ANALISIS KARAKTERISTIK DAN WAKTU PENYIMPANAN KEMASAN SNACK MULTIMATERIAL DAN MONOMATERIAL

BSTRAK
The increasing amount of flexible packaging waste in Indonesia has driven the need for environmentally friendly packaging solutions. This study aims to analyze and compare the physical, mechanical, and stability characteristics of snack packaging made from monomaterial and multimaterial structures. The research was conducted at PT. Indofood CBP Sukses Makmur, Tbk – Flexible Packaging Division, using a comparative quantitative approach. Tests were carried out on two types of 68-gram packaging with the structures OPP/ink/PE/VMBOPP/Resin PP (monomaterial) and OPP/ink/PE/VMPET/CPP (multimaterial). The evaluated parameters included Water Vapor Transmission Rate (WVTR), Oxygen Transmission Rate (O₂TR), tensile strength, sealing strength, bonding strength, and Coefficient of friction (COF). The samples were placed in an oven at 80°C for 7 weeks to simulate 3 years of storage at room temperature. Results showed that the monomaterial packaging demonstrated competitive performance, particularly in WVTR and tensile strength, although the O₂TR value was still higher compared to the multimaterial packaging. The monomaterial's characteristics, which closely resemble those of conventional packaging and its recyclability, highlight its significant potential to support plastic waste reduction policies. This study contributes to the development of sustainable packaging in the snack food industry.
Keywords: Monomaterial packaging, Multimaterial packaging, Flexible packaging, Barrier properties, Sustainable packaging.

Meningkatnya limbah kemasan fleksibel di Indonesia mendorong kebutuhan akan solusi kemasan yang ramah lingkungan. Penelitian ini bertujuan untuk menganalisis dan membandingkan karakteristik fisik, mekanis, serta stabilitas kemasan snack berbasis monomaterial dan multimaterial. Penelitian dilakukan di PT. Indofood CBP Sukses Makmur, Tbk – Flexible Packaging Division, dengan pendekatan kuantitatif komparatif. Uji dilakukan terhadap dua jenis kemasan ukuran 68 gr dengan struktur OPP/ink/PE/VMBOPP/Resin PP (monomaterial) dan OPP/ink/PE/VMPET/CPP (multimaterial). Parameter yang diuji meliputi WVTR (Water Vapor Transmission Rate), O₂TR (Oxygen Transmission Rate), tensile strength, sealing strength, bonding strength, dan COF (Coefficient of friction). Pengujian dilakukan dalam oven bersuhu 80°C selama 7 minggu untuk mensimulasikan penyimpanan selama 3 tahun pada suhu ruang. Hasil menunjukkan bahwa kemasan monomaterial memiliki performa yang kompetitif, terutama dalam nilai WVTR dan tensile strength, meskipun O₂TR masih lebih tinggi dibandingkan kemasan multimaterial. Karakteristik monomaterial yang mendekati kualitas kemasan yang pada umumnya, serta kemampuannya untuk didaur ulang, menunjukkan potensi besar dalam mendukung kebijakan pengurangan sampah plastik. Penelitian ini memberikan kontribusi dalam pengembangan kemasan berkelanjutan di industri makanan ringan.
Kemasan monomaterial, Kemasan multimaterial, Kemasan fleksibel, Sifat barrier, Kemasan berkelanjutan.