THE EFFECT OF DIFFERENT PACKAGING MATERIALS ON QUALITY SEAWEED SWEETS (Eucheuma cottonii) DURING STORAGE AT ROOM TEMPERATURE
| Main Authors: | Ria S, Imay Christina, Sari, Ira, ', Dahlia |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
, 2014
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| Online Access: |
http://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/4148 http://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/4148/4041 |
Daftar Isi:
- The study was intended to examine the effect of different packaging materials on quality of seaweed sweets during room temperature storage. About 250 g seaweed which was taken from a fish market in Pekanbaru was prepared for seaweed sweets with addition of 125 g palm sugar and 20 g cinnamon. The sweets was packaged in 3 different types of packaging materials, HDPE, LDPE, PP and stored for 14 days at room temperature. The product were evaluated for sensory quality, moisture, reducing sugar, and fungi every 0, 7 and 14 days. The results indicate that the seaweed sweets packed with HDPE had the best quality during storage and its quality was still acceptable up to the end of a storage. Moisture and reducing sugar of the seaweed sweets were 31,57%, 44,79% respectively. The species of fungi found on the product was Aspergillus sp.Keywords : Seaweed, sweets, palm sugar, cinnamon, moisture, reducing sugar, packaging, fungi