Effect of Packaging Type and Storage Time on the Quality of Wheat Flour

Abstract

The wheat flour quality is influenced by several factors, including the packaging type used and the length of storage time. This research aims to determine the effect of packaging type (polypropylene and polyethylene) and storage time on the wheat flour quality at PT XYZ. The wheat flour quality described refers to SNI No. 01-3751-2018, including water content, ash content, protein content, and organoleptic properties. The research results show that the packaging type and storage time affect the wheat flour quality. The analysis results show that wheat flour produced and packaged using polypropylene and polyethylene with variations in storage time shows a real influence on the wheat flour quality. The analysis results showed that the smallest water content in polyethylene packaging was 13.28% with a storage time of 21 days, the smallest ash content in the polypropylene packaging type was 0.56% with a storage time of 9 days, and the highest protein content was 15.24% in the polypropylene packaging type with a storage time of 14 days. Meanwhile, the analysis of organoleptic properties including color tests and aroma tests did not have a significant effect on the wheat flour quality.