PENDUGAAN UMUR SIMPAN ABON IKAN NILA MENGGUNAKAN METODE KADAR AIR KRITIS

Abstract

Tilapia floss is a processed fishery product made from fresh tilapia fish that is seasoned and processed by steaming, frying, and separating the oil. Abon, as a food industry product, has quality standards that have been set by the Ministry of Industry. The obligation to include an expiration date on food labels is regulated in Food Law No. 18/2012 and Government Regulation No. 69/1999 concerning Food Labels and Advertisements, which state that every food product must include an expiration date on its packaging. The aim of this research was to estimate the shelf life of shredded tilapia fish produced in Poklahsar Bunda Madani, Banyumas Regency. The estimation of shelf life was carried out using the critical water content approach method for stored products in various types of packaging. The shelf life of shredded tilapia fish packaged using polyethylene plastic (PE), kraft paper (KK), and aluminium foil (AF) at RH 75% each has a different shelf life, polyethylene plastic 6.05 months, kraft paper 5.27 months, and aluminium foil 8.07 months.