THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODS
Petis is a processed product made from fish extract by the process of fermentation and is further fortified or concentrated by the addition of a helper and suction. Seeing that there are fish products that quickly suffer from a decrease in quality, therefore, there is a need for proper packaging and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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iVolga Press
2023-02-01
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| Series: | Russian Journal of Agricultural and Socio-Economic Sciences |
| Subjects: |
| _version_ | 1797701931981864960 |
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| author | Panjaitan M.A.P. Sulistiyanti T.D. Heder D. Aisy R.R. |
| author_facet | Panjaitan M.A.P. Sulistiyanti T.D. Heder D. Aisy R.R. |
| author_sort | Panjaitan M.A.P. |
| collection | DOAJ |
| description | Petis is a processed product made from fish extract by the process of fermentation and is further fortified or concentrated by the addition of a helper and suction. Seeing that there are fish products that quickly suffer from a decrease in quality, therefore, there is a need for proper packaging and packaging methods so that they are more durable and durable. For this reason, the packaging that will be used in the manufacture of petis in this study is packaging in the form of HDPE, Polypropylene and Aluminum foil. Packaging is a method of providing protection to food produced either in the form of a package or placing a product into a container. Non-vacuum packaging methods are performed without removing the gas and water vapor contained in the product. |
| first_indexed | 2024-03-12T04:42:46Z |
| format | Article |
| id | doaj.art-4458cf0d9a3d495abc4a0b561d5719e5 |
| institution | Directory Open Access Journal |
| issn | 2226-1184 |
| language | English |
| last_indexed | 2024-03-12T04:42:46Z |
| publishDate | 2023-02-01 |
| publisher | iVolga Press |
| record_format | Article |
| series | Russian Journal of Agricultural and Socio-Economic Sciences |
| spelling | doaj.art-4458cf0d9a3d495abc4a0b561d5719e52023-09-03T09:32:22ZengiVolga PressRussian Journal of Agricultural and Socio-Economic Sciences2226-11842023-02-01134220220710.18551/rjoas.2023-02.23THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODSPanjaitan M.A.P.0Sulistiyanti T.D.1Heder D.2Aisy R.R.3Study Program of Fishery Products Technology, Faculty of Fisheries and Marine Science, University of BrawijayaStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Science, University of BrawijayaStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Science, University of BrawijayaStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Science, University of BrawijayaPetis is a processed product made from fish extract by the process of fermentation and is further fortified or concentrated by the addition of a helper and suction. Seeing that there are fish products that quickly suffer from a decrease in quality, therefore, there is a need for proper packaging and packaging methods so that they are more durable and durable. For this reason, the packaging that will be used in the manufacture of petis in this study is packaging in the form of HDPE, Polypropylene and Aluminum foil. Packaging is a method of providing protection to food produced either in the form of a package or placing a product into a container. Non-vacuum packaging methods are performed without removing the gas and water vapor contained in the product.barbecue fishing (euthynnus affinis)packaging typevacuum method |
| spellingShingle | Panjaitan M.A.P. Sulistiyanti T.D. Heder D. Aisy R.R. THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODS Russian Journal of Agricultural and Socio-Economic Sciences barbecue fishing (euthynnus affinis) packaging type vacuum method |
| title | THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODS |
| title_full | THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODS |
| title_fullStr | THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODS |
| title_full_unstemmed | THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODS |
| title_short | THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODS |
| title_sort | effect of different types of packaging and storage time on the quality of petis from steaming liquid mackerel tuna euthynnus affinis with non vacuum packaging methods |
| topic | barbecue fishing (euthynnus affinis) packaging type vacuum method |
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