Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus)
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Accepted
27 May 2023
Published
16 October 2023
Keywords:
-
chilling temperature, microbiology, sensory, shelf storage, water content
Abstract
The Purple-Spotted Bigeye Fish (Priacanthus tayenus) is a fish with high potential for use as a raw material for surimi. Surimi is an intermediate and high-value product that is extensively used in the production of fish cake products. The objective of this study was to determine the impact of packaging type and storage position on the quality of purple-spotted bigeye fish surimi via sensory, moisture content, and microbiology analyses. Three plastic packaging types - polyethylene (PE), polypropylene (PP), and nylon - were used to store the fish surimi, which was then placed in a freezer for 28 days at a temperature of 2-8°C in various storage positions. Sensory characteristics, moisture levels, and total bacterial count were assessed in this study, which utilized a completely randomized design (CRD) with three replications. The SPSS 26.0 program was employed to analyze sensory and moisture data via ANOVA, followed by Duncan's test and Tukey's test at a 95% confidence level in the event of a significant disparity. The study revealed that surimi stored in nylon plastic showed improved bite and fold test appearance attributes as compared to surimi stored in PE and PP plastic. Throughout the 28-day storage period in various storage positions, the average total water content of surimi across all three packaging types ranged from 70-78%. The water content in surimi increased over time in all three types of packaging. The plate count for surimi surpassed the limit stated by the National Standardization Agency of Indonesia in 2013 (SNI 2694:2013). As the duration of storage increases, so does the amount of microbes in surimi.
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Huda, N., Aminah, A., & Abdul, S. B. (2001). Functional properties of surimi powder from three Malaysian marine fish. International Journal of Food Science and Technology, 36(4), 401-406. https://doi.org/10.1046/j.1365-2621.2001.00473.x.
Indrawati, I., & Fakhrudin, D. S. (2016). Isolasi dan identifikasi jamur patogen pada air sumur dan air sungai di pemukiman warga desa Karawangi, Cianjur, Jawa Barat. Jurnal Biodjati, 1(1), 27-38.
Jaziri, A. A., Hasanuddin, H., Shapawi, R., Mokhtar, R. A. M., Noordin, W. N. M., & Huda, N. (2022). Nutritional composition and mineral analysis of the by-products from tropical marine fish, purple-spotted bigeye (Priacanthus tayenus Richardson, 1846) and barracuda (Sphyraena obtusata Cuvier, 1829). IOP Conference Series: Earth and Environmental Science. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology 11-12 Agustus 2021, Bogor, Indonesia.
Kamarullah, M. C. (2016). Dinamika populasi dan biologi reproduksi ikan swanggi (Priacanthus tayenus Richardson, 1846) studi kasus perairan selat Sunda. [Tesis]. IPB University.
Koutsoumanis, K., Taoukis, P. S., & Nychas, G. J. E. (2005). Development of a safety monitoring and assurance system for chilled food products. International Journal of Food Microbiology, 100, 253–260. https://doi.org/10.1016/j.ijfoodmicro.2004.10.024.
Moniharapon, A. (2014). Teknologi surimi dan produk olahannya. Majalah Biam, 10(1), 16-30.
Martoyo, P. Y., Hariyadi, R. D., & Rahayu, W. P. (2014). Kajian standar cemaran mikroba dalam pangan Indonesia. Jurnal Standardisasi, 16(2), 113-124. http://dx.doi.org/10.31153/js.v16i2.173.
Mulyawan, I. B., Handayani, B. R., Dipokusumo, B., Werdiningsih, W., & Siska, A. 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://journal.ipb.ac.id/index.php/jphpi/article/view/28926.
Park, J. W., & Lin, T. M. J. (2004). Surimi: manufacturing and evaluation. CRC Press (Taylor & Francis Group).
Pratiwi, R. A. (2018). Pengaruh kombinasi jenis kemasan dan masa simpan terhadap sifat mikrobiologi, kimia, fisik dan sensori tepung singkong fermentasi. [Tesis]. Universitas Mataram.
