PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach]

  • Feri Kusnandar Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian,Institut Pertanian Bogor, Bogor
  • Dede R. Adawiyah Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian,Institut Pertanian Bogor, Bogor
  • Mona Fitria Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian,Institut Pertanian Bogor, Bogor
Keywords: Biscuits, shelf life, ASLT method, critical moisture content

Abstract

The objective of this research was to determine the shelf-life of commercial soft and hard dough biscuits packed in metallized plastics by using a critical moisture content approach. The critical moisture contents, which were reached when the biscuits started to loss their crispiness and firmness, were 0,064 g H2O/g dried solid for soft dough biscuit and 0.069 g H2O/g dried solid for hard dough biscuit. The soft dough biscuits stored at 30oC and relative humidity of 75% had shelf life of 17.4 months, while that of hard dough biscuit at the same storage condition had shelf life of 16.5 months.

Published
2010-12-22
How to Cite
Kusnandar, F., Adawiyah, D. R., & Fitria, M. (2010). PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach]. Jurnal Teknologi Dan Industri Pangan, 21(2), 117. Retrieved from http://journal.ipb.ac.id/index.php/jtip/article/view/3407