Effect of Vacuum and Non-Vacuum Packaging Combined with Cold Storage on the Shelf Life of Smoked Komo Mackerel (Euthynnus affinis)

Maryati Maryati; M. Fathur Khairat Rumatoras; Reski Rahman Sriwijaya

doi:10.47767/nekton.v5i2.1040

Maryati Politeknik Negeri Fakfak
M. Fathur Khairat Rumatoras Politeknik Negeri Fakfak
Reski Rahman Sriwijaya Politeknik Negeri Fakfak

DOI: https://doi.org/10.47767/nekton.v5i2.1040

Keywords: Euthynnus affinis, smoked fish, vacuum packaging, cold storage, shelf life

Abstract

Smoking is a post-harvest processing technique used to extend the shelf life and maintain the quality of fish products. In Fakfak Regency, smoked fish products are generally marketed without adequate packaging, making them prone to quality deterioration. This study aimed to evaluate the effects of packaging type (vacuum and non-vacuum), cold storage duration (4 °C), and their interaction on moisture content, pH, water activity (Aw), and organoleptic characteristics of smoked Komo mackerel (Euthynnus affinis). The experiment employed a two-factor Completely Randomized Design (CRD), with factors being packaging type (vacuum and non-vacuum) and cold storage duration (days 7, 11, 17, and 25), each treatment replicated three times. Quantitative data were analyzed using SPSS version 27 using GLM Multivariate while factor interactions were analyzed using One-Way ANOVA. If significant differences were found, further testing was performed using Duncan's Multiple Range Test (DMRT) (p < 0.05). Organoleptic data were descriptively evaluated based on color, texture, and aroma. The results indicated that the combination of vacuum and non-vacuum packaging with cold storage (4 °C) significantly affected moisture content, pH, and Aw. The interaction between the two factors was only significant for moisture content and pH, while the effect on Aw was not significant. Organoleptic observations showed that vacuum packaging was able to maintain product quality until day 24, whereas non-vacuum packaging showed quality deterioration from day 11, characterized by pale brown color, soft texture, and loss of characteristic smoked fish aroma. In conclusion, vacuum packaging is more effective in extending the shelf life and maintaining the quality of smoked Komo mackerel compared to non-vacuum packaging under cold storage conditions.

References

Alinti, Z., Timbowo, S. M., & Mentang, F. (2018). Kadar air, pH, dan kapang ikan cakalang (Katsuwonus pelamis L.) asap cair yang dikemas vakum dan non-vakum pada penyimpanan dingin. Jurnal Media Teknologi Hasil Perikanan, 6(1), 6–13. https://doi.org/10.35800/mthp.6.1.2018.16851

Andhikawati, A., & Pratiwi, D. Y. (2021). A review: Methods of smoking for the quality of smoked fish. Asian Journal of Fisheries and Aquatic Research, 13(4), 37–43. https://doi.org/10.9734/ajfar/2021/v13i430273

Angela, G. C., Mentang, F., & Sanger, G. (2015). Kajian mutu ikan cakalang (Katsuwonus pelamis, l.) asap dari tempat pengasapan desa girian atas yang dikemas vakum dan non vakum selama penyimpanan dingin. Media Teknologi Hasil Perikanan, 3(2), 29–40. https://doi.org/10.35800/mthp.3.2.2015.9219

Association of Officiating Analytical Chemists. (2005). Official methods of analysis of AOAC international - 18th edition. Horwitz, W. (Ed.). Association of Official Analytical Chemists (AOAC). Washington DC, Method 935.14 and 992.24.

Badan Pusat Statistik. (2025). Volume produksi dan produksi perikanan di Papua Barat. BPS Provinsi Papua Barat.

Badan Standardisasi Nasional. (2013). SNI 2725:2013 – Ikan asap. BSN, Jakarta.

Baehaki, A., Nopianti, R., & Resqi, A. U. (2016). Umur simpan ikan asin sepat siam (Trichogaster pectroralis) duri lunak dengan pengemasan vakum dan non vakum pada penyimpanan suhu ruang. Prosiding Seminar Nasional Lahan Suboptimal 20-21 Oktober, Palembang, Indonesia.

Conte-Junior, C. A., Monteiro, M. L. G., Patrícia, R., Mársico, E. T., Lopes, M. M., Alvares, T. S., & Mano, S. B. (2020). Effect of vacuum packaging and modified atmosphere packaging on the shelf life of refrigerated ground beef. Foods, 9(4), 495. https://doi.org/10.3390/foods9040495

DeWitt, C. A. M., & Oliveira, A. C. (2016). Modified atmosphere systems and shelf life extension of fish and fishery products. Foods, 5(3), 48. https://doi.org/10.3390/foods5030048

Dorn-In, S., Führer, L., Gareis, M., & Schwaiger, K. (2023). Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR. Food Microbiology, 109, 104147. https://doi.org/10.1016/j.fm.2022.104147

Esteves, E., Guerra, L., & Aníbal, J. (2021). Effects of vacuum and modified atmosphere packaging on the quality and shelf-life of gray triggerfish (Balistes capriscus) fillets. Foods, 10(2), 250. https://doi.org/10.3390/foods10020250

Fardiaz, S. (1992). Mikrobiologi pangan 1. Gramedia Pustaka Utama; Jakarta.

