PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK POPCORN KARAMEL

The research objective was to investigate the effect of the type of packaging and storage time on the characteristics of caramel popcorn. This research was conducted in March 2019 until July 2020 at the Laboratory of Agricultural Product Chemistry majoring in Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Factorial Complete Randomized Design (RALF) with two treatment factors, namely factor A Type of Packaging (A1 = Polypropylene Plastic, A2 = Metalized Plastic) and factor B, which is storage time (B1 = 0 days, B2 = 7 days, B3 = 14 days, and B4 = 21 days). The parameters observed included physical characteristics (texture, brownish index, specific volume), chemistry (water content). The results showed that the type of packaging significantly affected the texture, brownish index, water content and ash content, while the storage time significantly affected the texture, specific volume, brownish index, and water content. Metalized plastic is the best plastic than polypropylen plastic. Keywords: popcorn, packaging type, storage duration.