This study was conducted to determine the effect s of different packaging mate rials on the
physicochemical and sensorial properties of traditional fried snack, Re mpeyek . The samples were
physically analysed for the texture ( and color. Peroxide Value (PV) and Acid Value
( were the chemical analyses use d to measure the ra ncidity level of Re mpeyek during storage.
O n the other hand, Quantitative Descriptive Analysis (QDA) was conducted to describe the
sensory characteristics of Re mpeyek . All analyses were carried out for an interval of every month
until 2 m onths of storage. The Re mpeyek samples in this study were pack ed in five different types
of p ackaging including Polyethylene Terephthalate (PETE or PET), PET with oxygen absorber,
Low Density P o lyethylene (LDPE), LDPE with oxygen absorber and aluminiu m layer. In term s
of ha rdness, Re mpeyek that were packed in PET with oxygen absorber require d the lowest force
with 1198.93 ± 78.70 (g) while LDPE show ed the highest force to break the sample with 2669.86
± 905.72 (g) for 2 month s of st o rage. The lightness (L*) and redness (a*) of Re mpeyek decreased gradually while the yellowness (b*) displayed fluctuation readings along with the storage.
Besides, the rancidity level of Re mpeyek that was determine d through PV significantly increase d
from 0 month (5.58 6.41 meq/g) to 2 month s (1 4.42 39.75 meq/g) of storage. Similarly, the
AV was significantly increase d from 0 month (1.5 1 1.71 mg KOH/g) to 2 month s (4.37 6.17
mg KOH/g) of stor age In terms of QDA , the color of Re mpeyek show ed no significant changes
but the score for aroma wa s significantly reduce d f rom 0 month to 2 month s of storage in LDPE
and LDPE with oxygen absorber Meanwhile, the score s for taste and hardness were reduce d
si gnificantly from 0 month to 2 months of storage regardless of the types of packaging used.