Open AccessQuality of red tuna (Yellowfin tuna) fishball, white oyster mushroom (Pleurotus ostreatus) on different types of packaging and storage time
Author(s) -
I Ketut Budaraga,
V Saibuma,
Leffy Hermalena
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/715/1/012068
Subject(s) - tuna , yellowfin tuna , oyster , food science , mushroom , organoleptic , water content , shelf life , salting , pleurotus ostreatus , fishery , biology , mathematics , horticulture , engineering , fish <actinopterygii> , geotechnical engineering
This study aims to determine the effect of packaging type and storage time on the quality of red tuna (Yellowfin tuna) white oyster mushroom (Pleurotus ostreatus) meatball. This research was conducted at the Laboratory of Agricultural Product Technology, Ekasakti University, Padang, Laboratory of Instrumentation and Laboratory of Microbiology, Faculty of Agricultural Technology, Andalas University. The study was conducted for 2 months, from April to May 2019, using a Factorial Completely Randomized Design (CRD) consisting of 2 factors with 3 replications. The first factor is the type of packaging (without packaging, styrofoam packaging, wrap packaging), and the second factor is the storage time (0 hours, 12 hours, 24 hours). Observation data were analyzed using ANOVA with the F test followed by the Duncan Multiple Range Test (DMRT) at the 5% real level. The results showed that the type of packaging with storage time had a very significant effect on moisture content and protein content and had no significant effect on ash content. The type of packaging and storage time for the best white oyster mushroom tuna red tetelan meatball based on water content, ash content, protein content, ALT, Salmonella sp and Organoleptic bacterial contamination is the best use of Wrap packaging with a storage time of 12 hours.