Mutu Ikan Lele Berbumbu dengan Perlakuan Metode Pengemasan dan Suhu Penyimpanan

Abstract

Catfish (Clarias sp.) is a popular consumable fish in Indonesia with significant production growth averaging 13.75% from 2015 to 2019. However, despite high production capacities, the quality of catfish post-harvest is often compromised due to suboptimal handling processes and inadequate application of fish processing and preservation technologies. This study aims to evaluate the effects of different packaging methods and storage temperatures on the microbiological, physical, and chemical qualities of catfish. Using a quantitative descriptive approach, the research involved two treatment factors: Factor A (type of packaging: vacuum and non-vacuum) and Factor B (storage temperature: room temperature, refrigerator, and freezer). Data were analyzed with Microsoft Excel 2016, employing descriptive statistics supported by tables and graphs. Microbial contamination was quantified in logarithmic form (Log10 cfu/g). The study found that vacuum packaging combined with freezer storage (A1B3) yielded the lowest microbial contamination, recorded at 4.1 Log10 cfu/g up to the 18th day of storage, which remained below the SNI threshold of 5 x 105 cfu/g. Conversely, non-vacuum packaging at room temperature (A2B1) showed the highest microbial load, peaking at 8.28 Log10 cfu/g on the 3rd day of storage. Additionally, color and texture deteriorated with increased microbial contamination. Specifically, as microbial levels rose, the brightness of seasoned catfish diminished, the texture became softer and waterier, and the pH level increased. These findings underscore the importance of employing effective packaging and storage techniques to preserve catfish quality and extend shelf life.