A study of changes in the quality of Lemea Block in various types of packaging materials during storage

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Lemea is a typical Rejang tribe’s food made from chopped bamboo shoots and mixed with freshwater fish. Lemea block is a modification of the products so that it has a longer shelf life accompanied by proper packaging. The aim of this research is to obtain the effect of different types of packaging materials on the physical, chemical, microbiological and organoleptic properties of lemea blocks during storage. The research method used is Completely Randomized Design of one factor, namely the different types of packaging materials (paper packaging, plastic bottles from PET and Polypropylene) which are then analyzed using Analysis of Variance (ANOVA). Based on the results of this research, it was found that paper packaging type had significant effect on water content, pH, total plate number but no significant effect on color, aroma, texture and overall appearance. Types of PET and PP plastic bottles have no significant effect on water content, color, pH, total plate number, flavor, taste, texture and overall appearance of the lemea block during storage.