EFFECT OF USING SILICA GEL AS ACTIVE PACKAGING TO THE LEMANG DETERIORATION IN LAHAT
ABSTRACT The subject of this research was to analyze how the effect of silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments and replications. The 1sttreatment was silica concentra...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2023-01-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/915 |
| Summary: | ABSTRACT
The subject of this research was to analyze how the effect of silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments and replications. The 1sttreatment was silica concentrations (gram), it were 0, 1, 3 and 5. The 2ndtreatment was time storage (days), it was 0, 3, 5 and 7. The data as a result were analyzed using ANOVA (analysis of variance) and SRD (the Smallest Real Difference) at a 95% confidence level. The application of silica gel on bamboo of Lemang gave a very significant effect to the Lemang water content, color and texture during 3 to 7 days storage. The best treatment from silica and time storage was 0 gram with 5 days storage. It had water content 55.67%, and the color was like by 3.8 points, the texture was little neutral by 2.16 points, the taste was littleneutral by 2.30 points and the aroma was little dislike by 1.67 points.
Keywords: Active packaging, Lahat, Lemang, Silica gel |
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| ISSN: | 2354-7936 2685-2861 |