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May 21, 2025
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Jun 30, 2025
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Jul 20, 2025
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Abstract

Tilapia floss is one of the main products of Poklahsar Bunda Madani Panembangan. The choice of packaging type is critical so that the quality of tilapia floss can be maintained during storage. This study aims to determine the effect of packaging type and storage duration on tilapia floss's chemical and sensory properties. This study used a factorial Completely Randomized Design. Factors such as kraft paper and polypropylene (PP) plastic packaging. The storage time factor consists of 4 levels, namely 0, 25, 50, and 75 days of storage. Data from the research were analyzed statistically with SPSS application, for chemical variables (moisture content and TBA value) analyzed using variance analysis and continued with Duncan's Multiple Range Test (DMRT), and sensory variable data (appearance, aroma, taste, and texture) analyzed using Friedman's test. The results showed that PP plastic was better than kraft paper based on the chemical variables, and the effect was no different from sensory variables. Long storage has an effect on increasing water content and TBA value, as well as reducing floss sensory. Using PP plastic gave better results than kraft packaging based on the water content, TBA value, and sensory value of tilapia floss during 75 days of storage.

Keywords

floss, packaging, storage

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How to Cite
Wijayanti, N., Aini, W. N., Ayuningtyas, L. P., Wicaksono, R., Aldila, L. E., Novitasari, D., & Safitri, E. (2025). The Effect of Packaging Type and Storage Duration on the Chemical and Sensory Properties of Tilapia Floss. Food Science and Technology Journal (Foodscitech), 12–22. https://doi.org/10.25139/fst.vi.10191

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