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
id doaj-9c60ac5c519049ccae4bf14bce4ffaac
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spelling doaj-9c60ac5c519049ccae4bf14bce4ffaac2020-11-24T22:49:23ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2010-12-01212117122PENDUGAAN 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*Dede R. AdawiyahMona FitriaThe 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.http://journal.ipb.ac.id/index.php/jtip/article/view/3407Biscuitsshelf lifeASLT methodcritical moisture content
collection DOAJ
language English
format Article
sources DOAJ
author Feri Kusnandar*
Dede R. Adawiyah
Mona Fitria
spellingShingle Feri Kusnandar*
Dede R. Adawiyah
Mona Fitria
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
Biscuits
shelf life
ASLT method
critical moisture content
author_facet Feri Kusnandar*
Dede R. Adawiyah
Mona Fitria
author_sort Feri Kusnandar*
title 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]
title_short 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]
title_full 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]
title_fullStr 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]
title_full_unstemmed 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]
title_sort 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]
publisher Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
series Jurnal Teknologi dan Industri Pangan
issn 1979-7788
2087-751X
publishDate 2010-12-01
description 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.
topic Biscuits
shelf life
ASLT method
critical moisture content
url http://journal.ipb.ac.id/index.php/jtip/article/view/3407
work_keys_str_mv AT ferikusnandar pendugaanumursimpanprodukbiskuitdenganmetodeakselerasiberdasarkanpendekatankadarairkritisacceleratedshelflifetestingofbiscuitsusingacriticalmoisturecontentapproach
AT dederadawiyah pendugaanumursimpanprodukbiskuitdenganmetodeakselerasiberdasarkanpendekatankadarairkritisacceleratedshelflifetestingofbiscuitsusingacriticalmoisturecontentapproach
AT monafitria pendugaanumursimpanprodukbiskuitdenganmetodeakselerasiberdasarkanpendekatankadarairkritisacceleratedshelflifetestingofbiscuitsusingacriticalmoisturecontentapproach
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