Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling: The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus)

The Purple-Spotted Bigeye Fish (Priacanthus tayenus) is a fish with high potential for use as a raw material for surimi. Surimi is an intermediate and high-value product that is extensively used in the production of fish cake products. The objective of this study was to determine the impact of packaging type and storage position on the quality of purple-spotted bigeye fish surimi via sensory, moisture content, and microbiology analyses. Three plastic packaging types - polyethylene (PE), polypropylene (PP), and nylon - were used to store the fish surimi, which was then placed in a freezer for 28 days at a temperature of 2-8°C in various storage positions. Sensory characteristics, moisture levels, and total bacterial count were assessed in this study, which utilized a completely randomized design (CRD) with three replications. The SPSS 26.0 program was employed to analyze sensory and moisture data via ANOVA, followed by Duncan's test and Tukey's test at a 95% confidence level in the event of a significant disparity. The study revealed that surimi stored in nylon plastic showed improved bite and fold test appearance attributes as compared to surimi stored in PE and PP plastic. Throughout the 28-day storage period in various storage positions, the average total water content of surimi across all three packaging types ranged from 70-78%. The water content in surimi increased over time in all three types of packaging. The plate count for surimi surpassed the limit stated by the National Standardization Agency of Indonesia in 2013 (SNI 2694:2013). As the duration of storage increases, so does the amount of microbes in surimi.Ikan swanggi (Priacanthus tayenus) merupakan salah satu jenis ikan yang berpotensi sebagai bahan baku surimi. Surimi adalah produk antara bernilai tinggi yang banyak digunakan dalam pembuatan fish cake. Penelitian ini bertujuan untuk menentukan pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi melalui pengujian sensori, kadar air, dan mikrobiologi. Surimi ikan swanggi dikemas menggunakan tiga jenis plastik yang berbeda, yaitu polietilen (PE), polipropilen (PP), dan nilon. Surimi disimpan selama 28 hari di dalam freezer dengan suhu penyimpanan sebesar 2-8°C, dan posisi penyimpanan yang berbeda. Parameter yang dianalisis meliputi penilaian sensori, kadar air, dan angka lempeng total. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Data sensori dan kadar air diolah menggunakan SPSS 26.0 dengan analisis sidik ragam, jika terdapat perbedaan yang signifikan, dilakukan uji Duncan dan Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa surimi yang dikemas dengan plastik nilon memiliki atribut kenampakan uji gigit, dan uji lipat yang lebih baik dibandingkan surimi yang dikemas plastik PE dan PP. Rata-rata kadar air surimi yang dikemas dengan ketiga jenis plastik berkisar antara 70-78% selama penyimpanan 28 hari dengan posisi penyimpanan yang berbeda. Kadar air pada surimi yang dikemas menggunakan ketiga jenis kemasan mengalami peningkatan seiring lamanya waktu penyimpanan. Angka lempeng total surimi menunjukkan nilai yang melebihi standar SNI 2694:2013. Semakin lama penyimpanan, maka semakin bertambah pula jumlah mikroba pada surimi