QUALITY CHARACTERISTICS OF TILAPIA SEAWEED BOBA DURING STORAGE
Boba from previous research obtained the best formulation, namely the ratio of tapioca flour: tilapia meal: seaweed porridge = 37.5: 12.5: 50. Based on this formulation, further research is needed to determine the shelf life of tilapia seaweed boba. The experimental design used in this research was...
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| Format: | Article |
| Language: | English |
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iVolga Press
2024-01-01
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| Series: | Russian Journal of Agricultural and Socio-Economic Sciences |
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| Online Access: | http://rjoas.com/issue-2024-01/article_07.pdf |
| _version_ | 1827325462102147072 |
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| author | Aisyah S. Khotimah I.K. Rahmawati H. Normah Amalia J. Candra Adawyah R. |
| author_facet | Aisyah S. Khotimah I.K. Rahmawati H. Normah Amalia J. Candra Adawyah R. |
| author_sort | Aisyah S. |
| collection | DOAJ |
| description | Boba from previous research obtained the best formulation, namely the ratio of tapioca flour: tilapia meal: seaweed porridge = 37.5: 12.5: 50. Based on this formulation, further research is needed to determine the shelf life of tilapia seaweed boba. The experimental design used in this research was a factorial RAL using 4 factors consisting of factors A (mixed natural preservatives), B (type of packaging), C (storage temperature), and D (storage time). The natural preservative factor and type of packaging each consist of two levels. The storage temperature and storage time factors each consist of three levels. The natural preservative used in this research was a mixture of cinnamon and cloves, lemon and honey. The types of packaging used are plastic cups and vacuum plastic. The storage temperatures used are room temperature (25°C), cold temperature (4°C), and frozen temperature (-17°C). Storage time was at room temperature on days 1 and 5. Storage time was at a cold temperature (4°C) during the 7th and 14th days. Long storage time at frozen temperature (-17°C) for the 30th and 60th days. The parameters observed consisted of moisture, pH, TVB, and TPC.
The results of this research showed that the tilapia seaweed boba with the best shelf life is the tilapia seaweed boba using a natural preservative, a mixture of lemon and honey, with vacuum plastic packaging, which can last up to 14 days in cold storage (4°C) and at freezing temperatures (-17°C) up to 60 days of safe storage for consumption according to SNI 7266:2014 standards. The quality of tilapia seaweed boba using a natural preservative, a mixture of lemon and honey, with vacuum plastic packaging during cold storage (4°C) for up to 14 days of storage has a moisture value of 64.688%, pH value of 5.6, TVB value of 6 mg/100 grams, and TPC value of 9.1 x 103 cfu/gram. At freezing temperature, storage (-17°C) for up to 60 days of storage has a moisture value of 63.601%, pH value of 4.5, TVB value of 6 mg/100 grams, and TPC value of 1.2 x 103 cfu/gram. |
| first_indexed | 2024-03-07T14:27:34Z |
| format | Article |
| id | doaj.art-e61b2897f4634eaa9590835ff42774eb |
| institution | Directory Open Access Journal |
| issn | 2226-1184 |
| language | English |
| last_indexed | 2024-03-07T14:27:34Z |
| publishDate | 2024-01-01 |
| publisher | iVolga Press |
| record_format | Article |
| series | Russian Journal of Agricultural and Socio-Economic Sciences |
| spelling | doaj.art-e61b2897f4634eaa9590835ff42774eb2024-03-06T05:38:36ZengiVolga PressRussian Journal of Agricultural and Socio-Economic Sciences2226-11842024-01-011451485610.18551/rjoas.2024-01.07QUALITY CHARACTERISTICS OF TILAPIA SEAWEED BOBA DURING STORAGEAisyah S.0Khotimah I.K.1Rahmawati H.2Normah3Amalia J.4Candra5Adawyah R.6Study Program of Fish Product Technology, Faculty of Fisheries and Marine Science, University of Lambung MangkuratStudy Program of Fish Product Technology, Faculty of Fisheries and Marine Science, University of Lambung MangkuratStudy Program of Fish Product Technology, Faculty of Fisheries and Marine Science, University of Lambung MangkuratStudy Program of Fish Product Technology, Faculty of Fisheries and Marine Science, University of Lambung MangkuratStudy Program of Fish Product Technology, Faculty of Fisheries and Marine Science, University of Lambung MangkuratStudy Program of Fish Product Technology, Faculty of Fisheries and Marine Science, University of Lambung MangkuratStudy Program of Fish Product Technology, Faculty of Fisheries and Marine Science, University of Lambung MangkuratBoba from previous research obtained the best formulation, namely the ratio of tapioca flour: tilapia meal: seaweed porridge = 37.5: 12.5: 50. Based on this formulation, further research is needed to determine the shelf life of tilapia seaweed boba. The experimental design used in this research was a factorial RAL using 4 factors consisting of factors A (mixed natural preservatives), B (type of packaging), C (storage temperature), and D (storage time). The natural preservative factor and type of packaging each consist of two levels. The storage temperature and storage time factors each consist of three levels. The natural preservative used in this research was a mixture of cinnamon and cloves, lemon and honey. The types of packaging used are plastic cups and vacuum plastic. The storage temperatures used are room temperature (25°C), cold temperature (4°C), and frozen temperature (-17°C). Storage time was at room temperature on days 1 and 5. Storage time was at a cold temperature (4°C) during the 7th and 14th days. Long storage time at frozen temperature (-17°C) for the 30th and 60th days. The parameters observed consisted of moisture, pH, TVB, and TPC. The results of this research showed that the tilapia seaweed boba with the best shelf life is the tilapia seaweed boba using a natural preservative, a mixture of lemon and honey, with vacuum plastic packaging, which can last up to 14 days in cold storage (4°C) and at freezing temperatures (-17°C) up to 60 days of safe storage for consumption according to SNI 7266:2014 standards. The quality of tilapia seaweed boba using a natural preservative, a mixture of lemon and honey, with vacuum plastic packaging during cold storage (4°C) for up to 14 days of storage has a moisture value of 64.688%, pH value of 5.6, TVB value of 6 mg/100 grams, and TPC value of 9.1 x 103 cfu/gram. At freezing temperature, storage (-17°C) for up to 60 days of storage has a moisture value of 63.601%, pH value of 4.5, TVB value of 6 mg/100 grams, and TPC value of 1.2 x 103 cfu/gram.http://rjoas.com/issue-2024-01/article_07.pdfbobastorabilityqualitypackagingnatural preservative |
| spellingShingle | Aisyah S. Khotimah I.K. Rahmawati H. Normah Amalia J. Candra Adawyah R. QUALITY CHARACTERISTICS OF TILAPIA SEAWEED BOBA DURING STORAGE Russian Journal of Agricultural and Socio-Economic Sciences boba storability quality packaging natural preservative |
| title | QUALITY CHARACTERISTICS OF TILAPIA SEAWEED BOBA DURING STORAGE |
| title_full | QUALITY CHARACTERISTICS OF TILAPIA SEAWEED BOBA DURING STORAGE |
| title_fullStr | QUALITY CHARACTERISTICS OF TILAPIA SEAWEED BOBA DURING STORAGE |
| title_full_unstemmed | QUALITY CHARACTERISTICS OF TILAPIA SEAWEED BOBA DURING STORAGE |
| title_short | QUALITY CHARACTERISTICS OF TILAPIA SEAWEED BOBA DURING STORAGE |
| title_sort | quality characteristics of tilapia seaweed boba during storage |
| topic | boba storability quality packaging natural preservative |
| url | http://rjoas.com/issue-2024-01/article_07.pdf |
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