The Effect of Pindang Frigate Mackarel Vacuum Packaging On Quality and Storage at 5oc and -18oc

Processing of fishery products have an important role in post-harvest activities considering that fishery products are perishable goods. The current vacuum packaging technique is a packaging technique that is currently well-known among the public. The purpose of this study was to determine the effect of pindang frigate mackarel vacuum packaging on the quality and shelf life at temperatures of 5oC and -18oC. This research is a comparative experimental study that compares the quality of vacuum frigate mackarel pindang at storage times of 0, 7, 14, 21, and 28 days at storage temperatures of 5oC and -18oC. Parameters evaluated include chemical, microbiological and organoleptic parameters. The results showed that the quality of vacuum frigate mackarel pindang stored at a temperature of 5oC with 18oC for up to 28 days still had decent quality and was not significantly different. This is because the vacuum packaging and storage temperature of 5oC and -18oC spoilage microbes are not able to grow and develop. There was a slight difference in quality degradation at 5oC and -18oC storage temperatures, especially in the number of bacteria and a slightly brownish appearance at 5oC vacuum frigate mackarel. However, until the end of the 28th day of storage, the vacuum frigate mackarel pindang product at storage temperatures of 5oC and 18oC still met the SNI requirement