PENGARUH PENGGUNAAN KEMASAN TERHADAP MUTU KUKIS SUKUN
Abstract: This study aimed to
determine the best type of packaging to wrap breadfruit cookies. Research used
a Completely Randomized Design (CRD) with two factor treatments and three
replications. Treatment was different types of packaging as a first factor
consist of A1 (without packaging), A2 (using wax paper), A3 (using plastic
Polyethylene (PE)), and A4 (using plastic Polypropylene (PP)). As a second
factor is the length of storage of B1 (14 days), B2 (28 days), and B3 (42
days). Parameters were water content, peroxide number, analysis of total
bacterial, fungal identification (at the macro and micro) and organoleptic
(descriptive and hedonic). The results showed interaction of type of packaging
and length of storage significantly affected (P<0,05) the acquisition of the
water content, peroxide number, and analysis of total bacterial. Type of
packaging significantly affected (P<0,05) against the value of water
content, peroxide number, and analysis of total bacterial. Length of storage
significantly affected (P<0,05) against the value of water content, peroxide
number, and analysis of total bacterial. Based on organoleptic assessment
descriptively, breadfruit cookies are packed with plastic Polypropylene and
plastic Polyethylene able to suppress rancidity that occurs during storage.
Based on the organoleptic assessment as hedonic breadfruit cookies are packed
with plastic Polypropylene and plastic Polyethylene preferred by the panelists.
The best treatment is using type of packaging plastic Polypropylene.
Keyword: Type of packaging,
length of storage, cookies breadfruit
Penulis: Michael Johnrencius,
Netti Herawati, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd170246
