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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 · 112 co-authorship links · 5 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Hasanuddin University
  • 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
Tamrin TamrinAffiliation unknown22
Ansharullah AnsharullahUniversitas Halu Oleo19
SRI WAHYUNIAffiliation unknown6
La KarimunaAffiliation unknown5
Abdu Rahman BacoAffiliation unknown4
Haslianti HasliantiUniversitas Halu Oleo4
Kobajashi Togo IsamuUniversitas Halu Oleo4
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo4
Asnani AsnaniUniversitas Halu Oleo4
SRI REJEKIUniversitas Halu Oleo4
Muhammad Syukri SadimantaraUniversitas Halu Oleo4
Hermanto HermantoAffiliation unknown3
Alfreski Sangri SesaAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Nursinah AmirHasanuddin University2
Metusalach MetusalachHasanuddin University2
Muh Syukri SadimantaraAffiliation unknown1
Tamrin -Affiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
L O M AslanUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Djukrana WahabAffiliation unknown1
Arifi JaldinUniversitas Halu Oleo1
Faisal FaisalUniversitas Halu Oleo1
Muh. Alsere Bardian SahabaUniversitas Halu Oleo1
Rahdi Fajar MiftahulkhairUniversitas Halu Oleo1
Feti FeraUniversitas Halu Oleo1
Asriadi RahmatUniversitas Halu Oleo1
Ahmad SyafarUniversitas Halu Oleo1
Astri RahayuUniversitas Halu Oleo1
Athira AthiraUniversitas Halu Oleo1
Tri Adiyat BadrinUniversitas Halu Oleo1
Muhammad Ihsan DikiUniversitas Halu Oleo1

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 Oct 2026, last seen 1 Nov 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>
	<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/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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