ELFRIDA INTAN PUSPITA Pengarang Heny M. C. Sine, STP, M.Si Dosen Pembimbing 1 Tri Luchi Proklamita, SP., MP Dosen Pembimbing 2 Zulianatul Hidayah, STP., M.Sc Penguji 1 Dr. Julianus Dising, S.T., M.Si Penguji 2

This study aims to determine the effect of chlorine concentration as a disinfectant, to determine the effect of packaging with plastic wrapping film on the quality of carrots during storage at room temperature and to get the best interaction between the effect of chlorine concentatration as a disinfectant on packaging with plastic wrapping on the quality of carrots during storage at room. The research was conducted for 2 weeks, from 10 July – 24 July 2020 at the laboratory of Foods Processing Technology, Kupang State Agricultural Polytechnic. This study was designed based on RAK, with 9 treatments and 3 group and there are two factor, the first factor is the various chlorine concentrations D1= 0 ppm, D2= 50 ppm, D3= 100 ppm, D4=150 ppm and the second factor is packaging that is consists of P1= without packaging, P2= plastic wrapping packaging. Control were prepared without treatment as a comparison. Analysis of variance showed that the chlorine concentration of 100 ppm with HDPE plastic wrapping packaging had a very significant interaction with water content in storage 7 HSS (87.47) and 14 HSS (86.41), total dissolved solids in storage 7 HSS (8.20) and 14 HSS (9.07) and Vitamin C at storage 7 HSS (5.52) and 14 HSS (5.19). HDPE wrapping plastic packaging has a very significant effect on weight loss in storage 7 HSS (14.00) and 14 HSS (16.67), and texture on storage 7 HSS (680.67) and 14 HSS (614.67). Chlorine concentration had a very significant effect on the texture of 7 HSS (531.11) and 14 HSS (407.78) storage. Keywords : Carrots, Chlorine, Plastic Wrapping