THE EFFECT OF DIFFERENCE OF PACKAGING MATERIALS ON SHELF LIFE, PHYSICOCHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF TWO TYPES OF CHILI SAUCE

PUTRA, STEVEN SOESANTO (2019) THE EFFECT OF DIFFERENCE OF PACKAGING MATERIALS ON SHELF LIFE, PHYSICOCHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF TWO TYPES OF CHILI SAUCE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Chilli Sauce is a complementary food that has a spicy flavor.Making chili sauce especially at Lombok Idjo Restaurant is still very traditional, using pestle, then chili is added with red onion or garlic, salt, sugar, even those added with oranges to make sour taste. Lombok Idjo Restaurant is one of the business people who rely on sambal as one of their trademarks. As the number of branches from Lombok Idjo Restaurant grows and increases, which are scattered in the Java region and beyond, the similarity of the taste of chili becomes very important. The obstacle is the short shelf life of green chilli and onion sauce, so that there is a change in quality, especially in taste and color during the distribution process to branch restaurants. One effort to extend the shelf life of the chili is packaging selection. This study was conducted to determine the effect of packaging types (Polypropylene, Polyethylene, Metalized Plastic, and Glass Glass) on changes in quality (color, taste, and odor) of green chilli sauce and onion chilli during storage of room temperature and low temperature to achieve 1 month shelf life. On the physicochemical characteristics of chilli, the method of TBA (thiobarbituric acid) was analyzed for rancidity, chromameter for color analysis, and pH meter for pH analysis, while the chili organoleptic characteristics were analyzed using hedonic ranking test sensory testing. The results showed that the packaging of metalized plastic and low temperature storage was able to maintain changes in the value of TBA, preventing a decrease in color and pH.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Packaging
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:48
Last Modified: 28 Nov 2019 01:48
URI: http://repository.unika.ac.id/id/eprint/20447

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