CD Skripsi
Pengaruh Jenis Kemasan Berbeda Terhadap Mutu RendangIkan Tongkol (Euthynnus sp.) Selama Penyimpanan
Tuna is one of fish with high economic costs. Tuna can be processed into commercial products, for example, processed rendang product to protect from damage to the quality of tuna rendang it is necessery to carry out good packaging. This study aims to determine the quality of tuna fish rendang packaged in different packaging during storage at room temperatur. The packaging used in this study is HDPE packaging (K1) and aluminum foil (K2). The method used was the experimental method with a non-factorial randomized block design with the treatment of HDPE (K₁) and aluminum foil (K2) packaging types with storage duration groups of 0, 5, 10, 15, 20 days. The quality parameters tested in this study were the organoleptic test, proximate test (fat, water, protein content) and TPC test. Theeffect ofthetypeofaluminum foiland HDPE packaging had asignificant effect on the 95% confidence level on organoleptic values (appearance, aroma, texture, and taste) and protein content, while the levels of fat, water, and TPC had no significant effect. The results showed that the type of aluminum foil packaging was thebest typeofpackaging from0 to 20 dayswitha visualvalueof6.04withslightly brownish yellow characteristics, an aroma value of 6.75 with typical characteristics of tuna rendang, a texture value of 6.24 with soft characteristics., the taste value is 6.05 with the characteristic taste of tuna rendang. In chemical value, it has a fat content of 26.40%; water content of 34,48%; protein content of 32.10% and the total bacterial colonies were 4,7 x 10 colonies/g.
Keywords: Rendang, tuna, packaging types, storage.
Tidak tersedia versi lain