FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach]
The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach. According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous ric...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/3404 |
| _version_ | 1831537902389035008 |
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| author | Sugiyono1)* Fransisca1) Aton Yulianto2) |
| author_facet | Sugiyono1)* Fransisca1) Aton Yulianto2) |
| author_sort | Sugiyono1)* |
| collection | DOAJ |
| description | The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach. According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice flour. Addition of glutinous rice flour in the formula changed the proportion of amylose and amylopectin in the batter. As a result, the retrogradation of the batter decreased and the texture of its fried product was preferred. A critical moisture approach was used to predict the shelf life of the batter. The critical moisture content of the batter was 0.16 g H2O/g solid.The isotherm sorption phenomenon of the batter was best described using Hasley model. The shelf life of the product was 7 months when packaged in polypropylene (0,07 g/m2day.mmHg) at 85% RH. |
| first_indexed | 2024-12-16T23:14:44Z |
| format | Article |
| id | doaj.art-714d4d274692401ba5db4bc05ccb34e4 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-16T23:14:44Z |
| publishDate | 2010-12-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-714d4d274692401ba5db4bc05ccb34e42022-12-21T22:12:20ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2010-12-0121295101FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach]Sugiyono1)*Fransisca1)Aton Yulianto2)The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach. According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice flour. Addition of glutinous rice flour in the formula changed the proportion of amylose and amylopectin in the batter. As a result, the retrogradation of the batter decreased and the texture of its fried product was preferred. A critical moisture approach was used to predict the shelf life of the batter. The critical moisture content of the batter was 0.16 g H2O/g solid.The isotherm sorption phenomenon of the batter was best described using Hasley model. The shelf life of the product was 7 months when packaged in polypropylene (0,07 g/m2day.mmHg) at 85% RH.http://journal.ipb.ac.id/index.php/jtip/article/view/3404corn flourbattershelf lifecritical moisture |
| spellingShingle | Sugiyono1)* Fransisca1) Aton Yulianto2) FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach] Jurnal Teknologi dan Industri Pangan corn flour batter shelf life critical moisture |
| title | FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach] |
| title_full | FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach] |
| title_fullStr | FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach] |
| title_full_unstemmed | FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach] |
| title_short | FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach] |
| title_sort | formulasi tepung penyalut berbasis tepung jagung dan penentuan umur simpannya dengan pendekatan kadar air kritis formulation of corn flour based batter and prediction of its shelf life using critical moisture approach |
| topic | corn flour batter shelf life critical moisture |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/3404 |
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