Pengaruh penerapan teknologi vakum dan non-vakum terhadap umur simpan pangan berminyak

Isananto Winursito, Arum Yuniari

Abstract


Research about the application of vaccum and non vacuum technology for the storage of greasy food using two types of polyethylene (0. Mm) and bilayer (polyethylene and nylon 0.09 mm) was carried out. The objective of the research was to know the influence of packaging for technology storage of greasy foods (sambel pecel). The result showed that water vapour permeability of bilayer was lower than of polyethylene and the score was 1.72 mg/24 hours for polyethylene and 1.58 mg/24 hours bilayer. Water activity (aw) after 60 days storage was 0.43-0.56. while the score of peroxide value of greasy foods packed using non vacuum technology was 10.18-24.98 mg Fe2+ and the score of greasy foods (sambel pecel) using vacuum technology was 10.18-17.48 mg Fe2+ and the score of greasy foods (sambel pecel) using vacuum technology was 10.18-17.48 mg Fe2. Sensories evaluation of greasy foods indicated with bilayer and vacuum technology gave high score.

 

Key words: greasy food, vacuum, non vacuum, polyethylene, bilayer plastic.

 

ABSTRAK

Penelitian mengenai penerapan teknologi vakum dan non vakum terhadap umur simpan pangan berminyak (sambel pecel) menggunakan bahan polietilen (0,1 mm) dan bilayer (0,09 mm). tujuan penelitian ini untuk mengetahui pengaruh teknologi pengemasan terhadap umur simpan pangan berminyak (sambel pecel). Hasil penelitian menunjukkan bahwa permeabilitas terhadap uap air bilayer lebih rendah dari polietilen dan nilainya adalah polietilen 1,72 mg/24 jam dan bilayer 1,58 mg/24 jam. Aktivitas air setelah disimpan 60 hari adalah 0,43-0,56. Nilai peroksida dari sambel pecel yang dikemas non vakum adalah 10,18-24,98 mg Fe2 dan untuk vakum 10,18-17,48 mg Fe2. Hasil evaluasi uji sensoris menunjukkan bahwa sambel pecel yang dikemas dengan bilayer dan vakum teknologi memperoleh nilai tinggi.

Kata kunci: sambel pecel, vakum, non vakum, polietilen, plastic dua lapis.


Full Text:

PDF

References


Hummel, D., & Scholl. (1969). Infrared Analysis of Polymer, Resin, and Additives. John Wiley.

JIS (Japan International Standard). (1976). JIS Z 0208: Testing Methods for Determination of The Water Vapour Transmission Rate of Moisture- Proof Packaging. Japan: JIS.

JIS (Japan International Standard). (1987). JIS Z 1707: Plasyic Films for Packaging.

Satomi, K. (1990). Gas Exchange Packaging. J. Food Packaging.

Suryati, A., & Handono, S. W. (1986). Penelitian Masalah Bahan Pengemas untuk Perishable Food. Indonesia: Balai Besar Industri Hasil Pertanian.

Wahyuni, S. (2000). Pengaruh Penggunaan Pengemas Plastik Polipropilen dan Polivinyl Chlorida terhadap Daya Simpan Pangan Kering Berminyak. Proceeding Seminar Nasional Industri Kulit, Karet, dan Plastik Yogyakarta.

Winarno, F. G. (1989). Kimia Pangan dan Gizi. Jakarta: Gramedia.

Yamaguchi, H. (1990). Vacuum Packaging. J. Food Packaging.




DOI: http://dx.doi.org/10.20543/mkkp.v21i1.315

Refbacks

  • There are currently no refbacks.


Copyright (c) 2005 Isananto Winursito, Arum Yuniari

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

 

MKKP indexed by:

Cover Page Cover Page     Cover Page    Cover Page     Cover Page     Cover Page     Cover Page     Cover Page     Cover Page     Cover Page    Cover Page    Cover Page    Cover Page     Cover Page     Cover Page   Cover Page   Cover Page   Cover Page   Cover Page              

 

 

 

Free counters!