BAKSO BERBASIS JAMUR TIRAM PUTIH DAN IKAN PATIN PADA KONDISI KEMASAN VAKUM, NON VAKUM SERTA SUHU DINGIN DAN SUHU BEKU SELAMA PENYIMPANAN
Abstract: This study aims to
discover the effect of packaging and storage temperature conditions on the
storability of white oyster mushroom meatballs and catfish that meet the
quality standards of fish balls (SNI 01-2346-2006). This study was
experimentally conducted using a completely randomized design (CRD). Results of
analysis of variance showed that the condition of packaging and storage has
significant effects on the moisture content and the microbial population during
storage on weeks 0, 1, 2, 3, 4, has no significant effect on thiobarbituric
acid and storage acidity in weeks 0, 1, 2 but has real effect on storage in
weeks 3 and 4, has no significant effect on descriptive sensory evaluations of
storage attribute in weeks 0 and 1 but has real effects on the storage in weeks
2, 3 and 4, has no significant effects on the storage aroma attributes in weeks
0, 1, 2 and 3 but has significant effect on the storage in week 4. White oyster
mushroom meatballs and catfish are consumable until storage in the first week.
This is because the total microbial population has exceeded the maximum limit
set by fish balls Indonesian National Standards (SNI) in the the next week’s
storage. Condition of vacuum packaging and freezing temperatures stroge
treatment was chosen in this study with water content of 74.34 to 74.36%,
thiobarbituric acid from 1.09 to 1.13 mg/kg malonaldehyde, the total microbial
population 8.8×9.3×106-106, acidity of 6.46 to 6.45, with no slimy appearance
and with white oyster mushroom and catfish aroma.
Keyword: Meatballs, white
oyster mushroom, catfish, cold and freezing temperature storage, vacuum and
non-vacuum packaging
Penulis: Febri Muliady,
Faizah Hamzah, Yusmarini
Kode Jurnal: jppertaniandd160592
