ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life]
Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2005-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/500 |
| _version_ | 1818840837925109760 |
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| author | Rita Hayati1) Aminah Abdullah2) Mohd Khan Ayob2) Soewarno T Soekarto3) |
| author_facet | Rita Hayati1) Aminah Abdullah2) Mohd Khan Ayob2) Soewarno T Soekarto3) |
| author_sort | Rita Hayati1) |
| collection | DOAJ |
| description | Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical points of moisture content and water activity were M, of 5.09 % db (4.73 % wb) and ar of 0.44 respectively. The second critical points were water content M5 of 19.38 % db(15.2 % wb) and water activity as of 79 % respectively. The upper limit of he tertiary bound water (Mt) was 75.3 % db (43.0 % wb). Sate sample in the primary bound water fraction (represented by moisture content at 5.0 % rib / 4.73 % wb), was stable in color and appearance, but slightly rancid due to molecular mobility of the liquid oil content The sample in the secondary bound water fraction (represented by moisture content of 15.0% db / 13.0% wb), has a color change to darker brown: and in the tertiary bound water fraction (represented by moisture of 30.5 % db / 23.4 % wb), mold growth appeared on the 10th day storage. The characteristics of the Malaysian Sate indicated an intermediate moisture food (IMF) with water content of 37.5% wb, water activity of 0.9 and limited shelf tile to, few days at room temperature. |
| first_indexed | 2024-12-19T04:16:32Z |
| format | Article |
| id | doaj.art-7261725245204cb7b25073a3241c8abc |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-19T04:16:32Z |
| publishDate | 2005-12-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-7261725245204cb7b25073a3241c8abc2022-12-21T20:36:17ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2005-12-01163191198ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life]Rita Hayati1)Aminah Abdullah2)Mohd Khan Ayob2)Soewarno T Soekarto3)Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical points of moisture content and water activity were M, of 5.09 % db (4.73 % wb) and ar of 0.44 respectively. The second critical points were water content M5 of 19.38 % db(15.2 % wb) and water activity as of 79 % respectively. The upper limit of he tertiary bound water (Mt) was 75.3 % db (43.0 % wb). Sate sample in the primary bound water fraction (represented by moisture content at 5.0 % rib / 4.73 % wb), was stable in color and appearance, but slightly rancid due to molecular mobility of the liquid oil content The sample in the secondary bound water fraction (represented by moisture content of 15.0% db / 13.0% wb), has a color change to darker brown: and in the tertiary bound water fraction (represented by moisture of 30.5 % db / 23.4 % wb), mold growth appeared on the 10th day storage. The characteristics of the Malaysian Sate indicated an intermediate moisture food (IMF) with water content of 37.5% wb, water activity of 0.9 and limited shelf tile to, few days at room temperature.http://journal.ipb.ac.id/index.php/jtip/article/view/500Malaysian sata critical awcritical moisturesorption isothermshelf life |
| spellingShingle | Rita Hayati1) Aminah Abdullah2) Mohd Khan Ayob2) Soewarno T Soekarto3) ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life] Jurnal Teknologi dan Industri Pangan Malaysian sata critical aw critical moisture sorption isotherm shelf life |
| title | ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life] |
| title_full | ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life] |
| title_fullStr | ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life] |
| title_full_unstemmed | ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life] |
| title_short | ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life] |
| title_sort | analisis kadar air dan aktifitas air kritikal produk sata dari malaysia dan implikasinya pada sifat sifat produk dan umur simpannya analysis of critical moisture and water activity of malaysian sata and its implication to product characteristics and shelf life |
| topic | Malaysian sata critical aw critical moisture sorption isotherm shelf life |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/500 |
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