PENGARUH PENGGUNAAN KEMASAN VAKUM DAN NON VAKUM PADA PENYIMPANAN IKAN TEMBANG (Sardinella fimbriata) ASAP YANG DIPRODUKSI DI DESA LALIMBUE, KECAMATAN KAPOIALA, KABUPATEN KONAWE
Authors: Dewi Yosi Ananda , Isamu Kobajashi Togo , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: November 2022

ABSTRACT This study aims to determine the effect of using vacuum and non-vacuum packaging on room temperature storage on organoleptic values, chemical values and tpc values of smoked tembang fish produced in Lalimbue Village, Kapoiala District, Konawe Regency. The parameters tested were organoleptic, moisture content, fat content, phenol content, and total bacteria count (TPC) of smoked tembang fish. This study used a non-factorial Completely Randomized Design (CRD) consisting of 3 treatments, vacuum packaging (Polypropylene), non-vacuum packaging (Aluminum foil) and without packaging. Each treatment was repeated 3 times and 1 observation so that the number of experimental units was 9 units. Organoleptic data will be analyzed using analysis of variance (ANOVA) if the results of the analysis show a significant difference, then Duncan's Multiple Range Test (DMRT) is performed to determine the significant difference between treatments with a 95% confidence level (a = 0.05), while the chemical test data and total bacterial test (TPC) were analyzed descriptively. The results showed that the effect of using vacuum and non-vacuum packaging had an insignificant effect on appearance and odor, while the organoleptic values of texture and fungus gave a significant effect. The best results for organoleptic assessment were found in treatment P1 where the value of appearance was 7.1, odor was 5.8, texture was 6.6, and fungus 9. The chemical test results showed the best treatment at P1 with a water content value of 17.33%, fat content 6 ,68, the phenol content was 157.25 mg/kg and the total number of bacteria (TPC) was 1.4 x 105 CFU/ml.Keywords: Smoked tembang fish (Sardinella fimbriata), smoking, vacuum and non-vacuum packaging, storage at room temperature, total plate count (TPC) ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan kemasan vakum dan non vakum pada penyimpanan suhu ruang terhadap nilai organoleptik, nilai kimia dan nilai tpc ikan tembang asap yang diproduksi di Desa Lalimbue, Kecamatan Kapoiala, Kabupaten Konawe. Parameter yang diuji yaitu organoleptik, kadar air, kadar lemak, kadar fenol, dan jumlah total bakteri (TPC) ikan tembang asap. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 3 perlakuan yaitu kemasan vakum (Polyprophylene), kemasan non vakum (Aluminium foil) dan tanpa kemasan. Masing-masing perlakuan dilakukan 3 kali ulangan dan 1 kali pengamatan sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Data organoleptik akan dianalisis menggunakan analisis ragam (ANOVA) jika hasil analisis menunjukan beda nyata maka dilakukan uji Duncan’s Multiple Range Test(DMRT) untuk mengetahui beda nyata antar perlakuan dengan tingkat kepercayaan 95% (a=0,05), sedangkan data uji kimia dan uji total bakteri (TPC) dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa pengaruh penggunaan kemasan vakum dan non vakum memberikan pengaruh tidak nyata terhadap kenampakan dan bau sedangkan nilai organoleptik tekstur dan jamur memberikan hasil pengaruh nyata. Hasil terbaik untuk penilaian organoleptik terdapat pada perlakuan P1 dimana nilai kenampakan 7,1, bau 5,8, tekstur 6,6, dan jamur 9. Hasil uji kimia menunjukkan perlakuan terbaik pada P1 dengan nilai kadar air 17,33%, kadar lemak 6,68, kadar fenol 157,25 mg/kg dan nilai jumlah total bakteri (TPC) 1,4 x 105 CFU/ml.Kata kunci: Ikan tembang asap (Sardinella fimbriata), pengasapan, pengemasan vakum dan non vakum, penyimpanan suhu ruang, total jumlah bakteri (TPC).