Pengaruh teknik pengemasan dan jenis kemasan terhadap mutu dan daya simpan ikan pindang bumbu kuning
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Accepted
31 December 2019
Published
31 December 2019
Keywords:
-
microbe, packaging, pindang, skipjack tuna, quality
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.
References
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Jannah M, Handayani BR, Dipokusumo B, Werdiningsih W. 2018. Peningkatan mutu dan daya simpan ikan pindang kuning “pindang rumbuk” dengan perlakuan lama sterilasasi. Pro Food (Jurnal Ilmu dan Teknologi Pangan). 4(1): 311-323.
Jonauskaite D, Mohr C, Antonietti JP, Spiers PM, Althaus B, Anil S, Dael N. 2016. Most and least preferred colours differs according to object context: New insights from unrestricted colour range. PLoS ONE. 11(3): e0152194. doi: 10.1371/journal.pone.0152194.
Kung HF, Lee YC, Lin CW, Huang YR, Cheng CA, Lin CM, Tsai YH. 2017. The effect of vaccum packaging on histamine changes of milkfish sticks at various storage temperatures. Journal of Food and Drug Analysis. 25(2017): 812-818. doi: 0.1016/j.jfda.2016.12.009
Leviana W, Paramita V. 2017. Pengaruh suhu terhadap kadar air dan aktivitas air dalam bahan pada kunyit (Curcuma longa) dengan alat pengering electrical oven. METANA. 13(2): 37-44.
Martoyo PY, Hariyadi RD, Rahayu WP. 2014. Kajian standar cemaran mikroba dalam pangan Indonesia. Jurnal Standardisasi. 16(2): 113-124.
Mathew R, Jaganathan D, Anandakumar S. 2016. Effect of vaccum packaging method on shelf life of chicken. Imperial Journal of Interdisciplinary Research. 2(10): 1859-1866.
Muchtar H, Kamsina, Anova IT. 2011. Pengaruh kondisi penyimpanan terhadap pertumbuhan jamur pada gambir. Jurnal Dinamika Penelitian Industri. 22(1): 36-43.
Muzaffar K, Kumar P. 2017. Tamarind-a mini review. MOJ Food Processing & Technology. 5(3): 296-297.
Naik DS, Chetti MB. 2017. Influence of packaging and storage condition on the moisture content and its effect on fungal load of paddy. Research Journal of Agricultural Science. 8(2): 370-374.
Nur M. 2009. Pengaruh cara pengemasan, jenis bahan pengemas, dan lama penyimpanan terhadap sifat kimia, mikrobiologi, dan organoleptik sate bandeng (Chanos chanos). Jurnal Teknologi dan Industri Hasil Pertanian. 14(2): 1-11.
Rasyid MI, Yuliana ND, Budijanto S. 2016. Karakteriksasi sensori dan fisiko-kimia beras analog sorghum dengan penambahan rempah campuran. AGRITECH. 36(4): 394-403.
Renate D. 2009. Pengemasan puree cabe merah dengan berbagai jenis plastik yang dikemas vakum. Jurnal Teknologi Industri dan Hasil Pertanian. 14(1): 80-89. DOI:http://dx.doi.org/10.23960/jtihp.v14i4i.80%20-%2089.
Santoso J, Lieng F, Handayani R. 2011. Pengaruh pengkomposisisan dan penyimpanan dingin terhadap perubahan karakteristik surimi ikan pari (Trygon sp.) dan ikan kembung (Rastralliger sp.). Jurnal Aquatika. 2(2): 147-159.
Sajiwo AJ, Buchari D, Leksono T. 2017. Pengaruh sistem pengemasan vakum dan non vakum terhadap mutu Belut (Monopterus albus) asap dengan penambahan serai (Cymbopogon citratus) selama penyimpanan pada suhu ruang (29±3ºC). Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas Riau.
Shan CH, Iskandar Y. 2018. Studi kandungan kimia dan aktivitas farmakologi tanaman kunyit (Curcuma longa L.). Farmaka. 16(2): 547-555.
Sudarmadji S, Haryono B, Suhardi. 2007. Prosedur analisis untuk makanan dan pertanian. Yogyakarta (ID): Penerbit Liberty.
