Persamaan Prediksi Umur Simpan Filet Ikan Nila (Oreochromis niloticus) yang Dikemas Vakum dalam HDPE

Abstract

This research was conducted to obtain deterioration rate of tilapia (Oreochromis niloticus) fillet which was vacuum packed with HDPE. The results of analysis was used to determine the most appropriate indicator suitable for predicting shelf life using regretion equation. Fish fillets were vacuum packed with HDPE and stored at 0, 10, 20 and 30 °C temperatures. The sample was then analyzed for TVB-N, pH, TBA, organoleptic (hedonic), and TPC (aerobic and anaerobic). The results showed that the temperature and storage time significantly influenced the deterioration rate of the quality of tilapia fillet (P<0.05). In term of quality parameters reach to the limit of tolerance, Total Volatile Base Nitrogen (TVB-N) is the most appropriate quality parameters to determine the kinetics of tilapia fillet deterioration. The content of TVB-N of tilapia fillet stored at 30, 20, 10 and 0 °C has exceeded quality limit (30 mg-N/100 g) at storage of 9, 24, 72 and 168 hours respectively. Based on the results of data processing of TVB-N values at several storage temperatures using the Arrhenius equation, the value of Ea obtained was 72.174 KJ/mol by using the value of TVB-N 30 mg-N/100 g as quality limit value of tilapia fillets rejection. Shelf life prediction equation (t = hour) of tilapia fillets vacuum packed in HDPE was ln A = ln A0 + (t.exp[26.44-8681(1/T)] ) with the equation accuracy of 73–78%.