The Effect of Different Types of Packaging on the Quality of Instant Cendol Made from Snakehead Fish (Channa striata) Flour During Room Temperature Storage

Abstract

Cendol is a type of traditional drink product with a soft texture, making cendol uses several types of flour or starch used including tapioca flour, rice, and tapioca. So far, making cendol in wet form has a high water content which causes a relatively short shelf life. Therefore, an innovation was made through making instant cendol in dry form with snakehead fish flour (Channa striata) made from snakehead fish meat with a high protein content that can increase nutritional value and extend shelf life. Although instant cendol can extend shelf life, instant cendol requires packaging that aims to provide protection from physical damage, animal/insect disturbances, and quality security so that it is maintained and stored for a long time. Not only that, the type of packaging used greatly affects the quality of instant cendol products during room temperature storage. The packaging used in this study is Aluminum foil packaging, Polypropylene (PP) packaging and combination packaging have different characteristics in protecting products from environmental factors. This research method was conducted experimentally by making instant cendol with snakehead fish flour with the influence of storage duration in different packaging. The experimental design used was a Completely Randomized Design (CRD) Factorial with 2 factors: different types of packaging and shelf life. During the storage process, organoleptic testing, chemical analysis, and Yeast Mold Count were carried out.