THE EFFECT OF DIFFERENT TYPES OF PACKAGING AND STORAGE TIME ON THE QUALITY OF PETIS FROM STEAMING LIQUID MACKEREL TUNA (EUTHYNNUS AFFINIS) WITH NON-VACUUM PACKAGING METHODS

Abstract

Petis is a processed product made from fish extract by the process of fermentation and is further fortified or concentrated by the addition of a helper and suction. Seeing that there are fish products that quickly suffer from a decrease in quality, therefore, there is a need for proper packaging and packaging methods so that they are more durable and durable. For this reason, the packaging that will be used in the manufacture of petis in this study is packaging in the form of HDPE, Polypropylene and Aluminum foil. Packaging is a method of providing protection to food produced either in the form of a package or placing a product into a container. Non-vacuum packaging methods are performed without removing the gas and water vapor contained in the product.

Keywords

• barbecue fishing (euthynnus affinis)
• packaging type
• vacuum method