Issue |
BIO Web Conf.
Volume 134, 2024
Maritime Continent Fulcrum International Conference (MaCiFIC 2024)
|
|
---|---|---|
Article Number | 06007 | |
Number of page(s) | 9 | |
Section | Marine and Fisheries | |
DOI | https://doi.org/10.1051/bioconf/202413406007 | |
Published online | 28 October 2024 |
Determining The Shelf Life of Tamban Fish Choux Pastry (Sardinella Lemuru) Using Aluminum Foil Packaging using The Aslt Method
1 Fisheries Product Technology Study Program, Faculty of Marine and Fisheries Sciences, Raja Ali Haji Maritime University, 29111 Tanjungpinang, Indonesia
2 Department of Aquatic Products Technology, Aquatic Products Technology, Faculty of Fisheries and Marine Sciences, IPB University Building (Bogor Agricultural Institute), Indonesia
3 Faculty of Fisheries and Food Science, Malaysia Terengganu University, 21030 Kuala Terengganu, Terengganu, Malaysia
* Corresponding author: jumsurizal@umrah.ac.id
Choux pasty is known as sus, which is defined as a cake that has a dry, hollow and light texture so that it can be filled with various variations. Tamban fish meat is less popular with the public because it has many spines, so it can be used as raw material for making choux pastry which is capable of containing quality, added product value and good nutritional content. Apart from that, it can produce products with a delicious taste. Aluminum foil type plastic packaging is one type of plastic that is widely used in making food because it is the best type of plastic which is able to prevent chemical reactions and has heat resistant properties. Aluminum foil type plastic packaging in the form of a standing pouch has excellent air and light barrier capabilities and has a locking clip. This method uses environmental conditions that can accelerate the reaction of decreasing product quality. The use of the Arrhenius model on dry products can predict the rate of chemical reactions resulting in damage or changes in product quality at various storage temperatures. My research used 3 different temperatures, namely, temperature 30, temperature 40 and temperature 50. The shelf life parameters used in my research are peroxide value, hedonic test, water content and total plate number. The data contained in the research carried out on day 0 is: Water content is the ratio between the weight of water contained in a product and the weight of dry ingredients. Water content can be used to determine the quality and shelf life of products and foam to determine humidity. The initial water content value on day 0 was 3.78.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.