Mathematical Model of Crackers Quality Changes During Recondition

Abstract

Crackers are a processed product that is much favored by the people of Indonesia. Crackers after frying have crunchy physical properties, however, if not stored properly the product is easy to change its physical properties, namely crackers become not crunchy or sluggish (mlempem). The change in crackers to "mlempem" can be understood because fried crackers have hygroscopic properties or easily absorb water. This study aims to examine changes in the quality of crackers during reconditioning, and the changes that occur are quantified in the form of a mathematical model. In this study, what is meant by reconditioning is an action to return the sluggish cracker to a crispy cracker. The quality of crackers is largely determined by the level of crispness. The physical properties of crackers that affect the level of crispness are water content, stress and strain. The research was conducted in a laboratory using ingredients in the form of crackers fried in sand (without oil) made from tapioca starch. The equipment used includes a stress and strain gauge (Universal Testing Machine), oven, analytical balance, sand fryer, tachometer, hygrometer, thermocouple, interface, data logger, and computer. The results of the study obtained a mathematical model of changes in the quality of crackers during reconditioning, which included reconditioning of moisture content, stress, and strain.