Foil Packaging Research Articles

Invigoration Increased Quality and Storability of True Seed of Shallot (Allium ascalonicum L.)

Seed invigoration is a pre-planting seed treatment by balancing the seed water potential and stimulating their metabolic activities so that the seeds germinate simultaneously. In this study, invigoration treatments were applied to improve the quality of the true seeds of shallots (TSS) that had started to deteriorate. Invigoration increases the moisture content of the seeds so the seeds need to be re-dried to extend their storability. The aims of the study were to determine the best invigoration treatment and the drying method to maintain the benefit of invigoration, and to prolong TSS storability after invigoration and drying. This research was conducted at the Laboratory of Seed Quality Testing, IPB University, Indonesia, and consisted of three experiments, i.e., invigoration of deteriorating TSS to improve their viability and vigor, drying after invigoration to extend seed storability, and seed storability after invigoration and drying treatments. The first experiment was arranged in completely randomized design with one-factor (invigoration solutions), i.e. control, medium containing 3% KNO3, 50 ppm GA3, 0.5 % ZnSO4 or PEG6000 -10 bar. The second experiment was conducted using a two-factor completely randomized design, drying temperature (20˚C, 30˚C, and 40˚C), and drying duration (8 hours, 16 hours, 32 hours, and 48 hours). The third experiment was arranged in a nested design with two factors. The first factor was a seed storage condition, i.e., ambient temperature, air-conditioned room, and refrigerator. The second factor was seed packages, i.e., aluminum foil and polypropylene plastic. Non-invigorated seeds were used as control. The studies were conducted on two shallot varieties separately, “Trisula” and “Lokananta”, except in the third experiment which only used “Lokananta”. The results showed that invigoration in 3 % KNO3 and 50 ppm GA3 effectively improved the vigor of deteriorating TSS. Drying the seeds at 40˚C for 8 hours was the most effective method to reduce seed moisture content without reducing the benefit of invigoration. Storing the invigorated TSS in an air-conditioned room with aluminum foil packaging, or in a refrigerator with aluminum foil or plastic packaging until 14 weeks maintained the benefit of invigoration. The quality of the invigorated TSS was maintained until 14 weeks in an air-conditioned room with aluminum foil packaging, or in a refrigerator with aluminum

Studi Bahan Kemasan terhadap Viabilitas Benih Kedelai (Glycine max [L.] Merril) Pascasimpan Dua Belas Bulan di Ruang Simpan Suhu Rendah

Soybean is a commodity that is a source of vegetable protein that is easily obtained at a low price. The factor that affects low soybean productivity in Indonesia is the lack of use of quality seeds by farmers. Efforts to maintain the shelf life of soybean seeds can be done by using good packaging materials. The purpose of this study was to determine the effect of packaging materials that have different characteristics under low temperature storage conditions on the viability of soybean seeds after twelve months of storage. This research was carried out at the Seed and Plant Breeding Laboratory, Faculty, Agriculture, University of Lampung from October 2019 to June 2020. The treatment design was a single and unstructured factor, namely packaging material (b). The treatment of packaging materials consisted of aluminum foil (b1), polyethylene (b2), polypropylene (b3), brown envelope paper (b4), ordinary plastic (b5), calico fabric (b6). The packaging materials for six treatments were arranged in a randomized block design (RAK) with four replications. The results of this study showed that the viability of seeds was high in aluminum foil, polyethylene, polypropylene, ordinary plastic, envelope paper, and calico packaging materials in low temperature storage in an air-conditioned storage room after twelve months of storage. Twelve months post-stored seed viability was indicated by the germination rate of 87.48%; maximum growth potential of 96.25%; germination speed 30.96%; strong normal sprouts 81.19%; hypocotyl length 11.99 cm; dry weight of normal sprouts 31.82 mg; water content 7.30%; and electrical conductivity of 244.96 S/cm. Key words: viability, soybean seed, storage, packaging material, low temperature