Sugita DL. 2017. Pengaruh penggunaan kunyit dan asam jawa terhadap beberapa komponen mutu ikan pindang bumbu kuning. [Skripsi]. Mataram (ID): Universitas Mataram.
Sundari D, Almasyhuri, Lamid A. 2015. Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein. Media Litbangkes. 25(4): 235-242.
Tshinkantwa TS, Ullah MW, He F, Yang G. 2018. Current trends and potential applications of microbial interaction for human welfare. Frontiers in Microbiology. 9, 1156. doi:10.3389/fmicb.2018.01156.
[USDA] United States Department of Agriculture National Nutrient Database for Standar. 2018. Basic Report: 15123 Nutrient Data for Fish, tuna, fresh, skipjack, raw, USA.gov.
Wodi SIM, Trilaksmi W, Nurilmala M. 2014. Perubahan mioglobin tuna mata besar selama penyimpanan suhu chilling. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 215-224.
Yahiya ASM, Mustafa MG, Alam MJ, Kamruzzaman ASM, Mollah AK. 2012. Seed and seedling quality of onion (Allium cepa L) as affected by types of storage containers. Journal of Experimental Bioscience. 3(2): 19-24.
Yanti H, Hidayati, Elfawati. 2008. Kualitas daging sapi dengan kemasan plastik PE (Polyethylene) dan plastik PP (Polypropylen) di pasar arengka Kota Pekanbaru. Jurnal Peternakan. 5(1): 22-27.
Yildirim S, Rocker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, SuminskaP, Marcos B, Coma V. 2018. Active packaging application for food. Comprehensive Reviews in Food Science and Food Safety. 17(1): 165-199. doi: 10.1111/1541-4337.12322
Arini LDD. 2017. Faktor-faktor penyebab dan karakteristik makanan kadaluarsa yang berdampak buruk pada kesehatan masyarakat. Jurnal Teknologi dan Industri Pangan. 2(1): 15-24.
Astawan M, Nurwitri CC, Suliantari, Rochim DA. 2015. Kombinasi kemasan vakum dan penyimpanan dingin untuk memperpanjang umur simpan tempe bacem. PANGAN. 24(2): 125-134.
Atma Y. 2016. Angka lempeng total (ALT), angka paling mungkin (APM) dan total kapang khamir sebagai metode analisis sederhana untuk menentukan standar mikrobiologi pangan olahan posdaya. Jurnal Teknologi. 8(2): 77-82.
Bhadoriya SS, Ghanespurkar A, Narwaria J, Rai G, and Jain AP 2011. Tamarindus indica: extend of explored potential . Pharmacognosy Reviews. 5(9):73-81. doi:10.4103/0973-7847.79102
Bartz JA, Sargent SA, Mahovic M. 2013. Guide to identifying and controlling postharvest tomato diseases in Florida. Florida (US): IFAS Extention University of Florida
[BSN] Badan Standardisasi Nasional. 2004. Penentuan Kadar pH. SNI 06-6989.11: 2004. Jakarta(ID): Badan Standarisasi Nasional.
[BSN] Badan Standardisasi Nasional. 2006. Petunjuk Pengujian Angka Lempeng Total (ALT) Produk Perikanan. SNI 01-2332.32006. Jakarta(ID): Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. 2006. Penentuan Kadar Air pada Produk Perikanan. SNI-01-2354.2- 2006. Jakarta(ID): Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. 2006. Petunjuk Pengujian Total Jamur/Khamir pada Produk Perikanan. SNI-2332-7: 2015. Jakarta(ID): Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. 2009. Tentang Ikan Pindang-Bagian 1: Spesifikasi. SNI-27.17.1-2009. Jakarta(ID): Badan Standarisasi Nasional.
[BPS] Badan Pusat Statistika NTB. 2013. Rumput Laut Komoditas Perikanan yang Dikembangkan NTB. Mataram(ID): Badan Pusat Statistika NTB.
Dordevic J, Pavlicevic N, Boskovic M, Janjic J, Glisic M, Starcevic M, Baltic MZ. 2017. Effect of vaccum and modified atmosphere packaging on microbiological properties of cold-smoked trout. IOP Conf. Series: Earth and Environmental Science. 85(2017) 012084. doi: 10.1088/1755-1315/85/1/012084.
