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KANDUNGAN TVB, TMA DAN PH TERHADAP SOSIS IKAN BANDENG (Chanos chanos) TANPA DURI YANG DIKEMAS DENGAN PENGEMASAN BERBEDA

Jurnal Fish Protech · Vol. 4 No. 2 (2021) · pp. 101–105

DOI
10.33772/jfp.v4i2.21749
ISSN
2621-1475
Published
2021-11-19
Publisher
Universitas Halu Oleo
Language
eng

Abstract

ABSTRACT The aim of this study was to determine the milkfish which were packaged by 3 methods, namely: vacuum packaging method, non-vacuum packaging, and without packaging. This study used a completely randomized design (CRD) which consisted of 3 treatments, namely: vacuum packaging, non-vacuum packaging, and without packaging. Each treatment was repeated three times, in order to obtain 9 units of experimental units. Based on the test results, the content of TVB in milkfish sausage without thorn in the unpackaged treatment (21.026 mgN / 100g) was significantly different from the vacuum packaging treatment (19.398 mgN / 100g) and non-vacuum packaging (19.900 mgN / 100g). In the vacuum packaging treatment showed that the milkfish sausage without thorns can inhibit the deterioration of quality in fish sausage. The best packaging method is found in the vacuum packaging treatment with a Ph value (5.946 mgN / 100g), TVB value (18.398 mgN / 100g), and TMA value (6.383 mgN / 100g).Keywords: thornless milkfish, tvb, tma, vacuumABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran sosis ikan bandeng tanpa duri yang dikemas dengan 3 metode yaitu: metode kemasan vakum, kemasan non vakum, dan tanpa kemasan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu: kemasan vakum, kemasan non vakum, dan tanpa kemasan. Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Berdasarkan hasil pengujian, Kandungan TVB pada sosis ikan bandeng tanpa duri pada perlakuan tanpa kemasan (21,026 mgN/100g) berbeda nyata dengan perlakuan kemasan vakum (19,398 mgN/100g) dan kemasan non vakum (19,900 mgN/100g). Pada perlakuan kemasan vakum menunjukkan bahwa sosis ikan bandeng tanpa duri dapat mengambat kemunduran mutu pada sosis ikan. Metode kemasan terbaik terdapat pada perlakuan kemasan vakum dengan nilai Ph (5,946 mgN/100g), nilai TVB (18,398 mgN/100g), dan nilai TMA (6,383 mgN/100g).Kata kunci: ikan bandeng tanpa duri, TVB,TMA, vakum

Collaboration network of the authors

40 authors · 111 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Universitas Ahmad Dahlan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo15
Tamrin TamrinUniversitas Halu Oleo13
Kobajashi Togo IsamuAffiliation unknown4
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown4
Asnani AsnaniAffiliation unknown4
Muhammad Syukri SadimantaraUniversitas Halu Oleo4
Abdu Rahman BacoAffiliation unknown3
Haslianti HasliantiAffiliation unknown3
LA KARIMUNAUniversitas Halu Oleo3
Hermanto HermantoUniversitas Halu Oleo2
SRI WAHYUNIAffiliation unknown2
RH Fitri FaradillaAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Muh Syukri SadimantaraAffiliation unknown1
Tamrin -Affiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
L O M AslanAffiliation unknown1
SAS MITAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Djukrana WahabAffiliation unknown1
Arifi JaldinAffiliation unknown1
Faisal FaisalAffiliation unknown1
Muh Alsere Bardian SahabaAffiliation unknown1
Rahdi Fajar MiftahulkhairAffiliation unknown1
Feti FeraAffiliation unknown1
Asriadi RahmatAffiliation unknown1
Ahmad SyafarAffiliation unknown1
Astri RahayuAffiliation unknown1
Athira AthiraAffiliation unknown1
Tri Adiyat BadrinAffiliation unknown1
Muhammad Ihsan DikiAffiliation unknown1
Ode KaudinAffiliation unknown1
Ardiansyah ArdiansyahUniversitas Ahmad Dahlan1
Wa EndangAffiliation 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 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KANDUNGAN TVB, TMA DAN PH TERHADAP SOSIS IKAN BANDENG (Chanos chanos) TANPA DURI YANG DIKEMAS DENGAN PENGEMASAN BERBEDA</dc:title>
	<dc:creator>Syahrul, Syahrul</dc:creator>
	<dc:creator>Patadjai, Andi Besse</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT          The aim of this study was to determine the milkfish which were packaged by 3 methods, namely: vacuum packaging method, non-vacuum packaging, and without packaging. This study used a completely randomized design (CRD) which consisted of 3 treatments, namely: vacuum packaging, non-vacuum packaging, and without packaging. Each treatment was repeated three times, in order to obtain 9 units of experimental units. Based on the test results, the content of TVB in milkfish sausage without thorn in the unpackaged treatment (21.026 mgN / 100g) was significantly different from the vacuum packaging treatment (19.398 mgN / 100g) and non-vacuum packaging (19.900 mgN / 100g). In the vacuum packaging treatment showed that the milkfish sausage without thorns can inhibit the deterioration of quality in fish sausage. The best packaging method is found in the vacuum packaging treatment with a Ph value (5.946 mgN / 100g), TVB value (18.398 mgN / 100g), and TMA value (6.383 mgN / 100g).Keywords: thornless milkfish, tvb, tma, vacuumABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran sosis ikan bandeng tanpa duri yang dikemas dengan 3 metode yaitu : metode kemasan vakum, kemasan non vakum, dan tanpa kemasan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : kemasan vakum, kemasan non vakum, dan tanpa kemasan. Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Berdasarkan hasil pengujian, Kandungan TVB pada sosis ikan bandeng tanpa duri pada perlakuan tanpa kemasan (21,026 mgN/100g) berbeda nyata dengan perlakuan kemasan vakum (19,398 mgN/100g) dan kemasan non vakum (19,900 mgN/100g).  Pada perlakuan kemasan vakum menunjukkan bahwa sosis ikan bandeng tanpa duri dapat mengambat kemunduran mutu pada sosis ikan. Metode kemasan terbaik terdapat pada perlakuan kemasan vakum dengan nilai Ph (5,946 mgN/100g), nilai TVB (18,398 mgN/100g), dan nilai TMA (6,383 mgN/100g).Kata kunci: ikan bandeng tanpa duri, TVB ,TMA, vakum</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-11-19</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<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/21749</dc:identifier>
	<dc:identifier>10.33772/jfp.v4i2.21749</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 4, No 2 (2021): Jurnal Fish Protech Vol. 4 No. 2 Oktober 2021; 101-105</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v4i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/21749/13275</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Fish Protech</dc:rights>
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