The Effect of Vacuum Packaging on the Quality and Shelf Life of Pindang Cob Patches (Auxis Tharzad, Lac).

This an comparative experimental study that compares the quality of pindang cob packed with vacuum and non-vacuum at the shelf life of 0, 2, 7, 14, and 28 days at room temperature (30-33oC). The processing of fishery products plays an important role in post-harvest activities considering fishery products are perishable goods. Vacuum packaging technique is currently a packaging technique that is currently popular among the public. The purpose of this study was to determine the effect of vacuum packaging techniques on the quality and shelf life of pindang cobs (Auxis tharzad, Lac). The parameters evaluated included chemical parameters, namely moisture content, salt content, histamine levels, total volatile bases levels, and trimethylamine levels; microbiological parameters such as the number of bacteria, the number of coliforms, and the number of Escherichia coli; and organoleptic parameters including appearance, smell and texture. Based on the results of the research, the quality of the storage capacity of frigate mackerel which is vacuum packed at room temperature storage of 30-33oC, can only be stored < 7 days and there is a significant difference in quality and shelf life between vacuum packed and non-vacuum packed frigate mackerel