Jurnal Ilmiah Kesehatan (JIKA)

Packaging Methods and Storage Duration on the Organoleptic, Microbiological, and Chemical Qualityof Patin fish-Tempeh Nugget

Authors

Hesti Atasasih (1) , Irma Susan Paramita (1) , Dewi Rahayu (1) , Nurlisis (2) , Ana Yuliah Rahmawati (3)
(1) Jurusan Gizi, Poltekkes Kemenkes Riau, Pekanbaru, Indonesia, ID
(2) Program Studi Kesehatan Masyarakat, Universitas Hang Tuah, Pekanbaru, Indonesia, ID
(3) Jurusan Gizi, Poltekkes Kemenkes Semarang, Semarang, Indonesia, ID
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How to Cite

Atasasih, H., Paramita, I. S., Rahayu, D., Nurlisis, N., & Rahmawati, A. Y. (2026). Packaging Methods and Storage Duration on the Organoleptic, Microbiological, and Chemical Qualityof Patin fish-Tempeh Nugget. Jurnal Ilmiah Kesehatan (JIKA), 8(1), 336-346. https://doi.org/10.36590/jika.v8i1.1432

Details

DOI
https://doi.org/10.36590/jika.v8i1.1432
Published
2026-04-30
Issue
Vol. 8 No. 1 (2026): Volume 8 Nomor 1 April 2026
Section
Articles
5 keyword
Keywords
chemical quality microbiological quality storage duration
Pages
336-346

How to Cite

Atasasih, H., Paramita, I. S., Rahayu, D., Nurlisis, N., & Rahmawati, A. Y. (2026). Packaging Methods and Storage Duration on the Organoleptic, Microbiological, and Chemical Qualityof Patin fish-Tempeh Nugget. Jurnal Ilmiah Kesehatan (JIKA), 8(1), 336-346. https://doi.org/10.36590/jika.v8i1.1432
Copyright (c) 2026 Hesti Atasasih, Irma Susan Paramita, Dewi Rahayu, Nurlisis, Ana Yuliah Rahmawati

Abstract

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.

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