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The Effect of Changes in the Storage Temperature and Acceptability of Animal-Based Food Ingredients in the Refrigerated Room of HODASCO 19
Maritime Park: Journal of Maritime Technology and Society
ISSN 2828-6669, 2828-7010
Terbit 2026-06-21
Penerbit Department of Ocean Engineering, Faculty of Engineering, Hasanuddin University
Bahasa en
Abstrak
This study examined how refrigerated-room temperature affected the acceptability of animal-based food ingredients (chicken, beef, and fish) stored on board HODASCO 19. The study used a descriptive quantitative design based on organoleptic observation. Five assessors evaluated odour, colour, and texture using a five-point Likert scale for samples stored at −18 °C, 0 °C, and 4 °C over four weeks. Mean scores were calculated and interpreted using fixed acceptability intervals. The results show a clear temperature effect. Storage at −18 °C maintained the highest acceptability throughout the observation period, with mean scores remaining in the very acceptable category (4.86–5.00). Storage at 0 °C showed the sharpest decline, dropping from very acceptable at week 0 to unacceptable by week 2 and highly unacceptable by weeks 3–4. Storage at 4 °C performed better than 0 °C in this onboard dataset but still declined from very acceptable at week 1 to moderately acceptable at week 3 and unacceptable at week 4. The findings confirm that low and stable storage temperatures are essential for preserving the quality of perishable animal-based food ingredients on board ships. Practically, the refrigerated room should be maintained as close as possible to −18 °C for longer storage, while short-term storage at higher temperatures requires stricter monitoring.
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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/maritimepark/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc)
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
<dc:title xml:lang="en">The Effect of Changes in the Storage Temperature and Acceptability of Animal-Based Food Ingredients in the Refrigerated Room of HODASCO 19 </dc:title>
<dc:creator xml:lang="en">Satrio Tegar, Wahyu</dc:creator>
<dc:creator xml:lang="en">Kristiyono, Antonius Edy</dc:creator>
<dc:creator xml:lang="en">Yudianto, Prima Yudha</dc:creator>
<dc:creator xml:lang="en">Prawoto, Agus</dc:creator>
<dc:creator xml:lang="en">Robbi, Shofa Dai</dc:creator>
<dc:subject xml:lang="en">Ships</dc:subject>
<dc:subject xml:lang="en">cold storage</dc:subject>
<dc:subject xml:lang="en">storage temperature</dc:subject>
<dc:subject xml:lang="en">animal feed ingredients</dc:subject>
<dc:description xml:lang="en">This study examined how refrigerated-room temperature affected the acceptability of animal-based food ingredients (chicken, beef, and fish) stored on board HODASCO 19. The study used a descriptive quantitative design based on organoleptic observation. Five assessors evaluated odour, colour, and texture using a five-point Likert scale for samples stored at −18 °C, 0 °C, and 4 °C over four weeks. Mean scores were calculated and interpreted using fixed acceptability intervals. The results show a clear temperature effect. Storage at −18 °C maintained the highest acceptability throughout the observation period, with mean scores remaining in the very acceptable category (4.86–5.00). Storage at 0 °C showed the sharpest decline, dropping from very acceptable at week 0 to unacceptable by week 2 and highly unacceptable by weeks 3–4. Storage at 4 °C performed better than 0 °C in this onboard dataset but still declined from very acceptable at week 1 to moderately acceptable at week 3 and unacceptable at week 4. The findings confirm that low and stable storage temperatures are essential for preserving the quality of perishable animal-based food ingredients on board ships. Practically, the refrigerated room should be maintained as close as possible to −18 °C for longer storage, while short-term storage at higher temperatures requires stricter monitoring.</dc:description>
<dc:publisher xml:lang="en">Department of Ocean Engineering, Faculty of Engineering, Hasanuddin University</dc:publisher>
<dc:date>2026-06-21</dc:date>
<dc:type>info:eu-repo/semantics/article</dc:type>
<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
<dc:format>application/pdf</dc:format>
<dc:identifier>https://journal.unhas.ac.id/index.php/maritimepark/article/view/50322</dc:identifier>
<dc:identifier>10.62012/mp.vi.50322</dc:identifier>
<dc:source xml:lang="en">Maritime Park: Journal of Maritime Technology and Society; Volume 5, Issue 2, 2026; 259-265</dc:source>
<dc:source>2828-6669</dc:source>
<dc:source>2828-7010</dc:source>
<dc:language>en</dc:language>
<dc:relation>https://journal.unhas.ac.id/index.php/maritimepark/article/view/50322/14584</dc:relation>
<dc:rights xml:lang="en">Copyright (c) 2026 Maritime Park: Journal of Maritime Technology and Society</dc:rights>
<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>
Sitasi dan pengindeksan
Jumlah menurut tiap indeks pada 13 Nov 2026; setiap indeks menghitung sitasi dengan cara berbeda.
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Sitasi artikel ini
APA 7
Satrio Tegar, W., Kristiyono, A. E., Yudianto, P. Y., Prawoto, A., & Robbi, S. D. (2026). The Effect of Changes in the Storage Temperature and Acceptability of Animal-Based Food Ingredients in the Refrigerated Room of HODASCO 19. Maritime Park: Journal of Maritime Technology and Society, ume, 259–265. https://doi.org/10.62012/mp.vi.50322
Salin
IEEE
W. Satrio Tegar, A. E. Kristiyono, P. Y. Yudianto, A. Prawoto, and S. D. Robbi, “The Effect of Changes in the Storage Temperature and Acceptability of Animal-Based Food Ingredients in the Refrigerated Room of HODASCO 19,” Maritime Park: Journal of Maritime Technology and Society, vol. ume, pp. 259–265, 2026, doi: 10.62012/mp.vi.50322.
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