PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK PERMEN KARAMEL SUSU KAMBING
ABSTRACT: Caramel candy is a
kind of toffee classified into soft
candies, and processed using milk and
sugar as the main ingredients. One way to prevent food spoilage is to use
suitable packaging as well as storage system. This study was aimed to determine
the effects of packaging materials and
storage time until 28 days at room temperature
and their interaction effects on the the chemical, microbiological, and
organoleptic properties , and its accordance with SNI 3457.2 caramel candy
standard.
The study was conducted in two groups of factors and arranged in Complete
Randomized Design with three replications. The first factor was the type of
packaging (P) consisted of polyethylene plastic (P1), aluminum foil (P2), and
oil paper packaging (P3). The second factor was the duration of storage (L)
consisted of 0 days (L1), 7 days (L2), 14 days (L3), 21 days (L4), and 28 days
(L5). The homogenity and additivity of the
data were tested using Barlett and
Tuckey tests, continued using ANOVA ,
and then further tested using
comparison and orthogonal polynomials at of 1% or 5% level of
significance. The results showed the
samples wrapped in aluminum foil and
stored for 28 days at room temperature, was found to be the best type of
packaging. The criteria of the best goat’s milk caramel candies were: water content of 5,81% w/w, ash content of
0,95% w/w, reducing sugar content 2,26% w/w, total molds and yeasts 0,49x102
colonies/gram, a total microbial of 2,83 colonies/gram, and the color, texture,
taste, and aroma were brown, soft, sweet, and neutral. these criteria met the SNI
3547.2 (2008) quality standard for
caramel candies.
Keywords: Caramel candy,
caramelization, package, goat’s milk
Penulis: Suslawati, Putri
Cyntia Dewi
Kode Jurnal: jppertaniandd110028
