Karakteristik Mutu dan Masa Simpan Dodol Tradisional Yang Dikemas Dengan Edible Film Berbahan Karaginan
DOI:
https://doi.org/10.35316/jsapi.v17i2.10429Keywords:
dodol, Kappaphycus alvarezii, edible film, woka leaf, TBA, organoleptic, shelf lifeAbstract
Dodol is a semi-moist food product susceptible to quality deterioration during storage; therefore, packaging capable of maintaining product quality is required. This study aimed to analyze the quality and shelf life of dodol packaged using edible film made from *Kappaphycus alvarezii*, woka leaves, and a combination of both. A factorial Completely Randomized Design (CRD) was employed with two factors: packaging type (edible film, woka leaves, and a combination of edible film and woka leaves) and storage duration (0, 7, 14, and 21 days at room temperature). Observed parameters included fat content, Thiobarbituric Acid (TBA) value, and organoleptic characteristics (color, aroma, taste, and texture). Fat content and TBA value data were analyzed using Analysis of Variance (ANOVA), while organoleptic data were analyzed using the Kruskal–Wallis test, followed by the Dunn test if significant differences were found. ANOVA results indicated that fat content was not significantly affected by packaging type, storage duration, or their interaction (P>0.05). Conversely, TBA values increased during storage and were significantly influenced by packaging type, storage duration, and their interaction (P<0.05). Kruskal–Wallis test results showed that packaging treatment and storage duration significantly affected organoleptic characteristics—color, aroma, taste, and texture (P<0.05)—with differences between treatments further identified via the Dunn test. Edible film packaging resulted in lower TBA values and better maintained panelists' preference for organoleptic characteristics compared to woka leaf packaging and the combination of both. Based on chemical and organoleptic parameters, the use of edible film made from *Kappaphycus alvarezii* maintained dodol quality for up to 14 days of storage at room temperature. Thus, edible film made from *Kappaphycus alvarezii* has the potential to serve as an alternative packaging method to maintain quality and extend the shelf life of dodol.
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