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Food packaging has several functions such as to keep the food clean, to prevent contaminations by microorganisms, to protect the product from any physical and chemical harm. This research aimed to know the effects of packaging’s materials variations toward the storage of the instant uduk rice, and the levels of panellists’ preference toward the instant uduk rice’s taste, scent, and colour. The result of the study from the laboratory test showed significantly that there we difference of the bacterial contamination toward the instant uduk rice which was packaged with aluminium foil and plastics. The packaging size was 1.2 x 10 for the plastics and 5.3 x 10 for aluminium foils. They were for eight weeks of food stores. The result of the organoleptic test showed that there were significant differences between aluminium foils and plastics packaging for the predilection of colour and aroma, with the value of 0.046 and 0.006 (less than 5%). On the other hand, there was no significant difference for the taste with the value of 0.694 (more than 5%), while for the predilection, in general, showed significant difference with the value of 0.0496 (less than 5%). Keywords— instant uduk rice; packaging variation; storage; predilection level.

Effects Of Packaging Variations Toward The Level Of Bacteria's Contamination In Instant Uduk Rice