EFFECT OF USING SILICA GEL AS ACTIVE PACKAGING TO THE LEMANG DETERIORATION IN LAHAT

The subject of this research was to analyze how the effect silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments replications. 1st treatment concentrations (gram), it were 0, 1, 3 5. 2nd time storage (days), 3, 5 7. data as result analyzed using ANOVA (analysis variance) SRD (the Smallest Real Difference) at 95% confidence level. application bamboo gave very significant color texture during 7 days storage. best from 0 gram with It had content 55.67%, like 3.8 points, little neutral 2.16 2.30 points aroma dislike 1.67 points.