Characteristics and Shelf Life of Dry Salted and Unsalted Dark Banded Goatfish (Upeneus sp.)

Abstract

Salted and unsalted dark banded goatfish (Upeneus sp.) has the physical and chemical characteristics which influence their shelf life. The objective of this research was to reveal chemical characteristic and the possibilities of physical differences between salted and unsalted dark banded goatfish and determine their shelf life.The experimental method that being used in this research was complemented with statistical analysis using paired difference test to know that salting significantly affected the chemical and physical characteristics of the products. Shelf life testing using total number of micro-organism as the parameter. Shelf life testing used descriptive and experimental methods followed by shelf life calculation using ASLT method with Arrhenius model. Result of the research revealed that there were significant differences between salted and unsalted dark banded goatfish in water level, ash content level, and water activity (a ), but both of them had no significant differences in insoluble ash in acid level, protein level, fat level and hardness point.Salted dark-banded goatfish that packaged with PP 0,6 mm plastic at 15 ∘ C has the longest shelf life is about 15 months 27 days 3 hours 50 minutes and 24 seconds.

Characteristics and Shelf Life of Dry Salted and Unsalted Dark Banded Goatfish (Upeneus sp.)

“…This suggests that the process of salting does not affect the protein content of dried fish products significantly Nowadays there is no standard that sets limits on the protein content of salted and unsalted dried dark banded goatfish products so that the data content of the protein products of salted and unsalted dried fish in Table 1 above is compared to the protein content of dried salted fish in Indonesian Food Composition Table (TKPI). The data in Table 1 shows that salted and unsalted dried fish has an average value lower protein content than the protein content anchovies are generally contained in TKPI, i.e. by 42% [8]. This is because the percentage of protein content contained in TKPI is a percentage of dried salted fish protein content in general.…”

“…The data in Table 1 shows that the average total ash content of salted dried dark banded goatfish was higher than that of TKPI, i.e. 16.5% [8]. Meanwhile, total ash content of unsalted dried processing of food should use cold water and drain.…”

“…Currently there is no standard that establishes limits on the fat content of dried fish products so that the fat content of of both products of dark banded goatfish were compared to the levels of fat in dried salted fish products contained in TKPI, which amounted to 1.5% [8]. Based on the results of statistical tests, both products of dried dark banded goatfish have the average value of fat content (% wb) greater than the fat content dried salted fish products contained in TKPI.…”

“…The table shows that salted dark banded goatfish has an average hardness value of 1829.591 grams of force, while unsalted dark banded goatfish have an average hardness value of 1412.375 grams force. According to Reference[8], the salt is a preservative is also added to the food because it can improve the consistency and stabilize the shape and form. Based on the results of statistical tests, the hardness of the two samples were not significantly different.…”

Pengawetan Ikan Tongkol Menggunakan Abu Pelepah Kelapa Sebagai Alternatif Pengawet Alami

“…Hasil ini menunjukkan bahwa pengabuan memiliki efek yang tidak signifikan terhadap konsentrasi kalsium daging ikan yang dikaitkan dengan hilangnya nutrisi yang larut dalam air yang terjadi selama pertukaran air saat bergerak keluar [14] dan sebagai mineral dari abu masuk ke dalam ikan. Kenaikan kadar kalsium dalam ikan disebabkan oleh kandungan mineral [15] dalam abu pelepah kelapa.…”