Pendugaan Masa Kadaluarsa Ubi Kayu (Manihot esculenta Crantz) Instan pada Beberapa Bahan Kemasan
Abstract
The shelf life estimating of instant cassava were determined by analyzing the moisture sorption of it. The instant cassava was made into cube form with dimension of 0,5 cm x 0,5 cm x 0,5 cm and used as samples to analyzing the moisture sorption isotherm characteristic. Moisture sorption isotherms of it were determined at 28±2°C using standard gravimetric static method over a range of equilibrium relative humidity (ERH) from 6.90%-97.90%. The experimental data were fitted by Henderson model and well predicted almost at each point of aw. The data of instant cassava’s moisture sorption isotherm followed type II behavior. The shelf life of it were calculated using Labuza equation with three different packaging materials: low density polyethylene (LDPE) of 0.03 mm thickness, polypropylene (PP) of 0.03 mm thickness and retort pouch. The shelf life of instant cassava using those three packaging materials were obtained for 103, 88 and 3502 days, respectively.
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References
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Ajisegiri, E.S.A., Chukwu, O., Sopade, P.S., 2007. Moisture-Sorption Study of Locally-Parboiled Rice. AU J.T. 11(2):86-90
Alcântara, S., Almeida, F., Silfa, F., Gomes, J., Adsorption Isotherms of the Dry Cashew Apple. Rev Bras Eng Agríc Ambient. 2009 Jan-Feb. 13 (1): 81-87.
Anonimh. 1984. Method of Analysis. AOAC. Association of Analytical Chemistry, Washington.
Anandito, R. B. K., Basito., Handayani, H. T. 2010. Kinetika Penurunan Kadar Vanilin Selama Penyimpanan Polong Panili Kering pada Berbagai Kemasan Plastik. Agrointek Vol 4, No. 2 Agustus 2010: 146-150
Chirife, J., Iglesias, H. 1978. Equations for Fitting Water Sorption Isotherms of Food: A Revies. Int. J. Food Eng. 77(1):194-199
Famurewa, J. A. V., Oluwamukomi, M. O., Alaba, J. O., 2012. Storage Stability of Pupuru Flour (A Cassava Product) at Room Temperature. British Journal of Applied Science & Technology. 2(2): 138-145.
Kusnandar, F. 2006. Disain Percobaan dalam Penetapan Umur Simpan Produk Pangan dengan Metode ASLT (Model Arrhenius dan Kadar Air Kritis). Modul Pelatihan: Pendugaan dan Pengendalian Umur Simpan Bahan dan Produk Pangan. 7-8 Agustus 2006, Bogor.
Labuza, T.P. 1968. Sorption Phenomena in Foods. Journal of Food Technol. 22:263-272
Labuza, T. P. 1980. Enthalphy Entrophy Compensation on Food Reaction. Journal Food Technol. 34(2):67
Labuza, T. P. 1982. Shelf Life Dating of Foods. Food and Nutrition Press., Inc., Westport, Connecticut
Labuza, T. P.1984. Application of Chemical Kinetits to Deterioration of Food. Journal of Chem. Edu. 61:348-358.
Lamauro, R. M. 1984. Diffucion of Water in Food During Storage. Thesis. University of Minnesota. USA.
Rahayu, W.P., Arpah, M., Diah, E. 2005. Penentuan Waktu Kadaluarsa dan Model Sorpsi Lembab Biji dan Bubuk Lada Hitam. Jurnal,. Teknol dan Industri Pangan.
Septianingrum, E., 2008. Perkiraan Umur Simpan Tepung Gaplek yang Dikemas dalam Berbagai Kemasan Plastik Berdasarkan Kurva Isoterm Sorpsi Lembab. Skripsi. Program Studi Teknologi Hasil Pertanian, fakultas Pertanian, Universitas Sebelas Maret.
Syrief, R., Halid, H. 1993. Teknologi Penyimpanan Pangan. Arcan. Jakarta
Togrul, H., Arslan, N. Moisture Sorption Isotherms and Thermodynamic Properties of Walnut Kernels. 2007. J Stored Prod Res. July-Sept: 43 (3): 252-264.
Walpole, R. E. 1995. Pengantar Statistika. Edisi ke 3. Gramedia Pustaka Utama. Jakarta
Wariyah, C., Supriyadi. 2010. Isoterm Sorpsi Lembab Beras Berkalsium. Agritech, Vol. 30, No. 4, November 2010.
Widowati, S., Herawati, H., Syarief, R., Suyatma, N. E., Prasetia, H. A., 2010. Pengaruh Isoterm Sorpsi Air Terhadap Stabilitas Beras Ubi. J. Teknol. Dan Industri Pangan. XXI (2): 123-128.
Wijaya, I, M, A, S., Suter, I, K., Yusa, N, M. 2014. Karakteristik Isotermis Sorpsi Air dan Umur Simpan Ledok Instan. Agritech, Vol.34, No.1, Februari 2014.
Wrasiati, L.P., Wijaya, A.S., Suter, K., 2013. Aplikasi Teknik Pemasakan Bertekanan (Pressure Cooker) dan Pembekuan sebagai Upaya Meningkatkan Mutu dan Memperpanjang Umur Simpan Ledok Instan. Penelitian Hibah Bersaing. Universitas Udayana
Zapata M, J, E., Quintero C, O, A., Porras B, L, D. 2014. Sorption Isotherms for Oat Flakes (Avena sativa L). Agron. Colomb. 32(1): 52-58
How to Cite
FITRIANI, Pande Elza.
Pendugaan Masa Kadaluarsa Ubi Kayu (Manihot esculenta Crantz) Instan pada Beberapa Bahan Kemasan.
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 2, n. 1, p. 058-068, mar. 2015.
ISSN 2477-2739.
Available at: <https://ojs.unud.ac.id/index.php/pangan/article/view/18607>. Date accessed: 26 apr. 2024.
Issue
Section
Articles
Keywords
instant cassava; equilibrium moisture content; moisture sorption isotherm modeling;Henderson model; shelf life