Fakruddin MD, Sultana M, Ahmed MM, Chowdhury A, Choudhury N. 2013. Multiplex PCR (polymerase chain reaction) assay for detection of E. coli 0157:H7, Salmonella sp., Vibrio cholerae and Vibrio parahaemolyticus in spiked shrimps (Penaeus monodon). Pakistan Journal of Biological Science. 16: 267-274. doi: 10.3923/pjbs.2013.267.274.
Hanafiah KA. 2002. Rancangan percobaan teori dan aplikasi. Jakarta(ID): PT. Raja Grafindo Permata.
Handayani BR, Dipokusumo B, Werdiningsih W, Rahayu TI, Sugita DL. 2018. Microbial quality of yellow seasoned “pindang’ fish treated with turmeric and tamarind. IOP Conference Series: Earth and Environmental Science. Tersedia pada :http://iopscience.iop.org/
article/10.1088/1755-1315/102/1/012019/meta. DOI :10.1088/1755-1315/102/1/012019.
Hartono NAD, Sutrisno, Darmawati E. 2018. Pengemasan untuk mengurangi resiko cemaran timbal (Pb) dan penurunan mutu pada sistem penjualan buah pedagang kaki lima. Jurnal Penelitian Pascapanen Pertanian. 15(1): 52-62.
Harris H, Liuhartana R. 2011. Disain kemasan untuk meningkatkan fungsi dan tampilan kemasan seluang kering (pundang). Jurnal Ilmu Perikanan dan Budidaya Perairan. 6(1): 27-40.
Herawati H. 2008. Penentuan umur simpan pada produk pangan. Jurnal Litbang Penelitian. 27(4): 124 130.
Hidayati E, Juli N, Marwani E 2002 Isolasi enterobacteriaceae patogen dari makanan berbumbu dan tidak berbumbu kunyit (Curcuma longa L.) serta uji pengaruh ekstrak kunyit (Curcuma longa L.) terhadap pertumbuhan bakteri yang diisolasi. Bandung(ID): Departemen Biologi Fakultas MIPA Institut Teknologi Bandung.
Indraswati D. 2017. Pengemasan makanan. Ponorogo (ID): Penerbit Forum Ilmiah Kesehatan (FORIKES).
Jannah M, Handayani BR, Dipokusumo B, Werdiningsih W. 2018. Peningkatan mutu dan daya simpan ikan pindang kuning “pindang rumbuk” dengan perlakuan lama sterilasasi. Pro Food (Jurnal Ilmu dan Teknologi Pangan). 4(1): 311-323.
Jonauskaite D, Mohr C, Antonietti JP, Spiers PM, Althaus B, Anil S, Dael N. 2016. Most and least preferred colours differs according to object context: New insights from unrestricted colour range. PLoS ONE. 11(3): e0152194. doi: 10.1371/journal.pone.0152194.
Kung HF, Lee YC, Lin CW, Huang YR, Cheng CA, Lin CM, Tsai YH. 2017. The effect of vaccum packaging on histamine changes of milkfish sticks at various storage temperatures. Journal of Food and Drug Analysis. 25(2017): 812-818. doi: 0.1016/j.jfda.2016.12.009
Leviana W, Paramita V. 2017. Pengaruh suhu terhadap kadar air dan aktivitas air dalam bahan pada kunyit (Curcuma longa) dengan alat pengering electrical oven. METANA. 13(2): 37-44.
Martoyo PY, Hariyadi RD, Rahayu WP. 2014. Kajian standar cemaran mikroba dalam pangan Indonesia. Jurnal Standardisasi. 16(2): 113-124.
Mathew R, Jaganathan D, Anandakumar S. 2016. Effect of vaccum packaging method on shelf life of chicken. Imperial Journal of Interdisciplinary Research. 2(10): 1859-1866.
Muchtar H, Kamsina, Anova IT. 2011. Pengaruh kondisi penyimpanan terhadap pertumbuhan jamur pada gambir. Jurnal Dinamika Penelitian Industri. 22(1): 36-43.