PENGUATAN DAN PENGEMBANGAN MODEL BISNIS BERKELANJUTAN GLEN CHOCO: PENDEKATAN TRIPLE LAYER BUSINESS MODEL CANVAS

Cocoa plants are a leading plantation commodity that entirely exists in Indonesia. One of which is the highest production of Edel Cocoa in 2019 located at PTPN XII Kendenglembu, which has cocoa processing industry, namely Doesoen Kakao, and has great potential in improving the economy and social aspects. However, the weakness is using aluminum foil packaging, which is considered less environmentally friendly. The purpose of this study is to find out the mapping of the sustainable business model of the “Glen Choco” using TLBMC (Triple Layer Business Model Canvas) and decision using PMIA (Plus Minus Implication Analysis). The research method uses descriptive and analytic methods. The results show: 1) The results on TLBMC at the economic layer describe all elements, the environmental layer can’t describe the End of Life because the packaging isn’t environmentally friendly, the social layer can’t describe the Social Impact because it has no impact poor social society, 2) Decision on PMIA is the economic layer has a high score of 109 to strengthen the business model. The environmental layer has the lowest score of 70 to develop a business model, and the social layer has a high score of 96 to strengthen the business models.

Shelf Life of Combination Nori Sargassum sp. and Eucheuma spinosum with Alumunium Foil Packaging Based on the Accelerated Shelf Life Test Method

The purpose of this research was to determine the shelf life of Combination Nori Sargassum sp. and Eucheuma spinosum with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Alumunium Foil packaging. This research was conducted at the Laboratory of Fisheries Product Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University from October to November 2020. Sargassum sp. is a genus of brown algae (Phaeophyta) used as in the food industry and non-food industry. Sargassum sp. cannot form nori sushi sheets because it lack carageenan. Eucheuma spinosum is a genus of red algae (Rhodophyta) used to complement the lack of carageenan in Sargassum sp. Alumunium foil is a metalized plastic package composed of hermetic, flexible and opaque metal that has high protection againts light, water vapor and gas. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the product quality degradation by storing the product at high risk temperature. The observation used in determining the shelf life of Combination Nori Sargassum sp. and Eucheuma spinosum is a sensory test and water content test with 35 days in the storage at a temperature of 25oC and 35oC. The calculation results of the Arrhenius model used texture parameter as critical parameters that had the lowest Activation energy (Ea) in determining the shelf life of combination nori which packaged with alumunium foil. The results showed the value of texture parameters based on the order 0 reaction with the Arrhenius plot Ln K = -2.8019, 1/T = 97.596 and Ea = 193.92. The shelf life of combination nori Sargassum sp. and Eucheuma spinosum that stored at room temperature (25oC) was around 137 days.

Product Quality Improvement Through Training on Tempeh Packaging at PRIMKOPTI SWAKERTA Semanan

Packaging is the first thing seen in a product and today many companies are focused on developing product packaging designs to compete in the market. The improvements in the type and design of packaging can be done PRIMKOPTI SWAKERTA Semanan to maintain customer loyalty. The purpose of this dedication is to provide knowledge of more environmentally friendly packaging alternatives to support the sustainable development of the tempeh industry and its processing in Semanan. Devotional activities begin with an introductory survey and then continue with training conducted online with the devotional team and tempeh craftsmen. The delivery of several training materials was done in parallel related to quality improvement, some of these materials such as the application of Good Manufacturing Practice, maintenance of production machines and food packaging. The survey results showed that 66.7 % of craftsmen use clear plastic with a simple design and some do not even use labels. The remaining 33.3 % of tempeh craftsmen use a combination of aluminium foil and plastic packaging. Alternative solutions are provided in improving the quality of tempeh products through banana leaf packaging. Banana leaves help the process of fermentation on tempeh and also increase consumer interest in buying because it is preferred. Kraft paper packaging is recommended for use because it can reduce the risk of rancidity on tempeh chips and extend the shelf life. Semanan tempeh makers can use this food packaging alternative to attract back consumers' interest that decreased during the pandemic.

Effect of Packaging on Polyethylene Fractures, Implant Survivorship and Cyst Formation in Mobile Bearing Total Ankle Replacements

