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Abstract
Lemea is a traditional food from Rejang tribes that needs improvement in packaging so that the product can compete with other packaged foods. A study to get the proper packaging to maintain lemea’s quality using various types of packaging materials and storage temperatures is necessary to be conducted. The objective of this study is to examine effect of various types of packaging materials and storage temperature on quality changes of lemea. The study designed using CRD with 2 factors and 3 replications. Type of packaging material used in this research is LDPE plastic with a thickness of 0:01 mm, OPP / PP multilayer plastic with a thickness of 0.05 mm and PETE plastic bottles with a thickness of 1:25 mm; storage temperature used is room temperature at 27-32 °C and refrigerator temperature at 12-15 °C. Parameters measured were changes in water content, pH value, the number of colonies of microbes and organoleptic (color, scent, shape and overall acceptance attributes of lemea) on lemea that stored for 28 days with the observation point on day 7, 14, 21 and 28. Various of packaging materials of lemea are LDPE plastic, OPP / PP multilayer plastic, and PETE plastic bottles showed significant effect on moisture content, pH, TPC, and organoleptic in room temperature storage at 27-32 °C but it had no significant effect in the refrigerator temperature storage at 12-15 °C. The difference in storage temperature affects the occurrence of deviation or alteration of lemea quality.
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References
Achyadi, N.S., dan Afiana Hidayanti. 2004. Pengaruh Konsentrasi Bahan Pengisi dan Konsentrasi Sukrosa Terhadap Karakteristik fruit Leather Cempedak. Informatek. Vol (3) :
-142.
Cahyadi, W. 2008. Bahan Tambahan Pangan, Analisis dan Aspek Kese- hatan. Bumi Aksara. Jakarta.
Desrosier, N.W. 1969. The Technology Of Food Preservation. 2nd ed. The AVI Publishing Co., Inc. West- port,Connecticut.
Frazier, W. C. dan D.C. Westhoff. 1978. Food Microbiology. Tata Mc.Graw- Hill Publishing Co. Limited. New Delhi
Fardiaz. 1992. Mikrobiologi Pangan 1. PT. Gramedia Pustaka Utama. Jakarta. Hadisantoso, H. 1993. Makanan Tradisio-
nal yang Memiliki Kandungan Gizi danKeamanan yang Baik, Prosiding Seminar Pengembangan Pangan Tradisional,Kantor Menteri Negara Urusan Pangan, Bulog, Yogyakarta.
Kartika, B. 1992. Petunjuk Evaluasi Pro- duk Industri Hasil Pertanian. Cetakan pertama. Universitas Gajah Ma- da. Yogyakarta
Sulchan, M. dan N.W. Endang. 2007. Keamanan Pangan Kemasan Plastik dan Styrofoam. Program Pascasarjana, Prodi Gizi Biomedik FK Universitas Diponegoro. Semarang
Munandar, A., Nurjana dan L. Nurilmala. 2009. Kemunduran Mutu Ikan Nila (Oreochromis niloticus) pada Penyimpanan Suhu Rendah dengan Perlakuan Cara Kematian dan Penyiangan. Jurnal Teknologi Hasil Pegolahan Perikanan Indonesia. Vol. XII (2).
Saputra, B. 2010. Studi Identifikasi Ma- kanan Olahan Lokal Provinsi Beng- kulu Berbahan Dasar Ikan. [Skripsi]. Universitas Bengkulu. Bengkulu.
Soekarto, S.T. 1985. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Bharatara Karya Aksara. Jakarta
Susanti, L., K.H. Dewi dan S. Bopi. 2011. Identifikasi Makanan Khas Provinsi Bengkulu Berbahan Dasar Ikan. Prosiding Semirata Bidang Ilmu-Ilmu BKS PTN Wilayah Barat. 2 : 728 – 736.
Winarno, F.G. dan D. Fardiaz. 1980. Pengantar Teknologi Pangan. Gramedia PustakaUtama : Jakarta.
Winarno, F.G. 1989. Kimia Pangan dan Gizi. PT. Gramedia. Jakarta.
Winarno, F.G. 1993. Pangan Gizi, Teknologi dan Konsumen. Gramedia Pustaka Utama. Jakarta.
Zurna. E. 2011. Modifikasi Bahan Baku Dan Rasio Ikan Pada Pembuatan “Lemea” Makanan Tradisional Suku Rejang. [Skripsi]. Universitas Bengkulu. Bengkulu.