The Effect of Packaging Type on The Shelf Life of Fresh Bread Premix Flour Based on Modified Flour

¹ Master Program of Food Sciences and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245, Makassar, Indonesia
² School of Agricultural Science, University of Tasmania, 7005, Tasmania, Australia

^* Corresponding author: andinurfaidahrahman@unhas.ac.id

Abstract

Ready-to-use flour products or premixes consist of several components of flour ingredients that are put together. This study aims to determine the quality of the effect of packaging type on the shelf life of the resulting premix flour. This study used modified rice, namely pre-cooked rice and germinated rice. The results showed that after the premix flour storage test, the shelf life of fresh bread premix flour stored using PP (Polypropylene) packaging at RH 65, 70, 75, and 80% was 0.6 years. While the product stored using HDPE (high-density polyethylene) packaging was 0.4 years at RH 65, 70, 75, and 80%. Meanwhile, white bread premix flour that uses aluminium foil packaging at the same RH, which is 65-80%, has a shelf life of 3.2 years. This is because the higher the RH of storage, the greater the pressure difference between the inside and outside of the packaging. The greater the difference in air pressure outside and inside the package, the greater the increase in the rate of diffusion of water vapor from the environment to the food product. This study shows that 65% RH is ideal for storing white bread premix flour because it has a longer shelf life.