EFFECTS OF TYPE OF PACKAGING ON FERCAF FLOUR SHELF’s LIFE WITH ACCELERATED SHELF LIFE TESTING METHOD

• Main Author: Angelica, Felicita
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik (Rekayasa, enjinering dan kegiatan berkaitan)
• Online Access: https://digilib.itb.ac.id/gdl/view/38577
• Institution: Institut Teknologi Bandung

Fermented cassava flour is one of product based on cassava which made with the help of microorganisms. Fercaf flour’s shelf life can be affected by type of packaging. However, the effects of packaging on fercaf flour’s shelf life have not be determined. Thus, this research aims to determine the effects of type of packaging on fercaf flour’s shelf life with accelerated shelf life testing method. Fercaf flour, which packed into kraft paper bag, polypropylene (PP) plastic bag with thickness of 70 microns and polypropylene (PP) plastic bag with thickness of 120 microns, will be stored in incubator at storage temperature of 30°C, 45?C and 55?C for 52 days. The characteristics analyzation consisted of water activity, moisture content, whiteness index, thickening agent, microbial quantification, and the amount of reducing sugar. In this research, the permeability of the packaging materials is measured to determine the effect of the packaging materials on fermented cassava’s shelf life. The results of the analysis were modeled using the kinetic equations to predict the shelf life of fercaf flour in each type of packaging. In low storage temperature (? 30°C), moisture content is used to determined fercaf flour shelf life. In high storage temperature (45-55°C), whiteness index is used to determined fercaf flour shelf life. Packaging material also has effect to fercaf flour shelf life where PP 120 plastic bag is the best packaging for fercaf flour because it provides the longest fercaf flour shelf life in either low or high storage temperature.