APLIKASI TEKNIK PENGEMASAN VAKUM UNTUK MENINGKATKAN MASA SIMPAN PRODUK HASIL PERAIRAN DAN PETERNAKAN

Authors

  • Maherawati Maherawati Prodi Ilmu dan Teknologi Pangan Fakultas Pertanian, Universitas Tanjungpura
  • Tri Rahayuni Prodi Ilmu dan Teknologi Pangan Fakultas Pertanian, Universitas Tanjungpura
  • Lucky Hartanti Prodi Ilmu dan Teknologi Pangan Fakultas Pertanian, Universitas Tanjungpura

DOI:

https://doi.org/10.31764/jmm.v7i3.14338

Keywords:

perishable product, vacuum packaging, shelf life.

Abstract

Abstrak: Hasil pertanian dan perikanan merupakan kelompok bahan pangan yang mempunyai kadar air tinggi dan kandungan nutrisi lengkap sehingga mudah rusak karena pertumbuhan mikrobia selama penyimpanan. Kelompok usaha Jaya Bersama mempunyai masalah dalam pemasaran produk ikan/ayam segar karena penurunan mutu selama masa penjualan. Faktor penting yang menyebabkan masalah tersebut adalah kemasan yang digunakan. Tujuan dari kegiatan pengabdian masyarakat ini adalah untuk pengenalan dan praktik teknik pengemasan vakum untuk memperpanjang masa simpan produk segar ikan/ayam. Metode yang dilakukan berupa penyuluhan, praktik, dan evaluasi pelaksanaan program. Hasil yang diperoleh menunjukkan bahwa pengetahuan tentang pengemasan vakum pada peserta meningkat dari 54% menjadi 100%, sedangkan pemahaman tentang tujuan pengemasan vakum meningkat dari 42% menjadi 92%. Peserta juga sudah dapat melakukan pengemasan vakum dengan alat yang diberikan. Hasil ini perlu ditindaklanjuti dengan melakukan evaluasi program yang melibatkan pemerintah setempat, sehingga dapat memberikan manfaat yang lebih besar bagi masyarakat.

Abstract: Agricultural and fishery products are foodstuffs that have high water content and complete nutritional content, making them easily prone to damage due to microbial growth during sales period. The Jaya Bersama business group has faced issues marketing fresh fish and chicken products due to a decrease in quality during storage, which is caused by several factors, including the packaging used. The purpose of this activity is to introduce and practice vacuum packaging techniques to extend the shelf life of fresh fish and chicken products. The method used consists of counseling, practice, and evaluation of 20 partner members. The results showed that the participants' knowledge of vacuum packaging increased from 54% to 100%, while their understanding of the purpose of vacuum packaging increased from 42% to 92%. The participants were also able to perform vacuum packaging using the tools provided. These results need to be followed up by conducting program evaluations involving the local government so that the community can benefit further.

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Published

2023-06-03

Issue

Vol. 7 No. 3 (2023): Juni

Section

Articles

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