Penanganan fillet ikan gurami (osphronemus gouramy lacepede) dalam kemasan modifikasi atmosfer:

Abstract

The aim of this study is to determine post harvest handling technology of gouramy fillet (Osphronemous gouramy Lacepede) which packed with atmosphere modification. This study was carried out in two steps. First step is to determine 5 treatments cleaner materials i.e. hygienic water cleaning, salt water, lime water, lime water added with salt and 10 ppm chlorine to produce the best quality of fillet. The result of this first step showed that salt water added with lime and 10 ppm chlorine was the best cleaner materials based on the value of log TPC ( 3.75). Second step is to determine the composition and effect of the packing atmosphere modification to the Gouramy fillet quality and self life with 4 different composition of CO2 (0, 30, 45 and 60%). Concentration 45% of CO2 was the best gas composition of atmosphere modification to produce fillet. Gouramy fillet that packed with MAP and kept on the temperature 5 °C is still consumable up to sixteen days.