PENGARUH KOMBINASI PROSES TERMAL DAN JENIS KEMASAN TERHADAP MUTU CIMPLUNG SINGKONG SIAP SAJI

Cassava cimplung is a traditional processed food made from cassava which boiled in coconut sap water. has not been widely produced ready-to-eat packaging as selling value food. This because semi-wet so it easily spoils and does last long. In an effort to maintain the quality of cimplung, this study thermal pasteurization process was carried out with variations length 10 minutes 15 use EVOH (Ethylene Vinyl Alcohol) boilpack packaging. Quality parameters observed included texture, pH, color, brix content for 6 weeks storage. The aims were 1) To determine effect type on 2) time 3) interaction duration cimplung. results 1)The treatment significantly different color but Pasteurization content, pH between all