N A Savitri and Endang Dewi Masithah and W Tjahjaningsih (2021) Quality Enhancement in Seaweed Dodol Using Edible Film Carrageenan Packaging. IOP Conf. Series: Earth and Environmental Science.

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Abstract

The addition of seaweed raw materials to produce a varied taste of dodol, the texture of dodol is softer and rich in fiber, especially soluble fiber. To maintain the quality of dodol with edible film packaging materials, it can reduce packaging waste, maintain aroma and appearance, and prevent contamination and microorganisms. The purpose of this study was to determine the effect of the application of carrageenan edible film packaging used on the quality of seaweed dodol. This study used a completely randomized design (CRD) with three treatments and four replications. The parameters tested were the measurement of the total number of bacteria, water content, and organoleptic. Data were analyzed using ANOVA test and continued with Duncan's test. The results showed that packaging with edible film carrageenan was able to maintain the total number of bacteria in dodol according to SNI until the 48th hour at room temperature storage, which was less than 5.0x105 colonies/g. The total number of bacteria in the seaweed dodol packaged in edible film was 1.61x105 colonies/g, which was lower than the seaweed dodol using baking paper packaging. The packaging of seaweed dodol using edible film can maintain the sensory value of the product for up to three days at room temperature.

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