PEROXIDE NUMBER AND ORGANOLEPTIC CHARACTERISTICS OF THREE-SPOT GOURAMI (TRICHOGASTER TRICHOPTERUS) CHIPS IN PACKAGING DURING STORAGE

Abstract

The application of packaging technology can provide benefits to both producers and consumers. The advantage for manufacturers is that they can extend product storage time, avoid bacterial contamination and improve quality. Three-spot gourami is a type of fish that is well known in the community, especially in South Kalimantan. Three-spot gourami is often found in swamp waters, rice fields and river tributaries. The results of this research are to determine the peroxide and organoleptic characteristics of processed Three-spot gourami (Trichogaster trichopterus) chips with a storage period of 40 days.

Keywords

• trichogaster trichopterus
• chips
• packaging
• peroxide