PENGARUH CARA PENGEMASAN, JENIS BAHAN PENGEMAS, DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK SATE BANDENG (CHANOS CHANOS)
ABSTRACT: Sate bandeng is a
perishable product which has a short shelf life time (about 3 day). It is
particularly couse by the contamination of the environment. Thus, packaging is
need to reduce contamination and retain destruction to prolong the storage
time. This research was aimed to determine the best. Packaging technique
materials and also maximum storage time so that sate bandeng has chemical,
microbial, and organoleptic characteristics which is still consumtable. The
result of the research shower that the vacuum packaging with polypropylene was
the best treatment with maximum storage time within 6 day with 46,31% of water
content; 55,53 mg/100 g of TVN content, total aerobic microbe 2,6x105colony/g,
total anaerobic facultative microbe 2,1 x 104colony/g and has rather specific
aroma of sate bandeng, compact and hard texture. Meanwhile the total acceptance
of the product is rather liked by the panelist.
Key words: sate bandeng,
vacuum packaging, polypropylene
Penulis: Muhammad Nur
Kode Jurnal: jppertaniandd090028
