Kinerja Film Layak Makan Berbasis Pati Sagu Terhadap Umur Simpan Wajik Peceren

Abstract

The research about the use of sago starch based-edible film for preservation of " Wajik Peceren" has been done. This research use Labuza acceleration method to investigate the use of the film in preservation of " Wajik Peceren" after water resistance test has been done to the film. The preservation tests were carry out by measuring carbohydrate and protein levels of the " Wajik Peceren ". The samples were packaged in four differents packaging, i.e. K0, K1, K2, K3, preserved at temperature 30oC and two packaging i.e: K0, K1, preserved at temperature 15oC.