Table 2 Summary of recent studies on wajik

1

Identification of lypolitic bacteria

Discovered gram-negative bacteria with spherical and rods shape

Indicated similarity to Acinetobacter and Pseudomonas

Susilowati et al. [7]

2

Application of food safety management system

Implementation of Hazard Analysis Critical Control Point (HACCP) system

Cooking and Packaging steps were critical control points

Zakaria [51]

3

Packaging design through the quality function deployment method

Art paper ivory type was the best choice for secondary packaging

Wax paper was the best for primary packaging

Setiawati and Mulyati [70]

4

Increasing of added value of wajit through innovative packaging

The use of corn husk combined with polypropylene film and folding carton could improve the added value and shelf life

Pudjiastuti and Herman [71]

5

New packaging with chitosan-PVA film instead of synthetic plastic

Inhibited free fatty acid production

Prolonged the shelf life until day 10

Fitria et al. [72]

6

Identification of contaminant molds

Found 55% of contaminant samples by Aspergillus spp.

Maryatin [74]

7

Nutritional characterization on wajik produced in Bengkulu area

The nutritional properties with 3.67% protein, 5.45% fat, and 22.54% carbohydrate

Yunita and Nur’aini [75]

8

Innovative formulation with the addition of jackfruit and its seeds

Improved the sensory characteristics

The panelist (50%) liked the developed wajik

Miftahul et al. [76]

9

Modification of ingredients, chocolate on physical and sensory properties

Affected color difference (delta E)

Improved cocoa flavor, bitterness, oiliness, and overall likeness

Darojah [77]

10

Modification of steaming time on physical and sensory properties

Decreased texture characteristic (hardness)

Reduced product likeness value

Darojah [77]

11

Application of oil paper and edible film from tapioca

Oil paper packaging had longer shelf life comparing with edible film based on sensory test and thiobarbituric acid (TBA) value

Novitasari et al. [78]