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]

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]

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, w...

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Bibliographic Details
Main Authors: Feri Kusnandar*, Dede R. Adawiyah, Mona Fitria
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2010-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Biscuits
shelf life
ASLT method
critical moisture content
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/3407

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/3407

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