Perubahan Warna Tepung Kentang Atlantik Selama Penyimpanan Dan Pendugaan Umur Simpannya

Abstract

The effect of packaging and temperature storage on color quality attribute of potato fluor was investigated. Color quality is measured by the value of brightness (L*) using Chromameter Minolta CR-200, browning index, whiteness index, enzyme polyphenol oxidase activity, water content of starch during storage and organoleptic quality. Estimation of shelf life was measured using the method ASLT (Accelerated Storage Studies) semi-empirical Arrhenius equation in the varied storage temperatures (20oC, 30oC, and 40oC) and two types of packaging (polypropylene and low density polyethylene). It was found that shelf life of potato flour in lower temperature storage resulted in better color retention. Potato flour shelf life based on the parameters of brightness and browning index is at a temperature of 30oC storage box that is 4 month 24 days. Packaging and storage methods had obvious effect on the product quality.