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Heat Transfer Behavior That Happen on Various Packaging of Consumed Potatoes (Solanum tuberosum L.) during Storage of Room Temperature

Authors

  • Ni Putu Budisetiari Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • Ida Ayu Rina Pratiwi Pudja Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • Ida Bagus Putu Gunadnya Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2023.v11.i02.p19

Keywords:

heat transfer, potato, storage time

Abstract

This research was conducted to determine heat transfer, quality changes, and to find out the best results when storing potatoes at room temperature with different packaging. This study used a randomized block design (RAK) with 2 factors: storage time (5 days, 10 days, and 15 days) and packaging (cardboard, wood, and styrofoam). The packaging used is 20 cm x 15 cm x 15 cm. Measurements of heat transfer, temperature, and humidity will be carried out every 8 hours. Other parameter measurements such as moisture content, weight loss, color, and texture will be tested every 5 days. The results of the study showed that the higher the day the heat transfer reached 34.90 with the type of wooden kotak packaging, while for the observation of the temperature parameter the highest value reached 28.90 ºC on the Styrofoam packaging type, for the humidity parameter the highest value reached
92, 58% in the type of cardboard kotak packaging, the highest water content occurred in the cardboard kotak packaging with a moisture content value of 88.01%, the highest weight loss occurred in the type of wooden packaging 3.81%, the color of potatoes with the highest value occurred in the Styrofoam packaging type with a value of color 47.79 and the highest texture occurred in the packaging 68.45 gf, from these results the packaging that is able to maintain the quality of potatoes well is the type of wooden
kotak packaging.

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Published

2023-09-30 — Updated on 2026-02-11

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How to Cite

Budisetiari, N. P., Pudja, I. A. R. P., & Gunadnya, I. B. P. (2026). Heat Transfer Behavior That Happen on Various Packaging of Consumed Potatoes (Solanum tuberosum L.) during Storage of Room Temperature . Jurnal BETA (Biosistem Dan Teknik Pertanian), 11(2), 411–418. https://doi.org/10.24843/JBETA.2023.v11.i02.p19 (Original work published September 30, 2023)

Issue

Vol. 11 No. 2 (2023): September

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