CD Skripsi
Pengaruh Penggunaan Kemasan Plastik Polietilen (PE) Dan Polipropilen (PP) Terhadap Mutu Kukis Minyak Sawit Merah Selama Penyimpanan Pada Suhu Kamar
This study aims to determine the best type of packaging plastic Polyethylene and packaging plastic Polypropylene to wrap red palm oil cookies. This research has been conducted in the Laboratory Processing of Agricultural Riau Universities. Quality testing done at the Laboratory of Food Chemistry Faculty of Fisheries and Marine Science University of Riau. This study took place from June-July 2010. This research carried out experiments using completely randomized design (CRD) with 2 factors and 3 replications. Treatment given was different types of packaging as a factor A consists of the A1 (treatment without packaging), A2 (using plastic packaging Polyethylene (PE)) and A3 (using plastic Polypropylene (PP)). As a factor B is the length of storage of B1 (day 14), B2 (day 42). Each treatment was done 3 times repeated and stored at room temperature. Parameters measured were water content, peroxide number, analysis of total bacterial, fungal identification (at the macro and micro) and organoleptic which includes aroma, taste, texture, color and organoleptic assessment overall rating. Presented in ordinal scale (ranking) based on the hedonic scale. The results of this study can be concluded that the type of packaging polypropylene and polyethylene differs is not significantly in maintaining the quality of red palm oil cookies during 42 days storage at room temperature.
Keyword : Red palm oil, cookies, polyethylene and polypropylene.
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