Abstract
Cassava chips are a type of snack that is fried and prone to rancidity if stored for a while. Cassava chips are added to the material that can adsorb gases, such as oxygen and water vapor, to reduce the occurrence of rancidity using a sachet-shaped adsorbent material. Activated charcoal is one of the gas adsorbents. Activated charcoal used is activated charcoal made from oil palm shells and activated with 20% phosphoric acid. This study aims to analyze the decrease in the quality of cassava chips with an active packaging system during storage for 30 days at 45oC. A total of 30 g cassava chips were packed with a standing pouch in polypropylene type and added activated charcoal from oil palm shells activated by 20% phosphoric acid as much as 1.5 g or 0.75 g which was packed with metalized aluminum plastic or LDPE plastic in the form of sachets. Storage of cassava chips with an active packaging system for 30 days and stored at a temperature of 45oC with a humidity of about 60% and observations are every 3 days in aroma and texture scoring test, moisture content, free fatty acid levels, fat content, and peroxide number. During storage from day 0 to day 30, the cassava chips have decreased the quality of the aroma from typical cassava chips to slightly rancid and the texture from crisp to somewhat not crisp. Moisture content, free fatty acid levels, and peroxide numbers during storage have increased. The fat content has decreasedduring storage. Based on this, cassava chips with the addition of 1.5 g activated charcoal and packaged with metalized aluminum plastic become the best active packaging system.
Highlights
This study aims to analyze the decrease in the quality of cassava chips with an active packaging system during storage for 30 days at 45°C
Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips
Summary
Di Indonesia singkong atau ubi kayu, mempunyai arti ekonomi penting dibandingkan dengan umbi-umbi lainnya. Proses hidrolisis dan oksidasi dapat dihambat dengan men ggunakan suatu sistem kemasan aktif berbentuk sachet berupa arang aktif sebagai adsorben untuk menjerap uap air dan oksigen. Arang aktif yang digunakan berupa arang aktif yang terbuat dari cangkang kelapa sawit, dan di aktivasi dengan aktivator asam fosfat 20%. Hustiany dan Rahmi (2019) menyatakan bahwa kemasan bahan aktif dengan permeabilitas yang rendah terhadap oksigen maupun uap air dapat memperlambat kerusakan pada olahan kacang tanah goreng maupun bawang merah goreng. Penelitian ini bertujuan untuk menganalisis penurunan mutu keripik singkong dengan sistem kemasan aktif selama penyimpanan pada suhu 45°C dan menentukan sistem kemasan aktif terbaik dari berbagai jumlah dan jenis kemasan arang aktif dari cangkang kelapa sawit yang diaktivasi dengan asam fosfat 20%
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