KARAKTERISTIK BAKSO JANTUNG PISANG DAN IKAN PATIN DENGAN METODE PENGEMASAN VAKUM DAN NON-VAKUM PADA SUHU DINGIN
Abstract: The purpose of this
research was to understand the method of packaging and cold storage and
characteristic changes that occur in banana blossom and catfish meatballs
during storage. This study used Factorial Randomized Design with 2 factor
treatments, cold storage (±0oC, ±5oC, dan ±10oC) and packaging method (vacum
and non-vacum) with 3 replications. The treatments in this research include
T1M1 (vacuum method at ±0oC), T1M2 (non-vacuum method at ±0oC), T2M1 (vacuum
method at ±5oC), T2M2 (non-vacuum method at ±5oC), T3M1 (vacuum method at
±10oC), T3M2 (non-vacuum method at ±10oC). The result of analysis showed that
vacuum and non-vacuum method at cold storage was not significantly affect the
water content, ash content, protein content, lipid content, total microbial and
organoleptic assessment during storage of 2 days, 4 days, and 6 days. The best
treatment combination was (T1M1) 6nd day with water content 74,06%, ash content
1,57%, protein content 12,73%, lipid content 4,46%, and total microbial 8,67 x
106 colony/ml.white, slightly slimy
appearance, tyish
Penulis: Reza Rizky Hamdani,
Noviar Harun, Raswen Efendi
Kode Jurnal: jppertaniandd170116
