Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)

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Estimation of Shelf Life of Bangkalan Zalacca (Salacca zalacca (Gaertner) Voss) Chips Using Vacuum Frying Technology and Aluminum Foil and PVC Plastic Packaging

Authors
DF Rosida, B.S Permadi, U Sarofa, FT Anggraeni, N Hapsari
Corresponding Author
DF Rosida
Available Online 30 March 2020.
DOI
10.2991/aer.k.200325.036How to use a DOI?
Keywords
zalacca, packaging, estimation, shelf life
Abstract

Bangkalan zalacca has a slightly sour and flat taste so it should be processed into zalacca chips. The problems that have arisen so far in the chips industry are crispness and packaging of chips that do not last long. For this reason, this study carried out research on the use of different types of packaging. Furthermore, the storage was carried out for 6 weeks. The purpose of this study was to determine the best treatment between the packaging type and storage time and estimation of shelf life of zalacca chips. The study used a Group Accord Design (RAK) with packaging group types (Aluminum foil and PVC) with a long storage factor (1 week, 2 weeks, 3 weeks, 4 weeks, 5 weeks and 6 weeks). The best treatment results are zalacca chips with aluminum foil packaging with a storage period of 1 week. with water content of 3.4130%, ash content of 1.504%; 24 fat content, 058%, 3,518 peroxide number, FFA 0.164%, Broken Power 7.872 N, aw 0.4, TPC (negative) with 0.74% tannin level. Estimation of shelf life of zalacca chips packed with aluminum foil was analyzed by the 3-week direct method while the shelf life of salak chips packed with PVC was analyzed by the 2-week direct method.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
Series
Advances in Engineering Research
Publication Date
30 March 2020
ISBN
10.2991/aer.k.200325.036
ISSN
2352-5401
DOI
10.2991/aer.k.200325.036How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - DF Rosida
AU  - B.S Permadi
AU  - U Sarofa
AU  - FT Anggraeni
AU  - N Hapsari
PY  - 2020
DA  - 2020/03/30
TI  - Estimation of Shelf Life of Bangkalan Zalacca (Salacca zalacca (Gaertner) Voss) Chips Using Vacuum Frying Technology and Aluminum Foil and PVC Plastic Packaging
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 181
EP  - 188
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.036
DO  - 10.2991/aer.k.200325.036
ID  - Rosida2020
ER  -