Ramadhan, W., Santoso, J., & Trilaksani, W. (2014). Pengaruh defatting, frekuensi pencucian, dan jenis dryoprotectant terhadap mutu tepung surimi ikan lele kering beku. Jurnal Teknologi dan Industri Pangan, 25(1), 47-56. https://doi.org/10.6066/jtip.2014.25.1.47.
Sangkertadi. (2013). Kenyamanan termis di ruang luar beriklim tropis lembap. Alfabeta.
Sembiring, B., & Hidayat, T. (2012). Perubahan mutu lada hijau kering selama penyimpanan pada tiga macam kemasan dan tingkatan suhu. Jurnal Littri, 18(3), 115-124.
Siregar, D. (2004). Ikan asin. Kanisius.
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Tolstorebrov, I., Eikevik, T. M., & Indergard, E. (2014). The influence of long-term storage, temperature and type of packaging materials on the lipid oxidation and flesh color of frozen Atlantic herring fillets (Clupea harengus). International Journal of Refrigration, 40, 122-130. https://doi.org/10.1016/J.IJREFRIG.2013.11.014.
Uju. (2006). Pengaruh penyimpanan beku surimi terhadap mutu bakso ikan jangilus (Istiophorus sp.). Buletin Teknologi Hasil Perikanan, 9(2), 46-55. https://doi.org/10.17844/jphpi.v9i2.986.
Utami, H. F. U., Hastuti, R. B., & Hastuti, E. D. (2015). Kualitas daun binahong (Anredera cordifolia) pada suhu pengeringan berbeda. Jurnal Biologi, 4(2), 51-59.
Wardah, & Sopandi, T. (2016). Teknologi hasil pertanian. PT Revka Petra Media.
Wawasto, A., Santoso, J., & Nurilmala, M. (2018). Karakteristik surimi basah dan kering dari ikan baronang (Siganus sp.). Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 367-376. https://doi.org/10.17844/jphpi.v21i2.23504.
Winarno, F. G. (1984). Kimia pangan dan gizi. Gramedia.
Wulandari, A. S. (2012). Pola musiman dan kajian stok ikan swanggi (Priacanthus tayenus) yang didaratkan di PPP Labuan, Banten. [Skripsi]. Institut Pertanian Bogor.
Alinti, Z., Timbowo, S. M., & Mentang, F. (2018). Kadar air, pH, dan kapang ikan cakalang (Katsuwonus pelamis L.) asap cair yang dikemas vakum dan non vakum pada penyimpanan dingin. Jurnal Media Teknologi Hasil Perikanan, 6(1), 202-209. https://dx.doi.org/10.35800/mthp.6.1.2018.16851.
Almonacid, S. F., & Torres, J. A. (2008). Uncertainty of microbial shelf-life estimations for refrigerated foods due to the experimental variability of the model parameters. Journal of Food Process Engineering, 33, 66-84. https://doi.org/10.1111/j.1745-4530.2008.00298.x.
Ansharullah, Ibrahum, M. N., & Wiranty, E. (2018). Karakteristik fisikokimia dan sensori surimi berbasis ikan gabus-tepung sagu pada penyimpanan dingin. Reka Pangan, 12(1), 47-54.
Astuti, R. T., Darmanto, Y. S., & Wijayanti, I. (2014). Pengaruh penambahan isolat protein kedelai terhadap karakteristik bakso dari surimi ikan swangi (Priacanthus tayenus). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3), 47-54.
Ba, H. V., Seo, H. W., Kim, J. H., Ham, J. S., Park, B. Y., Kim, H. W., Kim, T. B., & Seong, P. N. (2016). The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. LWT-Food Science Technology Journal, 74, 191-198. https://doi.org/10.1016/j.lwt.2016.07.019.
Badan Standarisasi Nasional. (2006a). Petunjuk Pengujian Sensori dan atau Sensori. SNI 01-2346-2006.
