Alya Miranti Suyanto, Baiq Rien Handayani, Dody Handito

THE EFFECT OF STEAMING DURATION ON THE QUALITY OF SKIPJACK TUNA DURING STORAGE IN VACUUM PLASTIC PACKAGING

Introduction

The effect of steaming duration on the quality of skipjack tuna during storage in vacuum plastic packaging. Discover how steaming duration impacts the quality of vacuum-packed skipjack tuna during 48-hour storage. This study examines microbial counts and organoleptic properties for optimal preservation.

Abstract

This study aims to determine the effect of steaming duration on the quality of vacuum-packed skipjack fish stored for 48 hours. The experimental design used was a completely randomized design (CRD) with a single factor, namely steaming times of 30, 45, 60, 75, and 90 minutes, with 4 replications, resulting in 20 experimental units. The parameters tested include total bacteria, total molds, and organoleptic qualities (color, aroma, taste, texture). The observation data were analyzed using analysis of variance (ANOVA) at the 5% significance level with Co-Stat software. The organoleptic showing significant differences were futher tested with the Honest Significant Difference (HSD) test, while microbiological data were analyzed descriptively. The steaming duration had effect on the organoleptic scores and hedonic values (color, aroma, taste and texture) of skipjack tuna during storage in vacuum packaging. Steaming for 75 minutes produced the best vacuum-packed tuna with characteristics such as a total microbial count of 4.9 × 10⁴ CFU/gram, total mold count of 2.6 × 10³ CFU/gram, and organoleptic qualitiy (color, aroma, taste, texture) rated favorably and accepted by the panelis.

Full Text

Comments

You need to be logged in to post a comment.