The Effect of Packaging Type During Storage on The Quality of Cocoa Powder (Theobroma Cacao L.) With The Addition of Active Ingredients (Silica Gel)

Abstract

Cocoa powder is a product of cocoa cakes which are converted into powder. Cocoa powder packaging to prevent or reduce product damage. This research aims to determine the characteristics of cocoa powder regarding the type of packaging during storage with the addition of active ingredients (Silica gel). The research method used was experimental, with parameters of water content, weight loss and color. Research data is displayed in graphs and tables using the ANOVA test. This research used three types of packaging, namely super clear standing pouch, kraft standing pouch and vacuum embossed plastic. Based on research that has been conducted, the longer chocolate powder is stored, the more water it absorbs from the environment. The lowest water content was obtained in the packaging treatment using vacuum embossed plastic with the addition of silica gel, namely 4.85%. The weight loss of chocolate powder experiences irregular increases and decreases due to loss of water from the material through evaporation, tasnspiration and respiration processes. The colors L, a and b show that the results do not have a significant effect on the type of packaging during storage, while the storage time has a significant effect during storage of chocolate powder.