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Aplikasi Edible Film Antimikroba Sebagai Kemasan Ramah Lingkungan Dalam Meningkatkan Kualitas Dan Daya Terima Bakso Ikan Tenggiri

Jurnal Pembangunan Berkelanjutan · Vol. 4 No. 1 (2021) · hlm. 38–43

DOI
10.22437/jpb.v4i1.11968
ISSN
2622-2310, 2622-2302
Terbit
2021-07-09
Penerbit
Universitas Jambi
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Food in general is perishable foods, because the water content contained in it as the main factor causing food damage itself. The need for food packaging that is safe or edible, and does not pollute the environment is the reason in the application of edible antimicrobial film is expected to improve the food safety of mackerel meatballs during storage. This research includes pure research (Experiments) in the Laboratory. The population in this study is fish meatballs made / produced. This study used a complete randomized design factorial. The first factor is the length of storage (0, 12, 24, 36, 48, 60, and 72 hours) while the second factor is the type of packaging (edible film and polyethylene plastic). The treatment in this study is the result of a combination between the first and second factors. The results showed that the use of packaging type and storage length (edible film and plastic polyethylene) had a real effect on the degree of acidity and binding power of water, but had no effect on overall acceptance. Packaging edible antimicrobial film is a packaging that can inhibit the decay process, especially in fish meatballs mackerel up to 72 hours of storage at room temperature. Â Â

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  • Politeknik Negeri Ujung Pandang
  • Hasanuddin University
  • National Nuclear Energy Agency of Indonesia
  • Universitas Airlangga
  • Universitas Muhammadiyah Metro
  • Universitas DIPA Makassar
  • State University of Makassar
  • Organisasi lain
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
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Rekan penulisOrganisasiArtikel bersama
Sri Yuliani MAfiliasi tidak diketahui2
Yusra DAfiliasi tidak diketahui2
Muhira Dzar FarabyPoliteknik Negeri Ujung Pandang1
Nur HidayahPoliteknik Negeri Ujung Pandang1
Muh. AhyarPoliteknik Negeri Ujung Pandang1
Asriyadi AsriyadiPoliteknik Negeri Ujung Pandang1
Yuniarti YuniartiPoliteknik Negeri Ujung Pandang1
Mustika MustikaUniversitas Muhammadiyah Metro1
Asmah AkhrianaUniversitas DIPA Makassar1
Mukhlisin MukhlisinState University of Makassar1
Nur ArafahUniversitas Halu Oleo1
Amar MarufAfiliasi tidak diketahui1
Murdjani KamaluddinAfiliasi tidak diketahui1
La Ode MustafaAfiliasi tidak diketahui1
Arvyaty ArvyatyAfiliasi tidak diketahui1
Rahmi ApriliaAfiliasi tidak diketahui1
Hamdiansah HamdiansahAfiliasi tidak diketahui1
Muhammad Agung Triyudha AgustinaAfiliasi tidak diketahui1
Muthiah Aini RahmiAfiliasi tidak diketahui1
Alma Cantika AristiaAfiliasi tidak diketahui1
Fahriza Dwi IndahyatiAfiliasi tidak diketahui1
Miftachur RobaniAfiliasi tidak diketahui1
Amiul IchsanAfiliasi tidak diketahui1
Chashif SyadzaliAfiliasi tidak diketahui1
Sarah MutiaraBandung Institute of Technology1
Dimas FitrawanAfiliasi tidak diketahui1
Fitrahwati NurAfiliasi tidak diketahui1
Rachmat Hidayat PerdanaAfiliasi tidak diketahui1
Sri WantiAfiliasi tidak diketahui1
Salsa FitrahAfiliasi tidak diketahui1
Dimas FitrawanHasanuddin University1
Rachmat Hidayat PerdanaHasanuddin University1
Agus SalimHasanuddin University1
Nadya NadyaHasanuddin University1
Fina AfianaAfiliasi tidak diketahui1
Agus SupriyantoUniversitas Airlangga1
Sihono SihonoNational Nuclear Energy Agency of Indonesia1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/JPB/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Aplikasi Edible Film Antimikroba Sebagai Kemasan Ramah Lingkungan Dalam Meningkatkan Kualitas Dan Daya Terima Bakso Ikan Tenggiri</dc:title>
	<dc:creator xml:lang="en">Salim, Agus</dc:creator>
	<dc:creator xml:lang="en">Nurhayati, Nurhayati</dc:creator>
	<dc:creator xml:lang="en">Afriani, Afriani</dc:creator>
	<dc:subject xml:lang="en">Aplikasi</dc:subject>
	<dc:subject xml:lang="en">Edible</dc:subject>
	<dc:subject xml:lang="en">Film</dc:subject>
	<dc:subject xml:lang="en">Antimikroba</dc:subject>
	<dc:description xml:lang="en">Food in general is perishable foods, because the water content contained in it as the main factor causing food damage itself. The need for food packaging that is safe or edible, and does not pollute the environment is the reason in the application of edible antimicrobial film is expected to improve the food safety of mackerel meatballs during storage.
This research includes pure research (Experiments) in the Laboratory. The population in this study is fish meatballs made / produced. This study used a complete randomized design factorial. The first factor is the length of storage (0, 12, 24, 36, 48, 60, and 72 hours) while the second factor is the type of packaging (edible film and polyethylene plastic). The treatment in this study is the result of a combination between the first and second factors.
The results showed that the use of packaging type and storage length (edible film and plastic polyethylene) had a real effect on the degree of acidity and binding power of water, but had no effect on overall acceptance. Packaging edible antimicrobial film is a packaging that can inhibit the decay process, especially in fish meatballs mackerel up to 72 hours of storage at room temperature.
 
 </dc:description>
	<dc:publisher xml:lang="en">Universitas Jambi</dc:publisher>
	<dc:date>2021-07-09</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/JPB/article/view/11968</dc:identifier>
	<dc:identifier>10.22437/jpb.v4i1.11968</dc:identifier>
	<dc:source xml:lang="en">Jurnal Pembangunan Berkelanjutan; Vol. 4 No. 1 (2021): Jurnal Pembangunan Berkelanjutan; 38 - 43</dc:source>
	<dc:source>2622-2310</dc:source>
	<dc:source>2622-2302</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/JPB/article/view/11968/11504</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2021 Jurnal Pembangunan Berkelanjutan</dc:rights>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>