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STUDI KUALITAS KIMIA DAN SENSORIK IKAN PINDANG BANDENG (Chanos chanos Forskal) TANPA DURI YANG DISIMPAN DALAM KEMASAN VAKUM SUHU AMBIENT

Jurnal Fish Protech · Vol. 3 No. 2 (2020) · pp. 165–171

DOI
10.33772/jfp.v3i2.15447
ISSN
2621-1475
Published
2020-12-09
Publisher
Universitas Halu Oleo
Language
eng

Abstract

ABSTRACT The aim of this study was to determine the effect on the freshness quality of thorns leaves milkfish storing at ambient temperature in vacuum packaging. This study used a non-factorial randomized design (CRD) which was storage time consisting of 4 treatments H0 (0 days), H2 (2 days), H4 (4 days), and H6 (6 days). Each treatment was carried out with 3 times replication. Based on the test results, it showed that the difference in different storage duration significantly affected on freshness value of fish (TVB and TMA) of thorns leave milkfish at ambient temperature, along with the time of storage of vacuum packaged fish, the value of TVB and TMA increased on the 6th day of storage (H6) had the highest TVB and TMA values of 24.40 mgN / 100g and 3.43 mgN / 100g, respectively. Keywords: milkfish leave thorns, pindang, sensory, vacuum.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran ikan pindang bandeng tanpa duri kemasan vakum pada suhu ambient. Penelitian ini menggunakan rancangan percobaan adalah Rancangan Acak Lengkap (RAL) non faktorial yakni waktu penyimpanan yang terdiri dari 4 perlakuan yaitu H0 ( 0 hari), H2 (2 hari), H4 (4 hari) dan H6 (6 hari). Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 12 unit. Berdasarkan hasil pengujian, perbedaan lama penyimpanan berbeda secara signifikan mempengaruhi nilai kesegaran ikan (TVB dan TMA) bandeng tanpa duri yang disimpan pada suhu ambeien, seiring dengan waktu penyimpanan ikan pindang bandeng tanpa duri kemasan vakum, nilai TVB dan TMA meningkat. Pada hari ke 6 penyimpanan (H6) memiliki nilai TVB dan TMA tertinggi masing-masing 24,40 mgN/100g dan 3,43 mgN/100g.Kata kunci: ikan bandeng tanpa duri, pindang, vakum

Collaboration network of the authors

40 authors · 98 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Kobajashi Togo IsamuAffiliation unknown19
Asnani AsnaniAffiliation unknown9
Haslianti HasliantiAffiliation unknown8
Mohamad Nuh IbrahimAffiliation unknown4
Hermanto HermantoUniversitas Halu Oleo3
Tamrin TamrinUniversitas Halu Oleo3
Shalawatun Amaliah FatimahAffiliation unknown2
Muhammad Syukri SadimantaraUniversitas Halu Oleo2
Moh. Nuh IbrahimAffiliation unknown2
Mita Gebriella IntheAffiliation unknown2
Asriadi RahmatAffiliation unknown2
Athira AthiraAffiliation unknown2
Armin ArminPoliteknik Negeri Balikpapan1
L O M AslanAffiliation unknown1
Karmila DawistaAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Faisal FaisalAffiliation unknown1
Asman AsmanAffiliation unknown1
Jusman JusmanAffiliation unknown1
Muh Alsere Bardian SahabaAffiliation unknown1
Ansharullah AnsharullahUniversitas Halu Oleo1
Wa Ode SarinaAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Ashar SuhadarAffiliation unknown1
Karmin KarminAffiliation unknown1
Yosi Ananda DewiAffiliation unknown1
La TandaAffiliation unknown1
Noviyanti LundaAffiliation unknown1
Sakir SakirAffiliation unknown1
Rhenislawaty RhenislawatyAffiliation unknown1
Rita SaharaAffiliation unknown1
Iin Caroline ArpinAffiliation unknown1
Thamrin ThamrinAffiliation unknown1
Idham SaputraAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">STUDI KUALITAS KIMIA DAN SENSORIK IKAN PINDANG BANDENG (Chanos chanos Forskal)  TANPA DURI YANG DISIMPAN DALAM KEMASAN VAKUM SUHU AMBIENT</dc:title>
	<dc:creator>Miftahulkhair, Rahdi Fajar</dc:creator>
	<dc:creator>Patadjai, Andi Besse</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT         The aim of this study was to determine the effect on the freshness quality of thorns leaves milkfish storing at ambient temperature in vacuum packaging. This study used a non-factorial randomized design (CRD) which was storage time consisting of 4 treatments H0 (0 days), H2 (2 days), H4 (4 days), and H6 (6 days). Each treatment was carried out with 3 times replication. Based on the test results, it showed that the difference in different storage duration significantly affected on freshness value of fish (TVB and TMA) of thorns leave milkfish at ambient temperature, along with the time of storage of vacuum packaged fish, the value of TVB and TMA increased on the 6th day of storage (H6) had the highest TVB and TMA values of 24.40 mgN / 100g and 3.43 mgN / 100g, respectively. Keywords: milkfish leave thorns, pindang, sensory, vacuum.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran ikan pindang bandeng tanpa duri kemasan vakum pada suhu ambient. Penelitian ini menggunakan rancangan percobaan adalah Rancangan Acak Lengkap (RAL) non faktorial yakni waktu penyimpanan yang terdiri dari 4 perlakuan yaitu H0 ( 0 hari), H2 (2 hari), H4 (4 hari) dan H6 (6 hari). Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 12 unit. Berdasarkan hasil pengujian, perbedaan lama penyimpanan berbeda secara signifikan mempengaruhi nilai kesegaran ikan (TVB dan TMA) bandeng tanpa duri yang disimpan pada suhu ambeien, seiring dengan  waktu penyimpanan ikan pindang bandeng tanpa duri kemasan vakum, nilai TVB dan TMA meningkat. Pada hari ke 6 penyimpanan (H6) memiliki nilai TVB dan TMA tertinggi masing-masing 24,40 mgN/100g dan 3,43 mgN/100g.Kata kunci: ikan bandeng tanpa duri, pindang, vakum</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-12-09</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/15447</dc:identifier>
	<dc:identifier>10.33772/jfp.v3i2.15447</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 3, No 2 (2020): Jurnal Fish Protech Vol. 3 No. 2 Oktober 2020; 165-171</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/15447/10479</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Fish Protech</dc:rights>
</oai_dc:dc>