<![CDATA[The Purple-Spotted Bigeye Fish (Priacanthus tayenus) is a fish with high potential for use as a raw material for surimi. Surimi is an intermediate and high-value product that is extensively used in the production of fish cake products. The objective of this study was to determine the impact of packaging type and storage position on the quality of purple-spotted bigeye fish surimi via sensory, moisture content, and microbiology analyses. Three plastic packaging types - polyethylene (PE), polypropylene (PP), and nylon - were used to store the fish surimi, which was then placed in a freezer for 28 days at a temperature of 2-8°C in various storage positions. Sensory characteristics, moisture levels, and total bacterial count were assessed in this study, which utilized a completely randomized design (CRD) with three replications. The SPSS 26.0 program was employed to analyze sensory and moisture data via ANOVA, followed by Duncan's test and Tukey's test at a 95% confidence level in the event of a significant disparity. The study revealed that surimi stored in nylon plastic showed improved bite and fold test appearance attributes as compared to surimi stored in PE and PP plastic. Throughout the 28-day storage period in various storage positions, the average total water content of surimi across all three packaging types ranged from 70-78%. The water content in surimi increased over time in all three types of packaging. The plate count for surimi surpassed the limit stated by the National Standardization Agency of Indonesia in 2013 (SNI 2694:2013). As the duration of storage increases, so does the amount of microbes in surimi.]]>
