PENGARUH SUHU PENYIMPANAN TERHADAP KARAKTERISTIK MUTU DAN DAYA SIMPAN NUGGET IKAN

EFFECT OF STORAGE TEMPERATURE ON THE QUALITY CHARACTERISTICS AND SHELF LIFE OF FISH NUGGETS

Abstract

Fish nuggets are one of the processed fishery products that are susceptible to quality deterioration during storage due to microbial activity, enzymatic reactions, and physicochemical changes. Appropriate storage temperature is an important factor in maintaining product quality and extending shelf life. This study aimed to determine the effect of storage temperature on the quality and shelf life of fish nuggets. The research employed an experimental method using a Completely Randomized Design (CRD) with three storage temperature treatments, namely room temperature (27°C), refrigerated temperature (4°C), and frozen temperature (-18°C). Observations were conducted on days 0, 7, 14, and 21. Parameters analyzed included moisture content, Total Plate Count (TPC), aroma, texture, and shelf life. Data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level. The results showed that storage temperature significantly affected the quality and shelf life of fish nuggets. Frozen storage (-18°C) was the best treatment in maintaining product quality, with moisture content of 58.75 ± 0.25%, TPC value of 2.37 ± 0.09 Log CFU/g, aroma score of 7.86 ± 0.19, and texture score of 7.82 ± 0.20 after 21 days of storage. In contrast, room temperature storage (27°C) resulted in the most rapid quality deterioration. Therefore, frozen storage at -18°C is recommended to maintain the quality and extend the shelf life of fish nuggets.

Keywords: aroma; fish nuggets; moisture content; shelf life; storage temperature; texture; Total Plate Count (TPC)