Category:Ankle Arthritis; AnkleIntroduction/Purpose:The Scandinavian Total Ankle Replacement (STAR) is the most widely used mobile bearing total ankle arthroplasty (TAA) in the US. The polyethylene component is ultrahigh molecular weight polyethylene and is designed to articulate with both the tibial and talar component. Initial data on the STAR in the US reported polyethylene fracture rates of greater than 10% as well as a concern for cyst formation due to osteolysis. The manufacturer changed the packaging to foil to prevent potential oxidation of the polyethylene, which could predispose the polyethylene to failure. The objective of the study was to evaluate a cohort of patients with STAR performed before and after converting to foil packaging to determine if there is a difference in polyethylene survivorship and cyst formation.Methods:All primary TARs performed by the senior author from 2010-2017 were reviewed. Patients with a minimum 48 month follow up were included in the study. The two groups were stratified by those performed prior to August 2014 (PRE) and those performed after August 2014 (POST). Preoperative and most recent postoperative alignment was determined on weight bearing radiographs. The outcomes included polyethylene fractures and cyst formation in the two groups. Cysts were defined as those measuring greater than 1cm2 on plain radiographs. Patients were recommended to have surgery if cyst volume was greater than 2cm2. Chi-squared tests were used to detect significant differences in the rate of cyst formation between the two groups. Paired t- tests were used to determine difference in preoperative versus postoperative alignment, follow up length, and polyethylene component thickness and patient age at time of procedure between the two groups.Results:The PRE group had 35 patients with an average follow up of 75 months (range 48-118). The POST group had 15 patients with average follow up 55 months (range 48-60). There was no difference in preoperative versus postoperative radiographic alignment between the groups (p>0.05). Cysts were present in 9 (26%) patients in the PRE group versus 4 patients (26%) in the POST group. Nine patients (26%) needed a second surgery due to cyst formation in the PRE group versus two (16%) in the POST group (p>0.05). Four patients (11%) had a fracture of the polyethylene in the PRE group with an average thickness of 6.7mm (range 6-9) and 77 months (range 68-84) versus zero in the POST group. The average time to polyethylene exchange for cyst(s) or polyethylene fracture was 58.3 months.Conclusion:This study suggests that changes in packaging to limit oxidation of the polyethylene from plastic to foil did not appear to represent a difference in periprosthetic cyst formation. However, there was a trend for additional surgery related to periprosthetic cysts and increased risk for polyethylene fracture in the PRE group. These results could suggest the potential for oxidation changes that alter the wear characteristics and fragility of the polyethylene component. Confounding factors could include postoperative time and component thickness. Further investigation and longer follow-up will be needed to further delineate oxygenation impacts on TAA polyethylene components.

Influence of Packaging Method on the Storage Quality and Shelf Life of Zanba

To illustrate the quality changes of Zanba powder during storage, accelerated shelf-life test was conducted at 50 ℃ and Zanba powder properties such as sensory attributes, oxidative quality and volatile components were analyzed. The Zanba powder was packaged into the following six ways separately: ordinary packaging, aluminum foil packaging, ordinary packaging with antioxidants, aluminum foil packaging with antioxidants, ordinary packaging with deoxidizer and aluminum foil packaging with deoxidizer. The results showed that with the extension of storage time, the quality of Zanba powder was deteriorated by oxidation. The fatty acid value and malondialdehyde content also increased from the initial 14.17 mg KOH/100 g and 0.402 mg/kg to 39.86 mg KOH/100 g and 1.388 mg/kg (20 d), respectively. In terms of flavor compounds composition, the contents of alkanes decreased with the extension of storage time, while the content of aldehydes increased. After comparative evaluations of packaging and active substances effects on Zanba powder shelf-life, it could be concluded that aluminum foil packaging was better than ordinary packaging, and deoxidant was better than antioxidants. Under the normal temperature conditions, the shelf life of Zanba powder from long to short sorted order were: Aluminum foil packaging with deoxidizer(208 d), aluminum foil packaging with antioxidants(172 d), aluminum foil packaging(160 d), ordinary packaging with deoxidizer(148 d), ordinary packaging with antioxidants(136 d), ordinary packaging(116 d). This study clarified the quality and shelf life of Zanba powder, provided guiding significance for the reservoir of the powder and technical support for industrial production of the powder.

EFFECT OF DIFFERENT PACKAGING MATERIALS ON THE SENSORY QUALITY OF AMPLANG DURING STORAGE

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.

