Packaging Methods and Storage Duration on the Organoleptic, Microbiological, and Chemical Qualityof Patin fish-Tempeh Nugget
DOI:
https://doi.org/10.36590/jika.v8i1.1432Keywords:
chemical quality, microbiological quality, storage durationAbstract
The modification of nuggets by incorporating tempeh can improve their nutritional value. NUPATE (Patin Fish–Tempeh Nugget) is a product made from catfish and tempeh with the best formulation consisting of 30% catfish and 70% tempeh. This study aimed to determine the effect of packaging methods and storage duration on the organoleptic, microbiological, and chemical quality of NUPATE. An experimental study was conducted using a factorial Completely Randomized Design (CRD) with packaging methods (vacuum and non-vacuum), storage duration (0, 10, 20, and 30 days), and storage temperatures (20–25°C, >2–10°C, -4–2°C, and -18 to -23°C) as factors. Organoleptic evaluation was carried out by 30 untrained panelists. The results showed that packaging methods and storage duration at different temperatures significantly affected NUPATE quality (p < 0.05). Total Plate Count (TPC) analysis indicated a significant difference between vacuum and non-vacuum packaging (p < 0.05), while protein and fat content decreased with increasing storage duration (p < 0.05). Vacuum packaging at freezer temperature (-18 to -23°C) was the most effective method for maintaining NUPATE quality for up to 30 days.Downloads
References
Adawiyah, R., Widyastuti, S., Werdiningsih, W., 2016. Pengaruh Pengemasan Vakum terhadap Kualitas Mikrobiologis Ayam Bakar Asap Selama Penyimpanan. Jurnal Ilmu dan Teknologi Pangan 2(2), 152-158. https://profood.unram.ac.id/index.php/profood/article/view/31
Alfariqi, M., Purdiyanto, E., 2023. Tingkat Kesukaan Konsumen terhadap Nugget Ayam yang Disimpan pada Suhu Dingin dengan Lama Penyimpanan yang Berbeda. Jurnal Ilmu Peternakan dan Ilmu Agribisnis 8(1), 13-18. https://ejournal.unira.ac.id/index.php/jurnal_peternakan_maduranch/article/view/1753
Ariyanti, K., Yurnalis, Y., Salihat, R.A., 2022. Karakteristik Mutu Nugget Tempe Selama Penyimpanan dengan Edible Film Pati Talas dan Sari Kunyit (Curcuma domestica val.). Jurnal Research Ilmu Pertanian 2(2), 182-192. https://journal.unespadang.ac.id/jrip/article/view/46
Astawan, M., 2008. Sehat dengan Tempe: Panduan Lengkap Menjaga Kesehatan dengan Tempe. Dian Rakyat, Jakarta.
Astawan, M., Wresdiyati, T., Maknum, L., 2017. Tempe: Sumber Zat Gizi dan Komponen Bioaktif untuk Kesehatan. IPB Press, Bogor.
Ayu, D.F., Diharmi, A., Ali, A., 2019. Karakteristik Minyak Ikan dari Lemak Abdomen Hasil Samping Pengasapan Ikan Patin (Pangasius hypophthalmus). Jurnal Pengolahan Hasil Perikanan Indonesia 22(1), 187-197. https://doi.org/10.17844/jphpi.v22i1.26473
Damodaran, S., 2017. Food Proteins and Their Applications. CRC Press, New York.
Dewi, Y.A., Isamu, K.T., Suwarjoyowirayatno, S., 2021. Pengaruh Penggunaan Kemasan Vakum dan Non-vakum pada Penyimpanan Ikan Tembang (Sardinella fimbriata) Asap yang Diproduksi di Desa Lalimbue, Kecamatan Kapoiala, Kabupaten Konawe. Jurnal Fish Protech 4(2), 130-139. https://doi.org/10.33772/jfp.v4i2.21753
Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M., 2019. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants 8(10), 1-31. https://doi.org/10.3390/antiox8100429
[FAO] Food And Agriculture Organization., 2018. Fish and Fish Products, Including Mollusks, Crustaceans, and Echinoderms. Food and Agriculture Organization of The United Nations. https://www.fao.org/gsfaonline/foods/details.html?id=146
Foegeding, E.A., Davis, J.P., 2011. Food Protein Functionality: A Comprehensive Approach. Food Hydrocolloids 25(8), 1853-1864. https://doi.org/10.1016/j.foodhyd.2011.05.008
Juhartini, J., Nurbaya, N., Laidi, R., 2022. Umur Simpan Nugget Ikan Tuna Substitusi Daun Kelor dan Wortel dengan Metode Extended Storage Studies. Jurnal Kesehatan Manarang 8(1), 10-16. https://jurnal.poltekkesmamuju.ac.id/index.php/m/article/view/595
Kandeepan, G., Anjaneyulu, A.S.R., Kondaiah, N., Mendiratta, S.K., 2010. Comparison of Quality Attributes of Buffalo Meat Keema at Different Storage Temperature. African Journal of Food Science 4(6), 410-417 https://www.researchgate.net/publication/266450215
Leygonie, C., Britz, T.J., Hoffman, L.C., 2012. Impact of Freezing and Thawing on The Quality of Meat: Review. Meat Science 91(2), 93–98. https://doi.org/10.1016/j.meatsci.2012.01.013
Lindriati, T., Suwasono, S., Widiyaningsih, W.R., 2022. Aplikasi Kemasan Vakum Non-vakum pada Nugget Ayam Substitusi Daging Analog Berbahan Baku Umbi Kimpul dan Isolat Protein Kedelai. Jurnal Teknologi Pangan 6(1), 18–25. https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/31564/0
Rahmadhani, V., 2021. Pengaruh Ekstrak Kulit Buah Naga Putih (Hylocereus undatus) terhadap Kualitas Nugget Ayam dengan Beberapa Kemasan. [Skripsi]. Universitas Pembangunan Panca Budi, Medan.
Robertson, G.L., 2012. Food Packaging: Principles and Practice. CRC Press, Boca Raton.
Scarmozzino, F., Visioli, F., 2020. COVID-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample. Foods 9(5), 1-8. https://doi.org/10.3390/foods9050675
Wicaksana, F.C., Agustini, T.W., Rianingsih, L., 2014. Pengaruh Penambahan Bahan Pengikat terhadap Karakteristik Fisik Surimi Ikan Patin (Pangasius hypophthalmus). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 3(3), 1-8. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/5364
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Hesti Atasasih, Irma Susan Paramita, Dewi Rahayu, Nurlisis, Ana Yuliah Rahmawati
This work is licensed under a Creative Commons Attribution 4.0 International License.
