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

Septia Ardiani (Department of Industrial Technology, Politeknik Negeri Media Kreatif, Jakarta, Indonesia)
Elviana (Department of Industrial Technology, Politeknik Negeri Media Kreatif, Jakarta, Indonesia)
Supardianningsih (Department of Industrial Technology, Politeknik Negeri Media Kreatif, Jakarta, Indonesia)
Lukman Nulhakim (Manufacturing Engineering Technology, Politeknik Enjinering Indorama, Purwakarta, Indonesia)
Jepri Sutanto (Research Organization for Nuclear Energy, National Research and Innovation Agency (BRIN), Indonesia)
Annisa Jasmine (Department of Industrial Technology, Politeknik Negeri Media Kreatif, Jakarta, Indonesia)
AzZahra Sabila Luqman (Department of Industrial Technology, Politeknik Negeri Media Kreatif, Jakarta, Indonesia)

Eksakta : Berkala Ilmiah Bidang MIPA
Vol. 27 No. 04 (2026): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464) In Progress

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.