Fisiologi dan Penanganan Pasca Panen Ikan Patin Physiology and Post Harvest Handling of Patin Fish

Abstract

Catfish is one type of freshwater fish which is one of the leading commodities in the field of fisheries. This research was started by preparing 2 kg of selected catfish which were in good condition with the same size, the catfish were obtained from Kedondong Market, Pesawaran Regency. Then the catfish were divided into 2 treatments. The first treatment is catfish stored using plastic and not using plastic, the second treatment is catfish stored at room temperature and cold temperatures (5-10OC). Next, observe until signs of damage are found (color, odor/aroma, texture, and other characteristics of damage). The results of the research on storing catfish at cold temperatures proved to be longer when compared to storage at room temperature, this was shown in the results of the analysis, namely catfish stored at room temperature using either plastic or not using plastic began to rot on the second day and completely rotted on the second day. third day Catfish stored at cold temperatures had a longer shelf life as evidenced by observations on the 10th day, and began to experience a deterioration in quality on the eleventh day and were completely rotten on the 13th day. In addition, when compared with the storage method Using plastic and not using plastic, it was found that storage with plastic can extend the shelf life of catfish at cold temperatures until the 13th day.

Keywords: patin fish, packaging, storage, plastic