Quality characterization of “wingko” traditional food by applying vacuum packaging in a tropical environment

Abstract

Wingko is a traditional snack food that popular as a souvenir food which made from coconut with flat round shape, and its affected by tropical environment on quality and shelf-life of food. Objective of the research was to know the effects of vacuum packaging on quality characterization of traditional wingko food. Home wingko industry in Kotagede Yogyakarta was produced sample wingko food, then, it re-packaged using polyethylene plastic with nylon and applied vacuum with difference amount of food, for vacuum single, six and twelve food using low concentration of oxygen. Lastly wingko food without packaging as control. Several physicochemical quality parameter were analysed using standard method such as water content, free fatty acid content, pH, hardness of food, color of food and microorganism growth using yeast and mould value. Based on the result, we found that vacuum packaging can be maintained the quality of wingko food during their storage compare with that on control in every treatments with single, six and twelve products in vacuum packaging. Rancidity and mould can be depressed their growth during wingko food stored using a vacuum with packaging. Vacuum packaging treatments have a good impact on maintaining quality and extending shelf-life of the products.