Penurunan Kadar Protein Ikan Lemuru Bumbu Kuning Kaleng Serta Pendugaan Umur Simpan Dengan Metode Arrhenius

Adhamatika, Adhima and Wijaya, Rizza and Novitasari, Elok Kurnia and Brilliantina, Aulia and Triardianto, Dimas and Choirun, Annisa'u (2024) Penurunan Kadar Protein Ikan Lemuru Bumbu Kuning Kaleng Serta Pendugaan Umur Simpan Dengan Metode Arrhenius. Penurunan Kadar Protein Ikan Lemuru Bumbu Kuning Kaleng Serta Pendugaan Umur Simpan Dengan Metode Arrhenius, 13 (1). pp. 18-24. ISSN 2599-1337

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Abstract

Fish is a potential food product in Indonesia. One of those that plays a role in the fishing industry is TEFA (Teaching Factory) Fish Canning at the Jember State Polytechnic. The new product being developed in the current research stage is canned yellow spiced lemuru fish. However, TEFA Fish Canning's canned fish product has not been studied for shelf life so it will be dangerous if consumed by consumers beyond the expiry date. This research was conducted to determine the quality of canned yellow spiced lemuru fish which was tested by looking at the protein content during storage. The decrease in protein can be used as a parameter for the damage of a food ingredient. Storage was carried out for 1 month with observations carried out every 7 days to 28 days. The research results showed that the quality of yellow spiced lemuru fish using protein content testing parameters decreased with increasing temperature (30⁰C, 45⁰C, and 60⁰C) and storage time (0, 7, 14, 21, and 28 days). The results of the Arrhenius test show that canned yellow spiced lemuru fish products can have a shelf life of 224 days with storage conditions of 30⁰C.

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