PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK POPCORN KARAMEL

TRIYANTI, DEVI and Priyanto, Gatot and Lidiasari, Eka (2020) PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK POPCORN KARAMEL. Undergraduate thesis, Sriwijaya University.

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Abstract

The research objective was to investigate the effect of the type of packaging and storage time on the characteristics of caramel popcorn. This research was conducted in March 2019 until July 2020 at the Laboratory of Agricultural Product Chemistry majoring in Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Factorial Complete Randomized Design (RALF) with two treatment factors, namely factor A Type of Packaging (A1 = Polypropylene Plastic, A2 = Metalized Plastic) and factor B, which is storage time (B1 = 0 days, B2 = 7 days, B3 = 14 days, and B4 = 21 days). The parameters observed included physical characteristics (texture, brownish index, specific volume), chemistry (water content). The results showed that the type of packaging significantly affected the texture, brownish index, water content and ash content, while the storage time significantly affected the texture, specific volume, brownish index, and water content. Metalized plastic is the best plastic than polypropylen plastic. Keywords: popcorn, packaging type, storage duration.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Popcorn, Jenis Kemasan, Lama Penyimpanan
Subjects: T Technology > T Technology (General) > T1-995 Technology (General)
T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Devi Triyanti
Date Deposited: 05 Aug 2020 08:15
Last Modified: 05 Aug 2020 08:15
URI: http://repository.unsri.ac.id/id/eprint/32174

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