EVALUASI PERUBAHAN KADAR AIR, TEKSTUR, DAN RASA SAGU LEMPENG DALAM BERBAGAI KEMASAN PLASTIK SELAMA PENYIMPANAN

Abstract

The objectives of the research were to determine kinds of suitable plastic packaging to keep five sago lempeng formulations, and to examine the changes of sago lempeng characteristics during storage. Three kinds of plastics used were Polyvinyl chloride (PVC), Polyethylene (PE) and Polypropylene (PP). The five sago lempeng formulations were (1) 100% of sago starch (control); (2) 70% of sago starch and 30% of coconut (F1); (3) 70 % of sago starch, 10% of wheat flour, 10% of soybean flour and 10% of skim milk (F2); (4) 70% of sago starch, 10% of wheat flour, 10% of skim milk, and 10 % of coconut (F3); and (5) 70% of sago starch, 10 % of soybean flour, 10 % of skim milk, and 10 % of coconut (F4). Results of the study revealed that PE plastic was better in preventing sago lempeng to absorb water dan oxygen, compared to PVC and PP. In addition, the use of PE plastic was able to maintain flavor dan self life of sago lempeng during storage for a period of 16-32 weeks. During the storage, texture of the sago lempeng was the first physical properties changed, with the fastest change occurred in F2. This was because the addition of hydrophilic soy bean flour and hygroscopic skim milk that made the products was easier to absorb water.

Keywords: sago lempeng formulation, plastic packaging, and sago characteristics