<![CDATA[ABSTRACT The aim of this research was to find the effect of several types of packaging and storage time of the onion potato chips, and to estimate the shelf life of onion potato chips which were packed in polypropylene, polyethylene, and metalized plastic using accelerated method based on the critical moisture content approach. The effect of the types of packaging and storage time of the onion potato chips was determined using a completely randomized design with two factors,i.e.packaging type (K) (polypropylene; polyethylene; and metalized plastic) and storage time (M) (7 days; 14 days; 21 days ; and 28 days). The parameters analyzed were water content, fat content, free fatty acids, peroxide value, organoleptic values of color, aroma, flavor, and texture. The estimation of shelf life of onion potato chips was using accelerated method based on the critical moisture content approach. The results showed that the type of packaging had highly significant effect on water content, fat content, free fatty acids, peroxide, organoleptic value (aroma, flavor, and texture) and had significantl effect on organoleptic value of color. Storage time had highly significant effect on water content, fat content, free fatty acids, peroxide, organoleptic value (aroma, flavor, and texture) and had significant effect on organoleptic value of color. The interaction between the type of packaging and storage time had highly significant effect on organoleptic value of texture. The shelf life of onion potato chips which were packed with polyethylene, polypropylene, and metalized plastic were (at 75% RH : 15 days, 86 days and 498 days respectinaly); (at 80% RH : 11 days, 63 days, and 361 days respectinaly); and (at RH 85% : 7 days, 44 days and 254 days respectinaly). Keywords: Onion Potato Chips, Packaging Type, Storage Time, Shelf Life ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis kemasan dan lama penyimpanan terhadap kerupuk bawang kentang, dan untuk menduga umur simpan kerupuk bawang kentang yang dikemas dalam kemasan polypropylene, polyethylene, dan metalized plastic dengan metode akselerasi berdasarkan pendekatan kadar air kritis. Pengaruh berbagai jenis kemasan dan lama penyimpanan terhadap kerupuk bawang kentang menggunakan metode rancangan acak lengkap dengan 2 faktor yaitu penggunaan jenis kemasan (K) (polypropylene; polyethylene; dan metalized plastic) dan lama penyimpanan (M) (7 hari; 14 hari; 21 hari; dan 28 hari). Parameter yang dianalisa adalah kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai organoleptik warna, aroma, rasa, dan tekstur. Pendugaan umur simpan kerupuk bawang kentang menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis. Hasil penelitian menunjukkan bahwa jenis kemasan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai organoleptik (aroma, rasa, dan tekstur) dan memberikan pengaruh berbeda nyata terhadap nilai organoleptik warna. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar lemak, asam lemak bebas, bilangan peroksida, nilai organoleptik (aroma, rasa, dan tekstur) dan memberikan pengaruh berbeda nyata terhadap nilai organoleptik warna. Interaksi antara jenis kemasan dan lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap nilai organoleptik tekstur. Umur simpan kerupuk bawang kentang yang dikemas dengan kemasan polyethylene, polypropylene, dan metalized plastic pada masing-masing penyimpanan yaitu : (RH 75% : 15 hari, 86 hari, dan 498 hari); (RH 80% : 11 hari, 63 hari, dan 361 hari); dan (RH 85% : 7 hari, 44 hari, dan 254 hari). ]]>
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