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Abstract
Temulawak (Curcuma xanthorrhiza Roxb.) is a rhizome plant containing various compounds such as curcuminoids, essential oils, starch, protein, fat, and cellulose. The drawback of temulawak lies in its strong aroma and taste, which cannot be easily eliminated when applied to processed products, leading to a decline in public interest. An alternative solution is to use microencapsulation. One application of temulawak microencapsulation is as a functional food. Temulawak cookies are functional foods that are expected to be accepted in terms of taste and aroma. Functional foods are prone to damage if not stored under appropriate conditions and in suitable packaging. Packaging is a preservation technique for processed food products that helps prevent or reduce product damage. Processed food products are typically packaged in aluminum foil or plastic to protect them from physical damage and nutrient content loss. This study aims to investigate the effects of packaging type and storage duration on the physicochemical and sensory characteristics of temulawak cookies during storage at room temperature.
The data results were tested using ANOVA followed by DMRT testing at a 5% level if there was a significant effect, Friedman testing, and De Garmo effectiveness index testing. The results of the study showed that there was an interaction between treatments on moisture content, phenol content, DPPH antioxidant activity, curcumin lightness (L*), and redness (a*). After 60 days of storage, aluminum foil packaging was the best packaging for maintaining the content of temulawak cookies, with moisture content still meeting SNI 4.38%, total phenol content of 5.43 mg GAE/mL, DPPH antioxidant activity of 68.09% inhibition, curcumin content of 1.25 mg/mL, L* color of 63.32, and a* color of 5.10. In the organoleptic test of temulawak cookies, the results showed a slightly distinctive temulawak aroma, a slightly bitter aftertaste, and an overall slightly pleasant taste.
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