The Effect of Packaging Type and Pasteurization Time on Changes in The Quality of Getuk Lindri

Faculty of Agricultural, Jenderal Soedirman University, Purwokerto, Indonesia

^* Corresponding author: risjadhalim75@gmail.com

Abstract

Getuk Lindri is a traditional food made from boiled cassava which is mashed and mixed with granulated sugar. Getuk Lindri is not widely produced as a souvenir because Getuk Lindri is a semi-wet food that has a short shelf life of 1-2 days. The research was conducted based on the potential of Getuk Lindri as a souvenir. Efforts to maintain the quality of Getuk Lindri in this research are by using a thermal pasteurization process with variations of 10 minutes and 15 minutes and using EVOH (Ethylene Vinyl Alcohol) and PP (Polypropylene) plastic packaging. The parameters observed in this research were the degree of acidity, color, brix levels, texture, and organoleptic (aroma, taste, and texture). This research aims to determine the effect of packaging type, pasteurization time, and a combination of packaging type and pasteurization time on the observed parameters. The results of this research show that the type of packaging (K) has a significant effect on texture and aroma (organoleptic), texture, degree of acidity, and color with EVOH packaging (K3) as the best choice. Pasteurization time treatment (P) has a significant effect on taste (organoleptic) and texture with 10-minute pasteurization (P1) as the best choice. The combination of packaging type and pasteurization time (KxP) has a significant effect on all variables of Getuk Lindri with K3P1 (EVOH packaging with 10-minute pasteurization) as the best combination.