KINETIKA PENURUNAN KADAR VANILIN SELAMA PENYIMPANAN POLONG PANILI KERING PADA BERBAGAI KEMASAN PLASTIK
Abstrak: Flavour compound in
vanilin (vanilin compound) is constructed during the production process of
fresh vanilin bean into dry vanilin bean. The decreasing of vanilin level
during the storage causes the decrease of quallity of vanilin level. This
research is aimed to determine the kinetics decreasing of vailin level of dry
vanilin in many plastic packaging during the storage. In this research,
polietilen plastic (0,03 mm width), polipropilen (0,03 mm width) and plastic
sack are used as the packaging of dry vanilin. The kinetic decreasing of
vanilin level during the storage is determine by using Arrhenius kinetic. The
result of this research shows that the decreasing of vanilin level in dry
vanilin beans which are packaged by using polipropilen plastics is larger than
packaged by using polietilen plastics and plastic sacks. The equation of the
decreasing vanilin level for vanilin beans, packaged with polipropilen Y =
-4030X + 9,685, polietilen Y = -3971X + 9,577 and plastic sacks Y = -3846X +
9,263.
Penulis: R Bhaskara Katri
Anandito, Basito, Hatmiyarni Tri Handayani
Kode Jurnal: jppertaniandd100213