Pendugaan Umur Simpan Bubuk Kopi Arabika Menggunakan Metode Arrhenius dengan Kemasan Aluminium Foil dan Plastik (Polipropilen)

The storage method is one way to maintain coffee quality. Storage with aluminum foil and plastic (PP) packaging is an effective and safe technology to protect coffee grounds. Specialty coffee powder cannot be accepted if the organoleptic score is below 80, for that it is necessary to estimate the shelf life. This study aims to analyze the quality degradation of Bondowoso arabica coffee powder based on specialty standards using the SCAA protocol during storage with aluminum foil packaging and compare it with plastic packaging (PP) and estimated the shelf life of Bondowoso arabica ground coffee products based on flavor value parameters using the arrhenius method. Coffee powder quality degradation with plastic packaging (PP) is faster than aluminum foil packaging. This is because plastic packaging on the fourth day with a temperature of 40°C is not meet specialty standards. The greater the temperature used, the greater the decrease in quality. The shelf life of coffee powder uses aluminum foil packaging, which is 3 days at 40°C, 2 days at 50°C, and 1.3 days at 60°C. Whereas with plastic packaging (PP), the shelf life is shorter, which is 2 days at 40°C, 1.2 days at 50°C and 1 day at 60°C. Keyword: accelerated Shelf-Life Testing (ASLT), aluminum foil, arabica coffee, packaging, shelf

PENDUGAAN UMUR SIMPAN GARAM FORTIFIKASI KELOR MENGGUNAKAN METODE ASLT

Moringa fortification salt is a salt that has the addition of nutrients using Moringa extract as an additional ingredient. Research objectives: 1) determine the effect of storage temperature and type of packaging on the quality of Moringa fortification salt. 2) determine the shelf life of the Moringa fortified salt product by estimating the shelf life of the Accelerated Shelf Life Testing (ASLT) method. The method used is the Arrhenius Model Accelerated Shelf Life Testing (ASLT). The results showed that differences in storage temperature and type of packaging significantly affected the color parameters of organoleptic tests, vitamin A, and vitamin C. The type of packaging significantly affected the parameters of NaCl content and color test (b). Shelf life of Moringa fortification salt using PET plastic bottle packaging temperature 60°C 16,71 months > PET plastic bottle packaging temperature 45°C 15,86 months > aluminum foil packaging temperature 60°C 15,17 months > aluminum foil packaging temperature 45°C C 14,80 months > PET plastic bottle packaging temperature 30°C 14,30 months > aluminum foil packaging temperature 30°C 13,47 months.

Rapid determination of benzophenone derivatives in cereals using FaPEx coupled with ultra-high-performance liquid chromatography-tandem mass spectrometry.

A robust and sensitive analytical method was developed and validated for the simultaneous analysis of the levels of 10 benzophenone derivatives (BPs; BP, BP-1, BP-2, BP-3, BP-8, 2-hydroxybenzophenone [2-OHBP], 4-hydroxybenzophenone [4-OHBP], 4-methylbenzophenone [4-MBP], methyl-2-benzoylbenzoate [M2BB], and 4-benzoylbiphenyl [PBZ]) in 54 breakfast cereal samples. A fast pesticide extraction (FaPEx) technique coupled with isotope-labeled internal standards ultra–high-performance liquid chromatography–tandem mass spectrometry was employed. The developed method exhibited satisfactory linearity (R2 > 0.998), high precision (intraday and interday relative standard deviations in the ranges of 1.4%–20.8% and 3.2%–23.9%, respectively), and a limit of detection ranging from 0.001 to 0.122 ng/g. BP and 4-MBP were detected in all samples, BP-3 was detected in >59% of the samples, M2BB was detected in 14% of the samples, and 4-OHBP was detected in 7% of the samples. The mean level (range) of BP was significantly higher in corn flakes [146.9 (25.3–1083.8) ng/g] than in oatmeal [22.8 (14.2–67.5) ng/g], and it contributed the most to the overall levels of the BPs, followed by 4-MBP. When the samples were stratified according to their packaging material, the mean level of BP was significantly higher in corn flake samples with plastic packaging (251.9 ng/g) than in corn flake and oatmeal samples with laminated aluminum foil packaging. Two samples of six-grain muesli contained remarkably high levels of BP (1084 and 1055 ng/g); both were nonorganic samples packaged in a polylactide bag. Future studies must examine the possible risks that these contaminants pose to human health.

Pendugaan Umur Simpan Rendang Telur yang Dikemas Plastik High Density Polyetilen (HDPE) dan Aluminium Foil dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi

The purpose of this research is to estimate the shelf life of egg rendang that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg rendang for 30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of egg rendang. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of egg rendang at normal temperature, which is 27°C. The egg rendang stored using vacuum aluminium foil packaging have a longer shelf life compared to HDPE packaging and non vacuum aluminum foil. The egg rendang shelf life packed with aluminium foil vacuum based on rancidity sensory test was 100 days, with the regression equation y =-7241,9x+20,317, an activation energy (Ea) of 14.382,4 kal.mol-1, and the value of quality degradation (k) was 0.021 quality unit per day. The egg rendang shelf life packed with aluminium foil vacuum based on the TBA value was 99.50 days, with the regression equation y =-6995,3x+18,577, the activation energy (Ea) of 13.892.7 kal.mol-1, and the value of quality degradation (k) was 0.008 quality unit per day.

