Pembungkusan dan penyimpanan tebaloi

W. Mohd. Ariff, I. Zaidah, M. Hasnah dan M. Rokiah

Abstract

Tebaloi, a traditional snack, has the potential for commercialisation. Although this snack originates from Sarawak, consumer acceptability test shows that it is also well accepted in the Peninsular Malaysia. The production of this snack has been improved. Its keeping quality is maintained by proper packaging system. Attractive product presentation is also suggested for local as well as export markets. Tebaloi was stored at 25 ^oC in three packaging systems using OPP/PP (20:40 μ.), OPP/PP (20:40 μ) placed in a box (250 g/m²) as a secondary protection, and OPP/PE/A1/PE 20:15:7:50 μ) ' The quality of tebaloi was evaluated based on taste, moisture content and free fatty acid content. Loss of crispiness and rancidity were found to be factors affecting the quality of tebaloi during storage. Tebaloi kept in OPP,PP (20:40 μ) and OPP/PP (20:40 μ) in boxes of 250 g/m² had a shelf-life of 7 months while those kept in OPP/PE/A1/PE (20:15:7:50 μ) lasted for 1 year. In all the three systems, PVC trays were used to contain the product and to prevent physical damage.

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