characteristics of tape with different packaging materials: a review

Abstract

Tape is a traditional Indonesian fermented food made from cassava or glutinous rice. Tape is usually presented at special events in various regions of Indonesia. Tape is generally wrapped and packaged traditionally using leaves. Nowadays, tape is also packaged in plastic and cardboard boxes. Based on traditional packaging using natural packaging materials, several types of leaves are used as tape wrappers, but the most used are banana leaves and guava leaves. This study aims to determine the effect of tape packaging materials on the characteristics of the tape. The method used is a systematic review by collecting scientific articles from Scopus, Research Gate, and Google Scholar by focusing on the keywords tape, wrapping food, and plant packaging. From the total number of articles obtained, some relevant papers were selected for discussion in this study. The information used focuses on the effect of packaging on the characteristics of the tape produced, the organoleptic properties of the tape, and the shelf life of the tape. The study's results found several types of packaging used in packing tape, including banana leaves, guava leaves, pandan leaves, woven bamboo, cardboard boxes, and plastic. The difference in the packaging used affects the sensory properties of the tape produced, such as tape color, aroma, and taste.