81 while in non-vacuum
packaging is 0.82 . The average total number of psychrophilic bacteria in vacuum
packaging during storage was 2.6 x 105 colonies/g while in non-vacuum packaging it
was 3.0 x 105 colonies/g.
Keywords: cat fish meatballs, vacuum, non vacuum, cold temperature stroge
1) Student of Fisheries and Marine Science Faculty, Universitas Riau
2) Lecturer of Fisheries and Marine Science Faculty, Universitas Riau
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