THE INFLUENCE OF DIFFERENT PACKAGING MATERIALS ON QUALITY OF PANGASIUS CATFISH DENDENG (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE
Abstract: The objective of
this research was to determine the quality changes ofpangasius catfish dendeng
packaged in a plastic bag of high density polyethylene(HDPE), low density
polyethylene (LDPE) and aluminum foil during roomtemperature storage. Pangasius
catfish weighing 250 – 300 each was taken from afish market in Pekanbaru. The
fish was processed for dendeng; and the fishdendeng was packaged in a plastic
bag of HDPE, LDPE and alumunium foil; andstored at room temperature for 35
days. The fish dendeng was evaluated forsensory value, moisture, fat and total
mould every 0, 7, 14, 21, 28 and 35 days.The results showed that the quality of
fish dendeng packaged in HDPE and LDPEdecreased faster than that packaged in
aluminum foil. Sensory value packaged inHDPE, LDPE and alumunium foil at
initial to the end of stroage was 6,85 – 5,89;6,88 – 5,64; 7,26 – 5,92.
Moisture content, fat and total mould of fish dendengpackaged in aluminum foil
during storage was 6,60 -11,40 %; 7,30 – 1,70 %;4,0 x103 – 5,9 x 104
respectively; dendeng packaged in HDPE was 6,90 - 11,70 %;9,60 – 1,80 %; 4,1 x
102 – 7,2 x 104 respectively; and dendeng packed in LDPEwas 7,60 - 11,90 %;6,90
– 1,90 %; 3,8 x 102 – 3,9 x 105 respectively.
Keywords: Pangasius catfish
dendeng, high density polyethylene, low density polyethylene and aluminum foil,
sensory evaluation, moisture, fat, mould
Penulis: Desmelati, Suparmi,
Alvian Dinata
Kode Jurnal: jpperikanandd130029