Badan Standarisasi Nasional. (2006b). Surimi Beku-Bagian 1: Spesifikasi. SNI 01-2694.1-2006.
Badan Standarisasi Nasional. (2013). Surimi. SNI 2694:2013.
Barriuso, B., Astiasarán, I., & Ansorena, D. (2013). A review of analytical methods measuring lipid oxidation status in foods: a challenging task. European Food Research and Technology, 236, 1-15. https://doi.org/10.1007/s00217-012-1866-9.
Chairita, Hardjito, L., Santoso, J., & Santoso. (2009). Karakteristik bakso ikan dari campuran surimi ikan layang (Decapterus spp.) dan ikan kakap merah (Lutjanus sp.) pada penyimpanan suhu dingin. Jurnal Pengolahan Hasil Perikanan Indonesia, 12(1), 46-58. https://journal.ipb.ac.id/index.php/jphpi/article/view/892.
Dameswari, A. H., Darmawati, E., & Nugroho L. P. E. (2017). Kombinasi teknologi kemasan dan bahan tambahan untuk mempertahankan mutu kolang kaling. Jurnal Keteknikan Pertanian, 5(3), 201-208. https://doi.org/10.19028/jtep.05.3.201-208.
Dasir, Suyatno, & Rosmiah. (2019). Analisis karakteristik fisik dan kimia surimi ikan lele dengan perlakuan jenis dan lama penyimpanan dingin. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2018, Palembang 18-19 Oktober 2018. pp. 165-171.
Faozan, I. (2015). Analisis perbandingan evaporator kulkas (lemari es) dengan mengunakan refrigerant R-22 dan R-134a. Jurnal Teknik Mesin (JTM), 4(3), 100.
Feng, P., Weagant, S. D., Grant, M. A., & Burkhardt. (2002). Enumeration of Escherichia coli and the coliform bacteria. (I. M. Robert, Ed.). U.S. Food and Drug Administration.
Furqon, A., Maflahah, I., & Rahman, A. (2016). Pengaruh jenis pengemas dan lama penyimpanan terhadap mutu produk nugget gembus. Agrointek, 10(2), 70-75. http://dx.doi.org/10.21107/agrointek.v10i2.2468.
Handayani, A., Alimin, A., & Rustia, W. O. (2014). Pengaruh penyimpanan pada suhu rendah (freezer -3°C) terhadap kandungan air dan kandungan lemak pada ikan lemuru (Sardinella longiceps). Al-Kimia, 2(1), 64-75. https://doi.org/10.24252/al-kimia.v2i1.1639.
Hardjodinomo, S. (1975). Ilmu iklim dan pengairan. Binacipta.
Huda, N., Aminah, A., & Abdul, S. B. (2001). Functional properties of surimi powder from three Malaysian marine fish. International Journal of Food Science and Technology, 36(4), 401-406. https://doi.org/10.1046/j.1365-2621.2001.00473.x.
Indrawati, I., & Fakhrudin, D. S. (2016). Isolasi dan identifikasi jamur patogen pada air sumur dan air sungai di pemukiman warga desa Karawangi, Cianjur, Jawa Barat. Jurnal Biodjati, 1(1), 27-38.
Jaziri, A. A., Hasanuddin, H., Shapawi, R., Mokhtar, R. A. M., Noordin, W. N. M., & Huda, N. (2022). Nutritional composition and mineral analysis of the by-products from tropical marine fish, purple-spotted bigeye (Priacanthus tayenus Richardson, 1846) and barracuda (Sphyraena obtusata Cuvier, 1829). IOP Conference Series: Earth and Environmental Science. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology 11-12 Agustus 2021, Bogor, Indonesia.
Kamarullah, M. C. (2016). Dinamika populasi dan biologi reproduksi ikan swanggi (Priacanthus tayenus Richardson, 1846) studi kasus perairan selat Sunda. [Tesis]. IPB University.
