PENGARUH KETEBALAN PLASTIKPOLIPROPILEN DAN LAMA PENYIMPANANTERHADAP KARAKTERISTIK FISIK, KIMIA DANMIKROBIOLOGI ROTI TAWAR IRIS

The objective of this research was to determine the effect of polypropylene thickness and storage time on physical, chemical and microbiological characteristics of sliced white bread. This research was conducted at the Laboratory of Agricultural Chemistry and Laboratory of Food Microbiology, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya. This research was began from November 2015 to June 2016. The research used Factorial Block Randomized Design (FBRD) with two factors and three replications. The first factor was polypropylene thickness (0.02, 0.03, 0.05 mm) and the second factor was storage time (1, 2, 3, 4 day). Observed parameters were physical characteristics (texture, weight loss and visual observation on mold growth), chemical characteristics (moisture content and ash content), and microbiological characteristic (total mold). The results showed that polypropylene thickness had significant effects on weight loss and total mold of sliced white bread, while storage time had significant effects on texture, weight loss, moisture content, ash content and total mold of sliced white bread. The best treatment on this research was A3B2 (0.05 mm polypropylene and 2 days of storage time) with 43.67 gf for texture, 0.32% for weight loss, 34.90% for moisture content, 0.97% for ash content and 3.87 log CFU/g for total mold.