Perubahan Karakteristik Fisikokimia Tepung Bawang Merah (Allium ascalonicum L.) dalam Kemasan selama Penyimpanan

Abstract

The packaging has an important role to prevent and delay the decay of food. The used packaging will affect the chacteristic of packed shallot powder, the physically and chemically change is caused by chemical migration from packaging, aroma change, color change, and texture change due to water vapor and oxygen. These conducted research was designed to study and explore changes in physical dan chemical characteristics of shallot powder in packaging for storage in an effort to obtain a longer shelf life. Test parameters used in this study were color, water aktivity, moisture, ash content, concentration of total phenolics, and antioxidant activity. There were three conditions to store samples, i.e 20 oC, 30 oC, and 40 oC for 32 days. The results of this research of three packaging and temperature treatments during storage, has showed the increase and decrease of lowest slope on alumunium foil coated polypropylene vacuumed as parameters. iii On colorimetric measurement, water activity assay and water content assay showed the slope increase as 0.0942, 0.0042 and 0.0261 at temperature 20 oC, 30 oC, and 30 oC consecutively. The ash measurement, total phenolic concentration, antioxidant activity and inhibition precentation each has slope decrease as -0.0094, -4.2188, -0.9557 and -0.2924 on 30, 20, 30 and 30oC consecutively.