Quality of Tuna Botok Pontianak in Glass Jar Packaging During Storage
DOI:
10.29303/jbt.v24i4.7604Published:
2024-10-26Downloads
Abstract
Tuna botok is a popular traditional food from Pontianak with high nutritional value, but its shelf life is short due to its susceptibility to spoilage. Proper packaging is essential to extend its shelf life and enhance the value of Pontianak's traditional foods. This study aims to evaluate the quality of tuna botok packaged in glass jars during storage. Measurements of moisture content, ash content, protein content, fat content, and total plate count were conducted on days 5, 10, 15, and 20 of storage. The results indicated that storage for up to 20 days had no effect on ash and fat content, but significantly impacted moisture and protein content. After 20 days, the total plate count remained within acceptable limits, with the product containing 66.56% moisture, 2.27% ash, 14.76% protein, and 11.78% fat.
Keywords:
Boto, packaging, storage, tuna.References
Apriyantono, A., Fardiaz, D., Puspitasari, N., Sedarnawati, & Budiyanto, S. (1989). Analisis Pangan. Bogor: IPB Press.
Ariningsih, S., Hasrini, R. F., & Khoiriyah, A. (2020). Analisis Produk Santan untuk Pengembangan Standar Nasional Produk Santan Indonesia. Pertemuan dan Presentasi Ilmiah Standardisasi, 2020, 231–238. https://doi.org/10.31153/ppis.2020.86
Badan Pengawas Obat dan Makanan Republik Indonesia. (2016). Peraturan Kepala Nomor 21 Tahun 2016 Tentang Kategori Pangan. Kementerian Kesehatan Republik Indonesia.
Badan Pengawas Obat dan Makanan Republik Indonesia. (2020). Pedoman Implementasi Peraturan Badan Pom No 20 Tahun 2019 Tentang Kemasan Pangan. Kementerian Kesehatan Republik Indonesia.
Cilia, Muskita, W. H., & Kurnia, A. (2016). Pengaruh Penggunaan Tepung Ikan Layang (Decapterus russelli) dengan Tepung Ikan Tongkol (Euthynnus affinis) dalam Pakan Terhadap Pertumbuhan dan Tingkat Kelangsungan Hidup Juvenil Udang Vaname (Litopenaeus vannamei). Media Akuatika, 1(4), 177–186.
Dwinarto, B., Haryanti, D., & Utomo, S. (2018). Pengaruh Jenis Kemasan dan Waktu Penyimpanan pada Pakan Broiler Starter terhadap Kadar Air dan Protein Kasar. Jurnal Konversi, 7(2), 9–16.
Fardiaz, S. (2014). Mikrobiologi Pangan. Tangerang Selatan: Universitas Terbuka.
Kaihena, M., & Ukratalo, A. M. (2022). Analisis Kandungan Gizi dan Jumlah Mikroba Produk Ikan Kaleng yang Dijual di Beberapa Supermarket di Kota Ambon Berdasarkan Lama Penyimpanan. Jurnal Kalwedo Sains (KASA), 3(1), 55–62. https://doi.org/10.30598/kasav3i1p55-62
Mukhtar, S., & Nurif, M. (2015). Peranan Packaging dalam Meningkatkan Hasil Produksi terhadap Konsumen. Jurnal Sosial Humaniora, 8(2), 181–191.
Mutmai’innah, M. N., Maherawati, & Rahayuni, T. (2022). Perubahan Nutrisi Ikan Asam Pedas dalam Retort Pouch dengan Variasi Waktu Sterilisasi. Jurnal Agrotek UMMAT, 9(2), 75–85.
Najih, M. R., Metusalach, & Amir, N. (2018). Pengaruh Kombinasi Lama Waktu dan Suhu Sterilisasi Proses Pengalengan Terhadap Mutu Ikan Bandeng (Chanos chanos) Kaleng. J. Sains & Teknologi, 18(3), 267–273.
Nugraheni, M. (2017). Kemasan Pangan. Yogyakarta: Plantaxia.
Prasetyo, T. F., Isdiana, A. F., & Sujadi, H. (2019). Implementasi Alat Pendeteksi Kadar Air pada Bahan Pangan Berbasis Internet of Things. SMARTICS Journal, 5(2), 81–96. https://doi.org/10.21067/smartics.v5i2.3700
Sastroamidjojo, S. (1995). Makanan Tradisional, Status Gizi, dan Produktivitas Kerja. Prosiding Widyakarya Nasional Khasiat Makanan Tradisional, 62–66.
Suharti, W. (2021). Resep Masakan Sukup Simpan, Sehat, Bergizi, Seimbang, Bahan Pangan Pangan Lokal. Jurnal Ilmiah Pendidikan dan Sosial, 7(2), 59–73.
Sukerti, N. W., Marsiti, C. I., & Suriani, N. M. (2016). Reinventarisasi Makanan Tradisional Buleleng Sebagai Upaya Pelestarian Seni Kuliner Bali. Jurnal Ilmu Sosial dan Humaniora, 5(1), 744–753. https://doi.org/10.23887/jish-undiksha.v5i1.8282
Triyannanto, E., Arizona, A. S., Rusman, R., Suryanto, E., Sujarwanta, R. O., Jamhari, J., & Widyastuti, I. (2020). Pengaruh Kemasan Retorted dan Penyimpanan pada Suhu Ruang Terhadap Kualitas Fisik dan Mikrobiologi Sate Ayam. Jurnal Sain Peternakan Indonesia, 15(3), 265–272. https://doi.org/10.31186/jspi.id.15.3.265-272
Waziiroh, E., Ali, D. Y., & Istianah, N. (2017). Proses Termal Pada Pengolahan Pangan. Malang: UB Press.
Wogu, M., Omoruyi, M., Odeh, H., & Guobadia, J. (2018). Microbial Load in ready-to-eat Rice Sold in Benin City. International Scholars Journals, 12(8), 1–5.
License
Copyright (c) 2024 Lucky Hartanti, Tri Rahayuni
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.