The estimation of shelf life of instant porridge in the different packaging with method of accelerated shelf life testing of arrhenius model

Shelf life of food product is important information for consumers. Product development of instant porridge that enriched with inulin as a prebiotic and expected to have a role in increasing calcium absorption in infants with aged 6-24 months. This study aimed to determine the shelf life of instant porridge products. The methods included in this research: (1) production of instant porridge products, (2) packaging with aluminum foil and polyethylene plastic, (3) stored at temperatures of 15°C, 30°C and 45°C which observed for 35 days with 7- day intervals, (4) analyzes of moisture content, protein content, total plate count, and organoleptic responses to critical responses, (5) analysis data was processed using the Arrhenius model ASLT method. Research results showed that instant porridge products stored at a temperature of 55°C were dropped by panelists on the 15th day. Instant porridge products with aluminum foil packaging have the longest shelf life with the lowest activation energy on protein content parameters with shelf life held at 15°C was 358 days, at 30°C was 214 days and at 45°C was 143 days. The recommendation for instant porridge should be packed using aluminum foil with storage temperature of 15°C.

Evaluation of Nutritional Value and Quality of Toddler Biscuits During Storage

The purpose of the study was to evaluate the nutritional value and quality biscuits during storage that meet the standards of omega 3 and omega 6. A combination of fish oil used in the manufacture of biscuits to meet the standards of omega 3 and omega 6. Fish oil derived from belly fat of Siamese jambal (Pangasius hypophtalmus) and grouper (Cromileptes sp). Next biscuits packed with plastic (HDPE), aluminum foil, and combinations of HDPE with aluminum foil, and stored during the 0 - 60 days. Evaluation of the nutrition value and quality once 15 days by checking the nutritional value (moisture, protein, fat, and ash), quality (peroxide value), omega 3 and omega 6 value. Based on the analysis of variant that long storage and packaging types affect the moisture and protein content. The long storage affect the fat content and the type of packaging does not affect the fat content. More the long storage and packaging types does not affect the levels of ash. The best type of packaging is aluminum foil. Based on the regression equation (Y = 0.0083x + 0.068) between the long storage with peroxide at HDPE packaging known period has expired biscuits 116 days with r = 0.90. Regression equations (Y = 0.0079x+ 0.0079) between the long storage with peroxide at aluminum foil packaging known period has expired biscuits 132 days with r = 0.89, and based on the regression equation (Y = 0.0081x + 0.066) between the long storage with peroxide on combination HDPE and aluminum foil packaging known period has expired biscuits 116 days with r = 0.89. The study results conclude is best packaging aluminum foil with period has expired biscuits 132 days. Based on the analysis omega 3 and omega 6 ratio contained in biscuits 1:4.5 during storage 60 days with aluminium foil, means the resulting biscuit has fulfilled the standard of omega 3 and omega 6 (above WHO standards).

SHELF LIFE OF NORI FROM Gracilaria sp. WITH ALUMUNIUM FOIL PACKAGING BASED ON THE ACCELERATED SHELF LIFE TEST METHOD

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Aluminum Foil packaging. Aluminum foil packaging is a package composed of hermetic, flexible, and opaque metal so that it has high protection properties against water vapor, light, grease and gas. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25oC and 35oC. The result of the Arrhenius model calculation, the appearance parameter is selected as the critical parameter because it has the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PE plastic. The results show that the parameters used to determine the shelf life of the product are the taste parameters based on the order 1 reaction with the Arrhenius Plot Ln K = 0.026 – 1318.4 (1 / T) and Ea of 2619.66 Kj/mol. The shelf life of Nori Gracilaria sp. if stored at 25oC temperature is 89 hari 7 jam.

