Pengaruh Jenis Kemasan dan Lama Penyimpanan terhadap Karakteristik Mutu Keripik Tape Ubi Jalar Oranye

Abstract

This research was conducted to determine effect of packaging type and storage time on the characteristics of orange sweet potato tape chip. This research was conducted using a factorial Completely Randomized Design (CRD) method with two factors, namely packaging type (K) : (Polyethylene, Polypropylene, Combination (Polyethylene + Aluminium Foil) and storage time (P) : (0 day, 15 day, 30 day, 45 day). The parameters analyzed were water content, ash content, free fatty acid, pH, total sugar, total acid, itegrity, yield, total microbe, color index, color scoring, aroma scoring, texture scoring, taste scoring, and hedonic general acceptance. The results showed that the type packaging gave a highly significant effect (P<0,01) on the parameters of water content, free fatty acid, total sugar, total microbe, color index, color scoring, aroma scoring, texture scoring, taste scoring, and hedonic general acceptance. The type packaging had no significant effect (P>0,05) on the parameters of ash content, pH, total acid, integrity, and yield. The storage time gave a highly significant effectn(P<0,01) on the parameters of water content, ash content, free fatty acid, pH, total sugar, total acid, integrity, yield, total microbe, color index, color scoring, aroma scoring, texture scoring, taste scoring, and hedonic general acceptance. The interaction of packaging type and storage time gave a highly effect (P<0,01) on the parameters of water content, free fatty acid, total sugar, total microbe, and color index. The best packaging to maintain the quality of orange sweet potato tape chip is combination packaging (Polyethylene + Aluminium Foil).