PERBANDINGAN KEMASAN VAKUM DENGAN NON-VAKUM TERHADAP KARAKTERISTIK JAJAN MANJAREAL SUMBAWA SELAMA PENYIPANAN SUHU RUANG

Abstract

Manjareal is a typical Sumbawa snack made from peanuts and granulated sugar. The process of making this manjareal snack is very easy so it doesn't make it difficult for the people of Sumbawa to produce it. The problem is how to compare using vacuum packaging with non-vacuum on chemical characteristics (moisture content) and storage at room temperature (mold). The purpose of this study was to determine the comparison of using vacuum packaging with non-vacuum on the chemical characteristics (moisture content) and (mold) of typical Sumbawa manjareal snacks. The design used in this study is a completely randomized design (CRD) with 2 factors, namely the type of packaging (polyethylene) (PE), aluminum foil, and wrapping techniques (not vacuum and vacuum). every treatment was done three times to obtain 12 experimental units. Each different data is further tested using the Honest Significant Difference Test at the 5% level of significance. The results showed that the manjareal snacks were stored at room temperature on the 0th, 7th, and 17th days, organoleptic tests, microbial (mold) tests, and water content tests. Organoleptic test results hedonic on Sumbawa manjareal snacks using vacuum packaging and non-vacuum had no significant effect (p>0.005) on the parameters of color, texture, and aroma of manjareal snacks. However, it had a significant effect (p>0.005) on taste parameters using aluminum foil packaging of 3.90 for manjareal snacks.