Effect of Packaging Types on Quality of Red Tilapia Shredded Added by Cayenne Pineapple (Ananas comosus (L) Merr) Fruit Solution

Abstract

The purpose of this research is to determine the right type of packaging for organoleptic quality and analysis of the peroxide value of red tilapia. This research uses an experimental method consisting of 3 types of packaging, namely (Aluminum Foil), (Plastic High Density Polyethylene (HDPE), Plastic Low Density Polyethylene (LDPE) using 20 panelists as replication. The parameters observed in this research are organoleptic characteristics (appearance, texture, aroma, and taste) based on the panelists preference level using hedonic test, chemical analysis (peroxide number test) and storage for 28 days in an incubator with a temperature of 25ºC and 45ºC for each treatment. The chemical test results were analyzed descriptively while the organoleptic test results were analyzed using the Friedman test. Based on the Friedman test, it was found that HDPE plastic packaging with the addition of a solution of pineapple cayenne was the preferred treatment for panelists compared to other treatments. Based on the Bayes test, taste is the most important criterion compared to appearance, texture, and aroma. The results of the peroxide value analysis for each type of packaging treatment during 28 days of storage at a temperature of 25°C showed results with a peroxide value of 0 meq/kg and 45°C showed results with a peroxide value of 0 meq/kg per week.