Fuentes‐Amaya, L. F., Munyard, S., Fernandez‐Piquer, J., & Howieson, J. (2016). Sensory, microbiological and chemical changes in vacuum‐packaged blue spotted emperor (Lethrinus sp), saddletail snapper (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (Lates calcarifer) and Atlantic salmon (Salmo salar) fillets stored at 4° C. Food Science & Nutrition, 4(3), 479–489. https://doi.org/10.1002/fsn3.309

Gustiningrum, A. S., Nurhayati, T., & Ibrahim, B. (2025). Pengaruh metode pengemasan ikan tongkol asap guna menghambat kemunduran mutu pada suhu ruang. Jurnal Pengolahan Hasil Perikanan Indonesia, 28(3), 254–269. https://doi.org/10.17844/jphpi.v28i3.61158

Husen, A., & Daeng, R. A. (2018). Pengaruh lama penyimpanan terhadap mutu ikan cakalang asap (Katsuwonus pelamis). Jurnal Agrikan, 11(2), 59–64. http://dx.doi.org/10.29239/j.agrikan.11.2.59-64

Jaberi, R., Kaban, G., & Kaya, M. (2018). Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat. Asian-Australasian Journal of Animal Sciences, 32(3), 421. https://doi.org/10.5713/ajas.18.0391

Kaiang, D. B., Montolalu, L. A., & Montolalu, R. I. (2016). Kajian mutu ikan tongkol (euthynnus affinis) asap utuh yang dikemas vakum dan non vakum selama 2 hari penyimpanan pada suhu kamar. Media Teknologi Hasil Perikanan, 4(2), 75–84. https://doi.org/10.35800/mthp.4.2.2016.13034

Karungi, C., Byaruhanga, Y. B., & Muyonga, J. H. (2004). Effect of pre-icing duration on quality deterioration of iced Nile perch (Lates niloticus). Food chemistry, 85(1), 13–17. https://doi.org/10.1016/S0308-8146(03)00291-7

Lobo, R., Santoso, J., & Ibrahim, B. (2020). Karakteristik dendeng daging lumat ikan tongkol (Euthynnus affinis) dengan penambahan tepung rumput [Master’s Thesis, IPB University]. IPB University Scientific Repository. http://repository.ipb.ac.id/handle/123456789/104063

Mohan, C. O., Ravishankar, C. N., & Srinivasagopal, T. K. (2016). Packaging interventions in low temperature preservation of fish-a review. MOJ Food Processing & Technology, 21(1), 1–14.

Muchtar, F., & Hastian, H. (2023). Analisis karakteristik organoleptik ikan tuna asap yang dihasilkan dengan metode pengasapan tradisional di Desa Malalanda Kecamatan Kulisusu Kabupaten Buton Utara. Jurnal Pertanian Khairun (JPK), 2(1), 141–146. http://dx.doi.org/10.33387/jpk.v2i1.6318

Mulyawan, I. B., Handayani, B. R., Dipokusumo, B., Werdiningsih, W., & Siska, A. I. (2019). Pengaruh teknik pengemasan dan jenis kemasan terhadap mutu dan daya simpan ikan pindang bumbu kuning. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 464–475. https://doi.org/10.17844/jphpi.v22i3.28926

Nasution, H., Harahap, H., Julianti, E., Safitri, A., & Jaafar, M. (2024). Properties of active packaging of PLA-PCL film integrated with chitosan as an antibacterial agent and syzygium cumini seed extract as an antioxidant agent. Heliyon, 10(1), e23952. https://doi.org/10.1016/j.heliyon.2023.e23952

Nursafira, J., Munandar, A., & Surilayani, D. (2021). Pengaruh bahan kemasan berbeda terhadap mutu bandeng presto dengan pengemasan vakum pada suhu dingin. Media Teknologi Hasil Perikanan, 9(2), 59–68. https://doi.org/10.35800/mthp.9.2.2021.33963

Pandit, I. G. S., & Permatananda, P. A. N. K. (2022). Pengaruh pengemasan vakum terhadap mutu dan daya simpan pindang tongkol (Auxis tharzad, Lac.). Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition), 21(1), 19–31. https://doi.org/10.33508/jtpg.v21i1.3177

Patil, A. R., Chogale, N. D., Pagarkar, A. U., Koli, J. M., Bhosale, B. P., Sharangdhar, S. T., Gaikwad, B. V., & Kulkarni, G. N. (2020). Vacuum packaging is a tool for shelf life extension of fish product: A review. Journal of Experimental Zoology, India, 23(1), 807–810.

Sanger, G. (2010). Mutu kesegaran ikan tongkol (Auxis tazard) selama penyimpanan dingin. Warta Wiptek, (35), 39–43.

Sefrina, L. R., & Fikri, A. M. (2024). The effect of vacuum-packaging on nutrient and Salmonella growth of sautéed vegetables. Food Research, 8(3), 113–120. https://doi.org/10.26656/fr.2017.8(3).396

Setiawan, R. D., Ananda, A., Sandy, I. P., Juliyarsi, I., Melia, S., Vebriyanti, E., Sukma, A., Aulia, S., Putri, A., Rifki, A. M., Sari, D. Y., Salsabila, A. A., Farid, M., & Hasanah, Z. (2025). Improving product quality through the implementation of good manufacturing practices and vacuum packaging in smoked catfish businesses in Pasaman. Indonesian Journal of Community Service, 7(1), 85–92. https://doi.org/10.30659/ijocs.7.1.85-92

Souhoka, V., Mailoa, M. N., & Kaya, A. O. (2022). Mutu mikrobiologi ikan tuna asap yang dicoating kitosan selama penyimpanan suhu ruang. INASUA: Jurnal Teknologi Hasil Perikanan, 2(1), 29–34. https://doi.org/10.30598/jinasua.2022.2.1.128

Tapia, M. S., Alzamora, S. M., & Chirife, J. (2020). Effects of water activity (aw) on microbial stability as a hurdle in food preservation. Water activity in foods: Fundamentals and applications, 323–355. https://doi.org/10.1002/9781118765982.ch14

Tarlak, F. (2023). The use of predictive microbiology for the prediction of the shelf life of food products. Foods, 12(24), 4461. https://doi.org/10.3390/foods12244461