Pengaruh Waktu Sterilisasi Dan Masa Simpan Terhadap Sifat Karakteristik Produk Bonggolan Ikan Bandeng (Chanos chanos)

Nuri, Ahmad Zidni (2026) Pengaruh Waktu Sterilisasi Dan Masa Simpan Terhadap Sifat Karakteristik Produk Bonggolan Ikan Bandeng (Chanos chanos). Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Bonggolan made from milkfish is a traditional processed product with a relatively short shelf life of four days, due to high moisture and protein content that makes it susceptible to microbiological spoilage. This study aimed to determine the effect of sterilization time and storage duration on the characteristics of milkfish bonggolan. The study employed sterilization and storage at room temperature (29°C). Completely Randomized Design with a factorial pattern was used, involving two factors: sterilization time (5, 10, and 15 minutes) and storage duration (weeks 0 through 4), with two replications for each treatment. Data were analyzed using ANOVA 99% confidence level, followed by Duncan's Multiple Range Test. Observed parameters included moisture content, protein content, pH, Total Plate Count, physical texture, and hedonic quality attributes (fish flavor, savoriness, color, aroma, and texture). The results showed that sterilization time had a highly significant effect on hedonic quality attributes (fish flavor, savoriness, color, and aroma), protein content, and moisture content, as well as a significant effect on pH, but no significant effect on texture. The interaction between sterilization time and storage duration had a highly significant effect on the hedonic quality attributes of color, aroma, protein content, and moisture content. It was concluded that a sterilization time of 5 minutes was the best treatment, yielding the highest sensory quality while maintaining the Total Plate Count below the maximum limit for microbial contamination throughout the four-week storage period

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