Koutsoumanis, K., Taoukis, P. S., & Nychas, G. J. E. (2005). Development of a safety monitoring and assurance system for chilled food products. International Journal of Food Microbiology, 100, 253–260. https://doi.org/10.1016/j.ijfoodmicro.2004.10.024.
Moniharapon, A. (2014). Teknologi surimi dan produk olahannya. Majalah Biam, 10(1), 16-30.
Martoyo, P. Y., Hariyadi, R. D., & Rahayu, W. P. (2014). Kajian standar cemaran mikroba dalam pangan Indonesia. Jurnal Standardisasi, 16(2), 113-124. http://dx.doi.org/10.31153/js.v16i2.173.
Mulyawan, I. B., Handayani, B. R., Dipokusumo, B., Werdiningsih, W., & Siska, A. 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://journal.ipb.ac.id/index.php/jphpi/article/view/28926.
Park, J. W., & Lin, T. M. J. (2004). Surimi: manufacturing and evaluation. CRC Press (Taylor & Francis Group).
Pratiwi, R. A. (2018). Pengaruh kombinasi jenis kemasan dan masa simpan terhadap sifat mikrobiologi, kimia, fisik dan sensori tepung singkong fermentasi. [Tesis]. Universitas Mataram.
Ramadhan, W., Santoso, J., & Trilaksani, W. (2014). Pengaruh defatting, frekuensi pencucian, dan jenis dryoprotectant terhadap mutu tepung surimi ikan lele kering beku. Jurnal Teknologi dan Industri Pangan, 25(1), 47-56. https://doi.org/10.6066/jtip.2014.25.1.47.
Sangkertadi. (2013). Kenyamanan termis di ruang luar beriklim tropis lembap. Alfabeta.
Sembiring, B., & Hidayat, T. (2012). Perubahan mutu lada hijau kering selama penyimpanan pada tiga macam kemasan dan tingkatan suhu. Jurnal Littri, 18(3), 115-124.
Siregar, D. (2004). Ikan asin. Kanisius.
Sukmawati. (2018). Total microbial plates on beef and beef offal. Bioscience, 2(1), 22-28.
Tolstorebrov, I., Eikevik, T. M., & Indergard, E. (2014). The influence of long-term storage, temperature and type of packaging materials on the lipid oxidation and flesh color of frozen Atlantic herring fillets (Clupea harengus). International Journal of Refrigration, 40, 122-130. https://doi.org/10.1016/J.IJREFRIG.2013.11.014.
Uju. (2006). Pengaruh penyimpanan beku surimi terhadap mutu bakso ikan jangilus (Istiophorus sp.). Buletin Teknologi Hasil Perikanan, 9(2), 46-55. https://doi.org/10.17844/jphpi.v9i2.986.
Utami, H. F. U., Hastuti, R. B., & Hastuti, E. D. (2015). Kualitas daun binahong (Anredera cordifolia) pada suhu pengeringan berbeda. Jurnal Biologi, 4(2), 51-59.
Wardah, & Sopandi, T. (2016). Teknologi hasil pertanian. PT Revka Petra Media.
Wawasto, A., Santoso, J., & Nurilmala, M. (2018). Karakteristik surimi basah dan kering dari ikan baronang (Siganus sp.). Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 367-376. https://doi.org/10.17844/jphpi.v21i2.23504.
Winarno, F. G. (1984). Kimia pangan dan gizi. Gramedia.
Wulandari, A. S. (2012). Pola musiman dan kajian stok ikan swanggi (Priacanthus tayenus) yang didaratkan di PPP Labuan, Banten. [Skripsi]. Institut Pertanian Bogor.
Authors
CesranyM., FaridaI., KhairunnisaA., AstianaI., PercekaM. L., PanjaitanF. C. A., FebriantiD., BudiadnyaniI. G. A., UtariS. P. S. D., DewiR. N., SamantaP. N., BharataM. T. A., & PradnyaniN. M. A. (2023). Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling: The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus). Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 381-391. https://doi.org/10.17844/jphpi.v26i3.45662
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