INOVASI SMART PACKAGING UNTUK MENJAGA KUALITAS PRODUK PANGAN DARI KERUSAKAN OKSIDATIF

Catherine Catherine

Abstract


Makanan rentan mengalami penurunan kualitas dari segi keamanan pangan, nilai gizi dan juga dari segi penilaian sensoris. Salah satu penyebab penurunan kualitas pada produk pangan adalah terjadinya reaksi oksidasi. Oksidasi pada pangan terjadi akibat keberadaan oksigen yang reaktif. Dalam pengemasan, oksigen salah satu gas yang keberadaannya sangat diperhatikan. Keberadaan oksigen dalam kemasan pangan dapat menyebabkan penurunan kualitas produk pangan melalui terbentuknya komponen rasa yang menyimpang, ketengikan, penurunan kadar vitamin dan perubahan warna pada produk pangan. Smart packaging dapat menjadi solusi untuk hal tersebut. Penggunaan smart packaging seperti oxygen scavenger, indikator oksigen dan sensor oksigen dapat menjaga kualitas produk pangan yang dikemas dari kerusakan oksidatif.

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Keywords


Oksigen; Oksidasi; Smart packaging; Active packaging; Intelligent packaging

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References


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