Older Study Save White Knife Banana Chips (Musa acuminate sp.) Based on Aroma Level, Organoleptic Flavor and Fragility in Different Types of Packaging with Arrhenius Approach Model

Abstract

Banana chips are snacks that are prone to rancidity. One way to maintain the quality of banana chips is the packaging. The type and thickness of packaging obviously affects the permeability of packaging. Differences in the level of permeability of the packaging provides

a different shelf life of the banana chips are packaged. The purpose of this study is to predict the shelf life of banana chips in various types of packaging at room temperature (250C) with a model of Arrhenius approach.

This research was conducted using three types of packaging for packing the banana chips, namely polyethylene, polypropylene and aluminum foil package in three different storage temperatures, the 35⁰C, 45⁰C and 55⁰C. Observations were conducted every 7 days for 4 times, which include observations of taste, aroma and crispness with organoleptic test. The data were analyzed using a shelf life prediction models Arrhenius approach.

The results showed that the quality parameters aroma is a critical factor that determines the shelf life of banana chips. Banana chips shelf life at room temperature (25⁰C) which is 107.19 days in the packaging of polyethylene, polypropylene packaging 143.52 days and 155.19 days in the aluminum foil packaging.