Analisis Mutu Keripik Tempe Berdasarkan Cara Perekatan dan Ketebalan Pengemas Selama Penyimpanan

Kavadya Syska; Ropiudin Ropiudin

doi:10.25273/cheesa.v3i1.6695

Analisis Mutu Keripik Tempe Berdasarkan Cara Perekatan dan Ketebalan Pengemas Selama Penyimpanan

Kavadya Syska, Ropiudin Ropiudin

Abstract

Keripik tempe adalah salah satu makanan khas di Indonesia. Tujuan penelitian ini yaitu: mengetahui pengaruh cara perekatan dan ketebalan pengemas terhadap mutu keripik tempe, dan mengetahui umur simpan keripik tempe berdasarkan cara perekatan pengemas dan ketebalan pengemas. Faktor yang diteliti yaitu, cara perekatan: stapler, lilin, dan sealer, jenis pengemas: plastik polipropilen 0,07 mm dan plastik polipropilen 0,04 mm, dan lama penyimpanan: 10 hari, 20 hari, dan 30 hari. Hasil penelitian menunjukkan bahwa keripik tempe dengan kemasan plastik polipropilen 0,07 mm dan perekat sealer memiliki mutu paling baik. Selama penyimpanan terjadi peningkatan kadar air, kadar asam lemak bebas, dan kadar peroksida serta terjadi penurunan semua variabel sensorik, tetapi keripik tempe kemasan plastik polipropilen 0,07 mm dengan perekat sealer mampu mempertahankan mutu keripik tempe sampai hari ke-30, sedangkan perlakuan lainnya hanya mampu sampai hari ke-20.

Keywords

analisis pangan; kemasan; keripik tempe; mutu; penyimpanan

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