Studi pembuatan kemasan aktif dari tapioka dan bawang putih (Allium sativum L.) olahan

Alvita, Alvita (2017) Studi pembuatan kemasan aktif dari tapioka dan bawang putih (Allium sativum L.) olahan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Food packaging plastic waste is one of the largest contributors to enviromental damage. Biodegradable packaging is an alternative to the plastic waste problem which can be developed into active packaging. Processed garlic extract can be added into packaging formula to prevent the oxidation process of food products. The objective of this research is to develope active packaging made from tapioca and processed garlic. The different ratio of tapioca:glycerol (80:20, 75:25, 70:30) and different processed garlic extract concentration (0.5%, 1%, 1.5%) were used. Parameters of physical, mechanical, and permeability were observed. Which then continue applied on fried peanut product, by evaluated the peroxide and TBA value after 1 and 2 weeks storage. The result shows that the best active packaging was the one with tapioca and glycerol ratio of 70:30 and 1% processed garlic extract addition. The result also shows that the best active packaging can prevent the oxidation process of fried peanut product during storage at room temperature.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Alvita, AlvitaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParamawati, RaffiUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: active packaging, processed garlic, fried peanut product, oxidation process
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:41
Last Modified: 06 Nov 2018 08:46
URI: http://repository.uph.edu/id/eprint/1376

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