Pengemasan Produk Sayuran Dengan Bahan Kemas Plastik Pada Penyimpanan Suhu Ruang Dan Suhu Dingin

Abstract

Agricultural Product (both of raw material and intermediate good/
food)  has limited durability before perish process. It relates with physical
character of them, different with  physical character of industrial product.
The physical character  are perishable , bulky, and voluminous. One
alternative that could be done, for  fresh and good product when it is given
to consumer is packing. Type of packing materials  e g :  plastic, glass,
paper, and styrofoam. There are many packing technique : common,
vacuum and press. From permeability calculation, is known if bahwa
permeability of  polypropylen plastic is bigger than polyethylen plastic. It is
deviation, because of polypropylene  permeability must be lower than
polyethylene. For application test on water spinach,  permeability of
polypropylen plastic is lower than polyethylen. The different of
Permeability on polypropylen and  polyethylen packing impacts on weight,
color, and texture of water spinach leaf. While on cold temperature packing,
polypropylene plastic is better than  polyethylene as material packing.

Keywords : Packing, Polypropylene plastic, Polyethylene plastic.