The differences in the types of packaging and duration of storage on the quality of Tilapia (Oreochromis niloticus)

Abstract

One of the most popular types of tilapia dishes is nila nyat nyat, which is boiled with Balinese spices until the water runs out. This study aims to determine the interaction between the different types of packaging and the length of storage to the quality of tilapia boiled with Balinese spices and to know the differences in the type of packaging and the length of storage to the quality of tilapia boiled with Balinese spices. The method used in this study was a factorial complete randomized design with 2 factors, namely; factor A (type of packaging) which consists of 2 types: Styrofoam (A1) and mica (A2) and factor B (storage time) which consists of 3 types: 0 days (B1), 3 days (B2), and 6 days (B3). Observations include subjective and objective observations were done. The interaction between packaging type and storage time only affects the Total Plate Count (TPC) value of tilapia boiled with Balinese spices. The types of packaging, both Styrofoam and mica, have a significant influence on the value of TPC. Storage time in cold temperatures has a significant effect on the quality of tilapia boiled with Balinese spices.