Utilization Of Edible Film from Taro Starch And Chicken Feet Gelatin As Packaging For Instant Noodles Seasoning
Mella Risti, Leffy Hermalena, Eddwina Aidila Fitria, Nita Yessirita
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Abstract
This research aims to investigate the ability of packaging edible film made from taro starch and claw gelatin chicken in dry instant noodles, and to determine the effect of storing packaged noodle seasoning with edible films made from taro starch and claw gelatin chicken. This research employed a Completely Randomized Design (CRD) with five levels and three replications. The results of the observational data were analyzed using ANOVA, and the DMRT was further tested at a significance level of 1%. Treatment in research involves storing noodle seasoning with packaging that is edible for 1, 4, 7, 10, and 13 days. Research results show that packaging season noodles with edible film during storage very real effect on water content, solubility, humidity, and total plate count (TPC). Edible film