THE INFLUENCE OF DIFFERENT PACKAGING MATERIALS ON QUALITY OF PANGASIUS CATFISH DENDENG (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE

Desmelati, Suparmi, Alvian Dinata
2013 unpublished
The objective of this research was to determine the quality changes of pangasius catfish dendeng packaged in a plastic bag of high density polyethylene (HDPE), low density polyethylene (LDPE) and aluminum foil during room temperature storage. Pangasius catfish weighing 250-300 each was taken from a fish market in Pekanbaru. The fish was processed for dendeng; and the fish dendeng was packaged in a plastic bag of HDPE, LDPE and alumunium foil; and stored at room temperature for 35 days. The fish
more » ... r 35 days. The fish dendeng was evaluated for sensory value, moisture, fat and total mould every 0, 7, 14, 21, 28 and 35 days. The results showed that the quality of fish dendeng packaged in HDPE and LDPE decreased faster than that packaged in aluminum foil. Sensory value packaged in HDPE, LDPE and alumunium foil at initial to the end of stroage was 6,85-5,89; 6,88-5,64; 7,26-5,92. Moisture content, fat and total mould of fish dendeng packaged in aluminum foil during storage was 6,60-11,40 %; 7,30-1,70 %;4,0 x 10 3-5,9 x 10 4 respectively; dendeng packaged in HDPE was 6,90-11,70 %; 9,60-1,80 %; 4,1 x 10 2-7,2 x 10 4 respectively; and dendeng packed in LDPE was 7,60-11,90 %;6,90-1,90 %; 3,8 x 10 2-3,9 x 10 5 respectively.
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