Effects of Modified Atmosphere Packaging and Densified Dry Bacterial Cellulose on the Physicochemical and Microbiological Stability of Beneng Taro Flour during Storage

Septia Ardiani; Elviana; Supardianningsih; Lukman Nulhakim; Jepri Sutanto; Annisa Jasmine; AzZahra Sabila Luqman

doi:10.24036/eksakta/vol27-iss04/730

EKSAKTA: Berkala Ilmiah Bidang MIPA

Open Access

Effects of Modified Atmosphere Packaging and Densified Dry Bacterial Cellulose on the Physicochemical and Microbiological Stability of Beneng Taro Flour during Storage

Septia Ardiani ¹

, Elviana ¹

, Supardianningsih ¹

, Lukman Nulhakim ²

, Jepri Sutanto ³

, Annisa Jasmine ¹

, AzZahra Sabila Luqman ¹

¹ Department of Industrial Technology, Politeknik Negeri Media Kreatif, Jakarta, Indonesia

² Manufacturing Engineering Technology, Politeknik Enjinering Indorama, Purwakarta, Indonesia

³ Research Organization for Nuclear Energy, National Research and Innovation Agency (BRIN), Indonesia

Published 2026-08-25

Vol. 27 No. 04 (2026) PAGES 686-703

DOI 10.24036/eksakta/vol27-iss04/730

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Abstract

Beneng taro flour is a hygroscopic food powder susceptible to quality deterioration during storage. This study evaluated the effects of Modified Atmosphere Packaging (MAP) and densified dry bacterial cellulose on its physicochemical and microbiological stability. Five treatments were investigated: air (P1), 100% N₂ (P2), 100% O₂ (P3), 100% N₂ + bacterial cellulose (P4), and 100% O₂ + bacterial cellulose (P5) during 12 weeks of storage. Two-way ANOVA of log₁₀-transformed Total Plate Count (TPC) showed significant effects of packaging treatment, storage time, and their interaction (P < 0.05). At week 12, P2 and P4 exhibited the lowest TPC values, at 263 ± 116 and 387 ± 131 CFU/g, respectively. Moisture content was significantly negatively correlated with Log₁₀ TPC (r = −0.350, P = 0.0186), whereas ash content showed a positive but non-significant correlation (r = 0.281, P = 0.0616). Multiple linear regression showed that moisture and ash contents jointly explained 59.2% of the variation in Log₁₀ TPC (R² = 0.592, P < 0.001). Overall, nitrogen-based MAP was associated with improved microbiological stability of Beneng taro flour, while densified dry bacterial cellulose showed potential as a complementary moisture-management component.

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Effects of Modified Atmosphere Packaging and Densified Dry Bacterial Cellulose on the Physicochemical and Microbiological Stability of Beneng Taro Flour during Storage

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