Pengaruh metode pengemasan ikan tongkol asap guna menghambat kemunduran mutu pada suhu ruang Packaging method effect of smoked skipjack tuna to inhibit quality deterioration at room temperature
Abstract
Smoked Tongkol fish is one of the products favored by tourists as a souvenir of Prigi Beach, Trenggalek. Sales of smoked fish at Prigi Beach are only placed on wooden display cases without packaging, so there is a high possibility of exposure to microbial and mold contaminants that can affect its quality. Packaging with the Modified Atmosphere Packaging (MAP) method and vacuum plastic packaging are ways to extend shelf life and maintain quality. The purpose of this study was to compare vacuum and MAP packaging methods to extend the shelf life of smoked Tongkol (Euthynnus affinis) at room temperature. The quality test results of smoked fish produced at the bengkorok fish smoking center include Salmonella spp bacteria, Staphylococcus aureus, Escherichia coli, and benzo(a)pyrene still in accordance with SNI 2725:2013 standards. The best histamine analysis results during storage were 52.32 ± 3.16 mg/kg found in MAP packaging. The results of chemical and microbial analysis on MAP and vacuum plastic packaging until the last day of storage are still in accordance with SNI 2725:2013 standards, moisture content < 60%, log total microbes < 4.7 log CFU/g, and log total mold < 2 log CFU/g. Plastic packaging experienced quality deterioration on day 2 of storage with test values below SNI 2725:2013 standards
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