CHANGES IN ORGANOLEPTIC CHARACTERISTICS OF NORI FROM Gracilaria sp. DURING STORAGE WITH DIFFERENT TYPES OF PACKAGING

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to test the quality of Gracilaria sp. packed with various types of packaging during the 25oC dan 35oC temperature storage period. The method used in this research is an experimental method with 2 treatments, namely (1) packaging type factors, namely polyethylene (PE), polypropylene (PP), and aluminum foil packaging and (2) storage time factors, namely 1, 7, 14, 21, 28, and 35 days. The test carried out in each treatment is the organoleptic test using the scoring test by standard panelists. The results of the organoleptic research were analyzed using the average data of the appearance, aroma, texture and taste scoring test to see the differences between treatments. The scoring test results show that the treatment of aluminum foil packaging can maintain the appearance, aroma, texture and taste parameters until the 35th day when compared with other packaging treatments.

PENGARUH PRA PERLAKUAN DAN JENIS KEMASAN TERHADAP KARAKTERISTIK DAN MASA SIMPAN KERIPIK NANAS

Nanas termasuk buah yang mudah rusak, memiliki umur masa simpan yang pendek yaitu hanya tahan 7 hari pada kondisi suhu kamar (28oC - 30oC). Untuk mengatasi masalah ini maka perlu dilakukan pengolahan pascapanen buah nanas sebagai bentuk diversifikasi nanas, sehingga bisa mempertahankan nilai jual nanas saat terjadi musim buah nanas dan buah nanas melimpah. Salah satu diversifikasi buah nanas yang dapat dilakukan adalah membuat keripik nanas. Pembuatan keripik nanas dilakukan dengan 2 metode yaitu pembuatan keripik dengan nanas yang sebelumnya di freezer terlebih dahulu dan pembuatan keripik dengan nanas segar. Karakteristik buah segar dan keripik nanas dilakukan pengujian di laboratorium, meliputi parameter uji: proksimat (Kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat), asam total, vitamin C, gula reduksi, pH, total padatan terlarut dan % bagian yang dimakan. Uji masa simpan keripik nanas dilakukan terhadap dua perlakuan yaitu perlakuan freezer (melalui pendinginan) dan fresh (tanpa freezer). Setiap perlakuan diujicobakan massa simpan dalam kemasan half aluminium foil (pp-Al foil) dan kemasan full Al-foil. Masing-masing perlakuan dalam setiap kemasan diuji ALT-bakteri dan MPN coliform. Dari hasil Uji Laboratorium ALT bakteri terlihat bahwa untuk keripik nanas fresh dan keripik nanas freezer dengan kemasan full aluminium foil maupun half aluminium foil (pp-al foil) tidak ada perbedaan hasil dimana pertumbuhan bakteri masih 0 (tidak ada bakteri yang tumbuh, hanya ada MPN Coliform akan tetapi masih dibawah standar kelayakan yaitu <2). Hal ini membuktikan bahwa keripik nanas yang dibuat layak untuk dikonsumsi dalam masa penyimpanan 1 bulan.

Shelf Life of Nori from Eucheuma cottonii with Aluminum Foil Packaging Based on the Accelerated Shelf Life Test Method

This research aims to determine the shelf life of Nori from Eucheuma cottonii in aluminum foil packaging using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius approach model. This research was conducted using aluminum foil packaging to package Eucheuma cottonii nori products in 2 different storage temperatures, namely 25°C and 35°C. Observations were made on the 35th day with a countdown method which included sensory testing and moisture content testing. The data from the observations had analyzed the estimation of shelf life using the Arrhenius approach model. The results showed that the taste quality parameter is a critical parameter that determines the shelf life of Eucheuma cottonii nori using aluminum foil packaging. The shelf life of nori from Eucheuma cottonii using aluminum foil packaging has a shelf life of 2 months 14 days 17 hours.

Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan

Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties compare to clay pot.

Identification of Water Vapour Transmission Rate (WVTR) of Aluminum Foil Packaging Barrier using The Gravimetric Testing Method

The packaging is the most important thing for packing the food product. The main function of packaging is protecting the product from external factors such as light, water vapour, oxygen, and humidity. Sometimes the damage of food products occurs because of the contaminations of water vapour like a clumping on powdered food products. However, aluminum foil is a good barrier to protect food products. The packaging barrier needs to be tested to assure which one is the best to protect food products, especially from water vapour. Water vapour transmission rates are used to test how much the vapour can be absorbed by the packaging and the test results can be used as a reference for product packaging. The identification of water vapour transmission absorbed on the aluminum foil is tested using the gravimetric testing method and refers to the ASTM E96 standard. The result shows the thicker aluminum foil has used to protect the food products, the lower they absorb water vapour.