PERBEDAAN KARAKTERISTIK IKAN BANDENG (Chanos chanos Forsk) CABUT DURI DALAM KEMASAN BERBEDA SELAMA PENYIMPANAN BEKU The Difference of Characteristic Milkfish (Chanos chanos Forsk) Boneless in Difference Packaging During Frozen Storage

Packaging to boneless milkfish during frozen storage can extent shelf-life. The purpose of this study was to know the effect of frozen storage time with different packaging treatment to the quality changes on texture of boneless milkfish by drip loss test value, PLG and organoleptic. The research method used was an experimental laboratory with experimental design Completely Randomized Design (CRD) with Factorial pattern. The different treatment was applied to the packaging of frozen milkfish boneless i.e. vacuum and non vacuum in triplicates. All Parameters measured were drip loss, PLG and organoleptic. Data were analyzed using analysis of variance (ANOVA). The results showed that the vacuum packaging and non vacuum packaging of frozen milkfish boneless during storage no significantly affect (p<0.05) to the value of drip loss, PLG and organoleptic. The results on the quality of frozen storage for 2 months showed that the average value of the test PLG for non vacuum packaging and vacuum were 7.827% and 8.513%. respectively. Meanwhile drip loss non-vacuum packaging 7.567% and vacuum 6.813%, and non-vacuum packaging organoleptic value of 7.676 and a vacuum of 7.790. The research showed that vacuum packaging was tbe best treatment for milkfish boneless during storage.