THE EFFECT OF STORAGE TIME AT COLD TEMPERATURES ON THE QUALITY OF PRESTO SHORT FISH (Barbonymus schwanenfeldii)

Abstract

ABSTRACTIntroductiom: The “tengadak” presto fish (Barbonymus schwanenfeldii) is one of the perishable processed fishery products. Therefore, by storing it in a refrigerator at 5 oC the product has an optimal shelf life. The aim of this study was to determine the quality of presto fish packaged with the vacuum method with different storage periods at 5 oC in terms of organoleptic values, proximate and TBA (Thiobarbituric Acid) analysis. Method: The study design was a Completely Randomized Design (CRD) with 4 different storage periode at 5 oC namely LP0 (1 day), LP1 (10 days), LP2 (20 days), LP3 (30 days). Data were analyzed descriptively and statistical test One Way ANOVA. Results: Based on the organoleptic test, the best product preferred by the panelists was LP1 (10 Days). The Duncan's test showed that there was a significant difference between the variables of taste, aroma, and texture on the quality of “tengadak” presto fish. The results of the proximate analysis of the best “tengadak” presto fish every 100 g contain 55.77 g water, 10.64 g ash, 25.46 g protein, 4.99 g fat, 3.14 g carbohydrates (by deifference). The TBA analysis for at LP0 = 1.25 mg MA/Kg, LP1= 1.47 mg MA/Kg, LP2= 2.90 mg MA/Kg, LP3= 3.90 mg MA/Kg. The results of the organoleptic test showed that the selected product preferred by the panelists was LP1 (10 days) with a TBA value of 1.47 mg MA/Kg. Conclusions: Further research is needed on microorganism and chemical contamination in “tengadak” presto fish. Keywords : Different Storage Time, TBA (Thiobarbituric Acid),Tengadak Fish, Presto