Abstract:
Cassava chips are a fried snack. Cassava chips are added to the material that can adsorb gases, such as
oxygen and water vapor, to reduce the occurrence of rancidity using a sachet-shaped adsorbent material.
Activated charcoal is one of the gas adsorbents. Activated charcoal used is activated charcoal made from
palm shells and activated with 20% phosphoric acid. This study aims to analyze the decrease in the quality
of cassava chips with an active packaging system during storage for 30 days at 45°C. A total of 30 g cassava
chips were packed with a standing pouch in polypropylene type and added activated charcoal from palm
shells activated by 20% phosphoric acid as much as 1.5 g or 0.75 g which was packed with metalized
aluminium plastic or LDPE plastic in the form of sachets. Storage of cassava chips with an active packaging
system for 30 days and stored at a temperature of 45°C with a humidity of about 60% and observations
are every 3 days in aroma and texture scoring test, moisture content, free fatty acid levels, fat content, and
peroxide number. During storage from day 0 to day 30, the cassava chips have decreased the quality of the
aroma from typical cassava chips to slightly rancid and the texture from crisp to somewhat not crisp.
Moisture content, free fatty acid levels, and peroxide numbers during storage have increased. The fat
content has decreased during storage. Based on this, cassava chips with the addition of 1.5 g activated
charcoal and packaged with metalized aluminium plastic become the best active packaging system.
