Pendugaan Umur Simpan Keripik Pisang Kepok Putih (Musa acuminate sp.) Berdasarkan Kadar Air dan Tingkat Kerenyahan dalam Berbagai Jenis Kemasan dengan Model Pendekatan Arrhenius

Abstract

Banana chips are snacks that are prone to rancidity. One satucara to maintain the quality of banana chips is to do the packaging. The type and thickness of packaging obviously affects the permeability of packaging. Differences in the level of permeability of the packaging provides a different retention of the banana chips are packaged. The purpose of this study is,to predict the shelf life of banana chips in various types of packaging at room temperature,(25 0C) with a model of Arrhenius approach. The study was conducted using three types of,packaging for packing the banana chips, namely packaging polyethylene, polypropylene and,aluminum foil in three different storage temperatures at 35 0C, 45 0C and 55 0C.,Observations were conducted every 7 days 2 times, which includes observation of moisture,,and crispy chips. The data were analyzed using a retention prediction models Arrhenius,approach. The results showed that aluminum foil packaging further enhance the retention of chips that mencapai155,19 day compared with a polypropylene packaging and packaging reached 143.52 today low poly ethylene reached 107.19 today. Keywords: banana chips, Arrhenius approach model, packaging, retention