Yam Starch and Chitosan-Based Bioplastics to Improve Shelf Life of Pempek

Authors

Ulyarti , Ninada , Silvi Leila Rahmi , Agus Salim , Nazarudin

DOI:

10.29303/jppipa.v9i8.3163

Published:

2023-08-25

Issue:

Vol. 9 No. 8 (2023): August

Keywords:

Bioplastics, Chitosan, Pempek, S.aureus

Research Articles

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How to Cite

Ulyarti, U., Ninada, N., Rahmi, S. L., Salim, A., & Nazarudin, N. (2023). Yam Starch and Chitosan-Based Bioplastics to Improve Shelf Life of Pempek. Jurnal Penelitian Pendidikan IPA, 9(8), 6174–6180. https://doi.org/10.29303/jppipa.v9i8.3163
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Abstract

This study aimed to determine the effect of yam starch and chitosan based-bioplastics packaging on the microbiological and sensory qualities of pempek during storage. This research was carried out by packing pempek using 2 different packaging: bioplastics and polyethylene plastic. Pempek in each group was stored for 0, 8, 16, 24, 48 hours at room temperature. The total of Staphylococcus aureus bacterial was determined using colony forming unit. Sensory quality was obtained by determination of color, texture and aroma of pempek using 5 skilled panelists. The result showed that the use of bioplastics packaging from yam starch and chitosan decreased the growth of Staphylococcus aureus bacteria in pempek compared to the use of polyethylene plastic packaging. The decrease in pH was in line with the growth of S.aureus that is higher in pempek packaged with polyethylene plastics. The use of bioplastics also maintained sensory qualities of pempek during storage better than polyethylene plastics

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Author Biographies

Ulyarti, Fakultas Teknologi Pertanian Universitas Jambi

Ninada, University of Jambi

Silvi Leila Rahmi, University of Jambi

Agus Salim, University of Jambi

Nazarudin, University of Jambi

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Copyright (c) 2023 Ulyarti, Ninada, Silvi Leila Rahmi, Agus Salim, Nazarudin

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