Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019) 2020
DOI: 10.2991/aer.k.200325.036
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Estimation of Shelf Life of Bangkalan Zalacca (Salacca zalacca (Gaertner) Voss) Chips Using Vacuum Frying Technology and Aluminum Foil and PVC Plastic Packaging

Abstract: Bangkalan zalacca has a slightly sour and flat taste so it should be processed into zalacca chips. The problems that have arisen so far in the chips industry are crispness and packaging of chips that do not last long. For this reason, this study carried out research on the use of different types of packaging. Furthermore, the storage was carried out for 6 weeks. The purpose of this study was to determine the best treatment between the packaging type and storage time and estimation of shelf life of zalacca chip… Show more

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