Penelitian ini bertujuan untuk mengetahui perubahan mutu jamu tradisional terhadap jenis pengemas plastik selama penyimpanan 2 bulan. Bahan baku yang digunakan adalah jamu serbuk instan dari Kabupaten Sumenep. Tahapan penelitian, jamu ditimbang dan dikemas menggunakan plastik yaitu PE dan PP disimpan suhu ruang 30 0C. Pengamatan dilakukan setiap seminggu. Parameter yang di uji adalah kadar air, uji fisik (warna jamu) dengan menggunakan color reader, organoleptik. Penelitian ini menggunakan RAL faktorial. Hasil penelitian menunjukkan bahwa jenis kemasan dan lama penyimpanan berpengaruh terhadap mutu jamu instan. Nilai kadar air PE 2,44% dan PP 2,03%. Uji fisik (warna) terhadap mutu jamu semakin menurun. Jenis kemasan plastik PP mampu mempertahankan warna jamu, kadar air, dan organoleptik di suhu ruang selama penyimpanan 2 bulan. Kata kunci : jamu, pengemas, penyimpanan, mutu.

The purpose of this study is to determine the change in quality of traditional herb medicine on the plastic container type for the storage of 2 months. The material used instant powder herb from Sumenep. The research stages are; the herb is weighed and packaged using plastic; PE and PP. Then, the herb is stored in a room with the degree of 30 0C. Observation is conducted every week. The parameters to be tested are moisture, physical (using color reader to determine the herb’s color) and organoleptic. The study uses RAL factorial. The result of study shows that type of container and storing period influence the quality of instant herb. Moisture value for PE is 2,44% and PP is 2,03%. Physical test on herb show the decreasing quality. PP plastic package shows the ability to maintain the color of herb, moisture and organoleptic in room temperature for 2 months. Keywords : herb, packaging, storage, quality.

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