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PREDIKSI UMUR SIMPAN TEPUNG WIKAU MAOMBO MENGGUNAKAN PENDEKATAN KADAR AIR KRITIS
ABSTRACTWikau maombo, traditional food in Buton, Southeast Sulawesi, is a cassava product processed by seawater immersion and fermentation. The shelf life of Wikau maombo flour as dry food products was predicted using ASLT (accelerated shelf-life testing) method through the critical moisture content approach based on the sorption isotherm curve of the equilibrium moisture value at each RH of saturated solution/salt. This study aimed to predict the shelf life of Wikau maombo flour packaged using polypropylene plastic with different thickness, ie. 0.06 mm (WM1) and 0.08 mm (WM2). The results show that the initial moisture content of Wikau maombo flour was 10.27%. Critical moisture contents of WM1 and WM2 samples at Relative Humidity (RH) of 75% were 11.11% and 11.28%, respectively. Isotherm sorption curve of WM1 and WM2 sample were Sigmoid (S) which selected sorption isotherm curve (Caurie model) as the appropriate sorption isotherms equation. The smallest value of mean relative deviation (MRD) in WM1 and WM2 samples were 1.49 and 2.48, respectively. The respective shelf life of WM1 and WM2 products were 318.43 days (10 months 18 days) and 434.22 days (1 year 2 months).Keywords: critical moisture content; shelf life; wikau maombo.ABSTRAKWikau maombo merupakan makanan tradisional di Buton, Sulawesi Tenggara. Wikau maombo merupakan produk olahan ubi kayu melalui proses perendaman dalam air laut dan fermentasi. Umur simpan tepung Wikau mambo sebagai produk pangan kering diprediksi dengan metode ASLT (Accelerated Shelf-Life Testing) melalui pendekatan kadar air kritis berdasarkan kurva isotherm sorpsi dari nilai kadar air kesetimbangan pada masing-masing RH penyimpanan larutan/garam jenuh. Untuk medapatkan kemulusan kurva yang tinggi, dibuat model-model persamaan sorpsi isotermis yang mana dipilih lima model persamaan matematis yaitu model Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin. Persamaan tersebut dapat menjelaskan fenomena sorpsi isotermis secara teoritis pada jangkauan nilai aktivitas air (aw) yang luas. ...
PREDIKSI UMUR SIMPAN TEPUNG WIKAU MAOMBO MENGGUNAKAN PENDEKATAN KADAR AIR KRITIS
ABSTRACTWikau maombo, traditional food in Buton, Southeast Sulawesi, is a cassava product processed by seawater immersion and fermentation. The shelf life of Wikau maombo flour as dry food products was predicted using ASLT (accelerated shelf-life testing) method through the critical moisture content approach based on the sorption isotherm curve of the equilibrium moisture value at each RH of saturated solution/salt. This study aimed to predict the shelf life of Wikau maombo flour packaged using polypropylene plastic with different thickness, ie. 0.06 mm (WM1) and 0.08 mm (WM2). The results show that the initial moisture content of Wikau maombo flour was 10.27%. Critical moisture contents of WM1 and WM2 samples at Relative Humidity (RH) of 75% were 11.11% and 11.28%, respectively. Isotherm sorption curve of WM1 and WM2 sample were Sigmoid (S) which selected sorption isotherm curve (Caurie model) as the appropriate sorption isotherms equation. The smallest value of mean relative deviation (MRD) in WM1 and WM2 samples were 1.49 and 2.48, respectively. The respective shelf life of WM1 and WM2 products were 318.43 days (10 months 18 days) and 434.22 days (1 year 2 months).Keywords: critical moisture content; shelf life; wikau maombo.ABSTRAKWikau maombo merupakan makanan tradisional di Buton, Sulawesi Tenggara. Wikau maombo merupakan produk olahan ubi kayu melalui proses perendaman dalam air laut dan fermentasi. Umur simpan tepung Wikau mambo sebagai produk pangan kering diprediksi dengan metode ASLT (Accelerated Shelf-Life Testing) melalui pendekatan kadar air kritis berdasarkan kurva isotherm sorpsi dari nilai kadar air kesetimbangan pada masing-masing RH penyimpanan larutan/garam jenuh. Untuk medapatkan kemulusan kurva yang tinggi, dibuat model-model persamaan sorpsi isotermis yang mana dipilih lima model persamaan matematis yaitu model Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin. Persamaan tersebut dapat menjelaskan fenomena sorpsi isotermis secara teoritis pada jangkauan nilai aktivitas air (aw) yang luas. ...
PREDIKSI UMUR SIMPAN TEPUNG WIKAU MAOMBO MENGGUNAKAN PENDEKATAN KADAR AIR KRITIS
Wahyuni, Sri (author) / Azis, Thamrin (author) / Dewi, Dian Puspita (author) / Juwita, Citra (author) / holilah, holilah (author)
2020-07-26
doi:10.33772/jstp.v5i3.13112
Jurnal Sains dan Teknologi Pangan; Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan ; 2527-6271 ; 10.33772/jstp.v5i3
Article (Journal)
Electronic Resource
English