PENGARUH JENIS KEMASAN TERHADAP MUTU FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN “ELVIZA” BERBASIS SARI BUNGA MAWAR

Packaging is material used to wrap and protect products from hazards that arise both during distribution and storage. However, each type of packaging has different physical characteristics and resistance to light and oxygen. This study aims to determine the effect of packaging type on physicochemical and organoleptic characteristics, and the most effective type of packaging in maintaining physicochemical and organoleptic quality stability of Elviza drinks. The method used is a completely randomized design (CRD) with one factor of four levels, namely P1 (plastic cup+cardboard), P2 (round bottle+PE shrink plastic), P3 (botanical bottle+PE shrink plastic), P4 (roseit bottle+PE shrink plastic). The parameters analyzed included pH, total soluble solids (TPT), vitamin C, anthocyanins, antioxidant activity, color intensity, and organoleptic test. The results showed a range of pH values (2,88-3,17); vitamin C (2,11-3,99 mg/100 mL); anthocyanin (2,02-5,86 mg/L); antioxidant activity (46,92-75,26%); TPT (5,33-7,17⁰brix); color intensity L (30,77-32,26), a (5,16-6,28), b (1,91-2,31); organoleptic color (4,04-4,28), aroma (3,60-3,80), taste (3,64-4,04), preference (3,72-4,28). The type of packaging in rose flower juice “Elviza” has a very significant effect on pH, vitamin C, antioxidant activity, and organoleptic favorability. However, the type of packaging did not significantly affect anthocyanin content, total soluble solids (TPT), color intensity, color organoleptic, aroma and taste. P1 (plastic cup+cardboard) is the best treatment in terms of physicochemical and organoleptic properties because it has values that tend to be normal, stable, and most preferred by panelists.