ASTRYA ANDRIYANTI SUHARTONO, 113020071 and Hasnelly, DS and Wisnu Cahyadi, DS PENDUGAAN UMUR SIMPAN DAN PERMEABILITAS EDIBLE PACKAGING PATI SORGUM (Shorgum bicolor L.) PADA PRODUK BUMBU MIE INSTAN. Skripsi(S1) thesis, UNSPECIFIED.
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Abstract
Conventional plastic packaging has been regarded as the most important environmental contaminants. Plastic packaging is also accused of being a source of harmful contaminants as likely to remove the chemicals from packaging materials into product. One type of environmentally friendly packaging is edible packaging . Edible packaging has been developed commercially as environmentally friendly packaging. The purpose of this study was to determine the permeability of edible packaging and shelf life of the packaged instant noodle seasoning edible packaging. The expected benefits of this research is to improve the quality of edible packaging with good permeability which is used for packing instant noodle seasoning and determine the shelf life of the packaged instant noodle seasoning edible packaging . The method was perform prior to the main study is preparation materials includes the manufacture of edible packaging was chosen based on the results of research conducted by Tasha, et al. (2015). Selected samples in the manufacture of edible packaging by using formulations CMC concentration of 2%, 1% glycerol, sorghum starch 2% and 95% distilled water. Subsequently conducted primary research to estimate the shelf life of the packaged instant noodle seasoning edible packaging by analyzing the chemical response, microbiological response and organoleptic response. Storage was done at a temperature of 25°C, 32.5°C and 40°C. And calculated permeability of edible packaging for water vapor transmission rate it was carried out. Results of research instant noodle seasoning are kept at a temperature of 25°C has the longest shelf life is 413,035 days based on parameters of moisture and 36.045 days based on the total microbial parameters. Based on organoleptic parameters of the color, smell and appearance, the storage temperature influence of smell the instant noodle seasoning but does not affect the color and appearance of instant noodle seasoning. The result was calculated of permeability edible 2 packaging was 5.9588 g H2O.mm/m .day.kPa obtained for a sample of silica gel and to sample the instant noodle seasoning was 6.0968 g H2O.mm/m day.kPa.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 02 Apr 2016 03:05 |
| Last Modified: | 27 May 2016 06:32 |
| URI: | http://repository.unpas.ac.id/id/eprint/1885 |
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