Muzaffar K, Kumar P. 2017. Tamarind-a mini review. MOJ Food Processing & Technology. 5(3): 296-297.
Naik DS, Chetti MB. 2017. Influence of packaging and storage condition on the moisture content and its effect on fungal load of paddy. Research Journal of Agricultural Science. 8(2): 370-374.
Nur M. 2009. Pengaruh cara pengemasan, jenis bahan pengemas, dan lama penyimpanan terhadap sifat kimia, mikrobiologi, dan organoleptik sate bandeng (Chanos chanos). Jurnal Teknologi dan Industri Hasil Pertanian. 14(2): 1-11.
Rasyid MI, Yuliana ND, Budijanto S. 2016. Karakteriksasi sensori dan fisiko-kimia beras analog sorghum dengan penambahan rempah campuran. AGRITECH. 36(4): 394-403.
Renate D. 2009. Pengemasan puree cabe merah dengan berbagai jenis plastik yang dikemas vakum. Jurnal Teknologi Industri dan Hasil Pertanian. 14(1): 80-89. DOI:http://dx.doi.org/10.23960/jtihp.v14i4i.80%20-%2089.
Santoso J, Lieng F, Handayani R. 2011. Pengaruh pengkomposisisan dan penyimpanan dingin terhadap perubahan karakteristik surimi ikan pari (Trygon sp.) dan ikan kembung (Rastralliger sp.). Jurnal Aquatika. 2(2): 147-159.
Sajiwo AJ, Buchari D, Leksono T. 2017. Pengaruh sistem pengemasan vakum dan non vakum terhadap mutu Belut (Monopterus albus) asap dengan penambahan serai (Cymbopogon citratus) selama penyimpanan pada suhu ruang (29±3ºC). Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas Riau.
Shan CH, Iskandar Y. 2018. Studi kandungan kimia dan aktivitas farmakologi tanaman kunyit (Curcuma longa L.). Farmaka. 16(2): 547-555.
Sudarmadji S, Haryono B, Suhardi. 2007. Prosedur analisis untuk makanan dan pertanian. Yogyakarta (ID): Penerbit Liberty.
Sugita DL. 2017. Pengaruh penggunaan kunyit dan asam jawa terhadap beberapa komponen mutu ikan pindang bumbu kuning. [Skripsi]. Mataram (ID): Universitas Mataram.
Sundari D, Almasyhuri, Lamid A. 2015. Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein. Media Litbangkes. 25(4): 235-242.
Tshinkantwa TS, Ullah MW, He F, Yang G. 2018. Current trends and potential applications of microbial interaction for human welfare. Frontiers in Microbiology. 9, 1156. doi:10.3389/fmicb.2018.01156.
[USDA] United States Department of Agriculture National Nutrient Database for Standar. 2018. Basic Report: 15123 Nutrient Data for Fish, tuna, fresh, skipjack, raw, USA.gov.
Wodi SIM, Trilaksmi W, Nurilmala M. 2014. Perubahan mioglobin tuna mata besar selama penyimpanan suhu chilling. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 215-224.
Yahiya ASM, Mustafa MG, Alam MJ, Kamruzzaman ASM, Mollah AK. 2012. Seed and seedling quality of onion (Allium cepa L) as affected by types of storage containers. Journal of Experimental Bioscience. 3(2): 19-24.
Yanti H, Hidayati, Elfawati. 2008. Kualitas daging sapi dengan kemasan plastik PE (Polyethylene) dan plastik PP (Polypropylen) di pasar arengka Kota Pekanbaru. Jurnal Peternakan. 5(1): 22-27.
Yildirim S, Rocker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, SuminskaP, Marcos B, Coma V. 2018. Active packaging application for food. Comprehensive Reviews in Food Science and Food Safety. 17(1): 165-199. doi: 10.1111/1541-4337.12322
Authors
MulyawanI. B., HandayaniB. R., DipokusumoB., WerdiningsihW., & SiskaA. I. (2019). Pengaruh teknik pengemasan dan jenis kemasan terhadap mutu dan daya simpan ikan pindang bumbu kuning. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 464-475. https://doi.org/10.17844/jphpi.v22i3.28926
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