Pemodelan Isoterm Sorpsi Air Biskuit Coklat Menggunakan Persamaan Caurie

Cahyanti, Margareta Novian Cahyanti

doi:10.17728/jatp.170

Cited by 3 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tingginya nilai aktivitas air berbanding lurus dengan nilai . Sesuai dengan penelitian Cahyanti (2016), nilai kadar air, aktivitas air dan RH berbanding lurus. Kemudian lama penyimpanan juga mempengaruhi bertambahnya aktivitas air.…”

Section: Aktivitas Air Jamur Tiramunclassified

Karakteristik Mutu Jamur Tiram (Pleurotus ostreatus) Menggunakan Berbagai Metode Pengemasan pada Penyimpanan Suhu Rendah

Aftukha

Purbasari

2021

JTEP-L

View full text Add to dashboard Cite

Oyster mushrooms (Pleurotus ostreatus) include holticulture products that have a high moisture content. High water content can speed up the process of respiration rate, causing oyster mushrooms to easily damage. An alternative that can be used to overcome the problem of oyster mushroom damage is to slow down the rate of respiration by packaging. The purpose of this study is to analyze the quality characteristics of oyster mushrooms as well as the influence of packaging methods and storage time at low temperatures (5 °C). This study used two factors, namely packaging method and storage length. The data was analyzed using factorial anova two mix factors with tests (a = 5 %), if obtained differently real then conducted follow-up test Tukey. The results showed the best packaging method is found in vacuum packaging with the highest texture value of 0,004 N/mm2. The highest color brightness value is 83,15. The lowest moisture content value is 88%. The lowest water activity value was 0,895 and the lowest weight was 2,47%. Keywords: oyster mushrooms, packaging, storage, temperature, quality

show abstract

Section: Aktivitas Air Jamur Tiramunclassified

Karakteristik Mutu Jamur Tiram (Pleurotus ostreatus) Menggunakan Berbagai Metode Pengemasan pada Penyimpanan Suhu Rendah

Aftukha

Purbasari

2021

JTEP-L

View full text Add to dashboard Cite

show abstract

“…Deterioration of biscuit quality was related to the texture of the product that is cause of water vapor absorb from the environment through the packaging. Research about the assessment shelf-life of the biscuit product using critical moisture content approach has been done in many research and the result showed that predicted expired date relative same with real expired date that claim by producer (Kusnandar et al, 2010;Diukareva et al, 2014;Cahyanti et al, 2016). Therefore this research used the Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach acceleration method according the critical moisture content to predict the shelf life of of banana-energy bar.…”

Section: Introductionmentioning

confidence: 99%

Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

et al. 2021

View full text Add to dashboard Cite

The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach.

show abstract

Moisture sorption isotherm and shelf life of pumpkin and arrowroot starch-based instant porridge

Slamet

Praseptiangga

Hartanto

et al. 2020

AIP Conference Proceedings

View full text Add to dashboard Cite

Pemodelan Isoterm Sorpsi Air Biskuit Coklat Menggunakan Persamaan Caurie

Cited by 3 publications

References 4 publications

Karakteristik Mutu Jamur Tiram (Pleurotus ostreatus) Menggunakan Berbagai Metode Pengemasan pada Penyimpanan Suhu Rendah

Karakteristik Mutu Jamur Tiram (Pleurotus ostreatus) Menggunakan Berbagai Metode Pengemasan pada Penyimpanan Suhu Rendah

Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

Moisture sorption isotherm and shelf life of pumpkin and arrowroot starch-based instant porridge

Contact Info

Product

Resources

About