PENGARUH JENIS-JENIS KEMASAN TERHADAP UMUR SIMPAN PRODUK KERIPIK UBIKA

Abstract

This study aims to determine the effect of the packaging types on ubika chips products, product physical resistance and nutritional value after packaging by organoleptic testing. Non factorial randomized block design (RBD) with 3 treatments, using thick plastic packaging, paperboard packaging and standing pouch packaging with three replications. The method used was the Analysis of Variance method (ANOVA). he parameters analysed included: dry basis, organoleptic test of aroma, taste, texture and preference. The results of this study indicated that the results of dry basis testing of packaging types were very significant, whereas the highest dry basis was found in the treatment of paperboard packaging of 9.01%, while the lowest dry basis was found in the treatment of thick plastic packaging of 6.21%. Based on the SNI, the water content of cassava chips in thick plastic packaging treatment was 6.21%, almost similar to the chip’s quality requirements of SNI 01-4305-1996 with the standard dry basis of 6.0%. From the results of the organoleptic test there were significant differences in colour, aroma and level of preference. The most preferred treatment was thick plastic packaging which has the highest level.