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 1st treatment was silica concentrations (gram), it were 0, 1, 3 and 5. The 2nd treatment 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 little neutral by 2.30 points and the aroma was little dislike by 1.67 points.

Penentuan Umur Simpan Lemang Lahat Dalam Kemasan Aktif Silika Gel Menggunakan Metode Aslt (Accelerated Shelf Life Test)

“…Penggunaan etilen scavenger untuk kemasan aktif buah segar (Gaikwad et al, 2019), Penggunaan antioksidan pada polyamide untuk daging cincang segar (Borzi et al, 2019), Penggunaan edible film/coating sebagai kemasan aktif untuk daging dan turunannya (Umaraw et al, 2020). Penggunaan teknologi nano untuk kemasan makanan (Chaudhary, Fatima, & Kumar, 2020), Penggunaan pewarna alami pada aplikasi kemasan cerdas pada makanan (Priyadarshi et al, 2021), Enkapluasi minyak esensial dapat digunakan sebagai bahan active packaging (Mukurumbira et al, 2022), dan penggunaan silika gel sebagai kemasan aktif pada kerusakan Lemang (Pratama & Sonjaya 2023).…”

“…Proses hidrolisis lemang terjadi akibat adanya air yang terkandung di dalam lemang. Hasil penelitian Pratama & Sonjaya (2023) menunjukkan penggunaan silika gel tidak memberikan pengaruh yang sangat nyata terhadap penurunan kadar air lemang.…”