Pengaruh Jenis Pengemas dan Penambahan Anticaking Terhadap Mutu Bubuk Bawang Putih (Allium sativum L.) Selama Peyimpanan

Abstract

The stability of spray-dried garlic powder during storage has been studied under accelerated condition, based on quality parameters, i.e. water content and brown color formation. The rate of deterioration based on water content was determined with half-life period, while brown color formation was determined with equation of first order reaction. Varieties of packaging showed a significant influences to the values of half-life period, rate of browning, solubility and VRS of product. The brown color formation during storage is considered as non enzymatic browning reaction, which was related with decreasing of reducing sugar and nitrogen contents. Addition of anticaking agents could decrease the rate of browning and induced the product more soluble. However, they could not effectively protect the products during storage in the accelerated conditions. Sensory evaluation showed that the formation of caking was more crucial factor in reducing the acceptance of product than other parameters. The slackening of physical characteristic of product affected the flavor intensity, but in application the product still had good odor and taste.