Teknik Pengemasan Untuk Mempertahankan Mutu Simpan Kedelai (Glycine max (L) Merrill).

Abstract

Deterioration of quality soybeans was continued happen during the storage process. Packaging has important effect during storage. The objective of this study was to examine the effect of plastic packaging techniques against the change quality of soybeans during storage. Soybean was stored on three kinds of plastic packaging material they are hermetic, HDPE combined with nylon sack bag and vacuum pack. Sample was stored for 5 months in room temperature of 27-30oC and RH of 60-70% with 5 bags bonding pattern. Parameters were measured are: moisture content, weight change, the quality of soybean (damaged grain, split, discolored, wrinkled), and protein. Soybean which package in hermetic plastic was better in maintaining the water content (8.51%), split grains (3.17%) and wrinkled grains (4.11%) in the other side soybean which package in vacuum was better in weight change (0.96%) and damaged grains (45.36%) during the fifth month of storage. HDPE packaging was showing a little discolored grain (5.01%) and better in maintaining the protein content of soybeans in storage (41.28%).