Application of Tuna Skin Gelatin Edible Film Packaging on Changes in the Quality of Asar Skipjack Tuna During Storage

ALFRED FREDDY PALYAMA, RAUDHATUL JANNAH, NIKEN DHARMAYANTI, AEF PERMADI

Abstract


Asar skipjack tuna is a processed product of skipjack tuna through a processing process using a hot smoking system. This product is very popular and favored by various levels of society. In addition to being consumed by the people of Ambon city, this product has become a typical souvenir from Ambon. As a typical souvenir of Ambon city, this product has not been packaged with adequate packaging. Smoked skipjack tuna produced by processors in Hative Kecil Village generally has a shelf life of only 2 days at room temperature (27 – 30 °C). The purpose of this study was to study the changes in the quality of smoked skipjack tuna packaged with edible film tuna skin gelatin during storage at room temperature. The experimental design was a completely randomized factorial design (CRFD) with variables A1 (packaged with edible film), A2 (without packaging/as a control), and variables B1 (storage day 0), B2 (storage day 1), B3 (storage day 3), B4 (storage day 4). Each treatment was repeated 3 times. The variables observed were water content, TBA, and sensory values. The results showed that water content and TBA increased during storage. The rate of increase in water content and TBA was lower than that of smoked skipjack tuna that was not packaged. The sensory value of smoked skipjack tuna that was not packaged was rejected by the panelists on the third day, while the smoked skipjack tuna that was packaged with edible film was rejected on the fourth day.


Keywords


Edible film, Gelatin, Skipjack, Smoked fish, Tuna skin

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DOI: http://dx.doi.org/10.52155/ijpsat.v55.1.7775

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