AKTIVITAS AIR, KURVA SORPSI ISOTHERMIS SERTA PERKIRAAN UMUR SIMPAN FLAKE UBI KAYU DENGAN VARIASI PENAMBAHAN KORO PEDANG
ABSTRACT: The aim of our study
determined water activity value, moisture sorption isotherm characteristic and
predicted shelf life of cassava flake with variation of jack bean addition. The
purpose of jack bean addition in to the flake to increase protein content. The
result showed that water activity content of flake with 30% jack bean addition
was 0,21±0,0034; 25% addition was 0,29±0,0027 and 20% addition was 0,21±0,0041.
The moisture sorption isotherm characteristic of the flake was adsorption type
(type II). Oswin equation can be used to predict the moisture content of flake
related with relative humidity of environment that suitable with sorption
isotherm curve. Flake with 25% jack bean addition packed in HDPE, stored in 85%
relatie humidity room had highest selft life, that was 284 days. The lowest
shelf life was flake with 25% and 20% addition packed in LDPE, stored in 95%
relative humidity. The value of the shelf life was 21 days
Keyword: packaging, moisture
sorption isotherm, shelf life, water activity, cassava flake, jack bean
Penulis: Triana Lindriati
Kode Jurnal: jppertaniandd160734
