EFFECT OF DIFFERENT TYPES OF QUALITY PACKAGING BILIS (Mystacoleuseus padangensis) DRY STORED IN ROOM TEMPERATURE

Abstract

The research was conducted to evaluate fresh bilis (Mystacoleuseus padangensis) freshness level to know the nutritional content of fresh and dried bilis and know the best type of packaging for the product dried bilis. Total Bilis used in this study were obtained 1 kg were taken from Lake of Singkarak of West Sumatra. The research was conducted by 4 stages. First, identification the level of freshness of bilis. Second proximate analysis of fresh fish. Third, proximate analysis of dried Bilis, and the fourth dried Bilis packaging. The results showed that fresh bilis relatively short lived. Organoleptic value shows the best treatment is packed Bilis using HDPE plastic. Total value of the fungi showed HDPE plastic storage can inhibit fungal growth. Proximate value of dried bilis more had higher levels of protein and fat better than the levels of protein and fat wet bilis. while the moisture content and ash are relatively the same as other products that drained the dried product has a high ash content while the wet product has a high water content .