CD Skripsi
Pendugaan Umur Simpan Kerupuk Sagu Dengan Pendekatan Kurva Isoterm Sorpsi Air
ABSTRACT
This research aims to determine the shelf life estimation of white and red
sago crackers by a water sorption isotherm curve approach model. This research
was carried out experimentally to determine the shelf life of white sago crackers
and red sago crackers by using polyethylene and polypropylene packaging. The
parameters observed consist of initial moisture content, critical moisture content,
equilibrium moisture content, a moisture sorption isotherm curve model, slope
values, saturated vapor pressure, permeability of the packaged, packaged area, dry
weight packaged, and shelf life of sago crackers. The data in this research was
analyzed in descriptive statistics which displayed in tables and graphs using
microsoft software excel 2013. The results showed that the shelf life of sago
crackers which packaged in polypropylene plastic had a longer shelf life
compared to polyethylene plastic. The shelf life of white sago crackers which
packaged in polypropylene plastic at RH 70-90% was 53.2538-77.5974 days,
while in polyethylene plastic at RH 70-90% was 32.1879-46.9018 days with
0.0414 g H2O.g solid-1 critical moisture content. The shelf life of red sago crackers
which packaged in polypropylene plastic at RH 70-90% was 39.6688-58.1949
days, while in polyethylene plastic at RH 70-90% was 23.9768-35.1745 days with
0.0433 g H2O.g solid-1 critical moisture content. The chosen equation model of
water sorption isotherm curve was Hasley equation model with log (ln (1/aw)) =-
1.82-1.31 log Me for white sago crackers and log (ln (1/aw)) =-1.81-1.31 log Me
for red sago crackers.
Keywords: sago crackers, shelf life, water sorption isotherm curve
Tidak tersedia versi lain