Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging

Abstract

Food is a basic need for human survival. Various vegetable and animal sources are used to fulfill this. Through the production of potato donuts and beef meatballs, Auliya SMEs has played an active role as one of the providers to fulfill this need. Along with increasing public awareness of food health, organoleptic quality and shelf life are two factors that also determine consumer interest in processed food products. To obtain a longer shelf life, it was evaluated and compared organoleptic quality and nutritional content of "Auliya" donuts and meatballs in vacuum and non-vacuum packaging. The results showed an increase in shelf life of 65.71% for potato donuts and 138.70% in beef meatballs which were vacuum packed. Vacuum packaging is also able to better maintain nutritional levels until a certain period of deviation. Meanwhile, under the same conditions, organoleptic test results showed no difference in the level of preference for food products in vacuum and non-vacuum packaging. Keywords—donut, meatball, vacuum, shelf-life, nutritional content