Pengaruh Kemasan terhadap Masa Simpan Keripik Tortila Modifikasi Tempe dan Tepung Mocaf dengan Metode Akselerasi Berdasarkan Pendekatan Arrhenius

The modified tortilla chips have been made from corn grits, fermented-cassava flour, rice flour, and tempeh. This research aimed to evaluate this typical tortilla chip’s shelf-life in different packaging materials using the Arrhenius approach. First, chips were packaged in three types of packaging material: polyethylene terephthalate (PET), polypropylene (PP), and aluminum foil, then stored in three different temperatures of 15, 30, and 45°C for 42 days and evaluated for their moisture content, fracturability, and their acid value every week. The results showed that the higher storage temperature accelerated the deterioration of the chips. In addition, the result showed that the moisture content was the critical parameter of the chip deterioration. The shelf-life of chips packaged in polyethylene terephthalate (PET), polypropylene (PP), and aluminum foil were 43, 51, and 73 days, respectively. Therefore, aluminum foil was the best packaging material to extend the shelf-life of this typical tortilla chip