Effects of active packaging for maintaining quality of "wingko" traditional food in a tropical environment

Wingko is a traditional food that popular as souvenir food which made from coconut with flat round shape, high fat and medium water content, and the tropical environment was directly affected shelf-life and the quality of wingko food. Objective of the research was to analyze the effects of active and vacuum packaging on quality of wingko food. Home wingko industry in Kotagede Yogyakarta was produced for sample wingko food, then, repacked using polyethylene plastic for three packaging treatments, firstly packaged without added active packaging and vacuum, second packaged with added active packaging without vacuum, and third packaged with added active packaging with vacuum and wingko food without packaging as a control. All treatments of food sample were stored at tropical ambient temperature. Physicochemical quality parameter were analysed using standard method such as color, hardness, water content, free fatty acid content, pH, and microorganism growth using yeast and mould test. Based on the result, we found that vacuum packaging with and without added active packaging can be maintained the quality of wingko food during their storage compare with that on control. Rancidity and mould can be pressurized their growth during wingko food stored using a vacuum with active packaging. © Published under licence by IOP Publishing Ltd.