Astuti, Sussi and Setyani, Sri and Saputri, Rini (2018) Pendugaan Umur Simpan Bahan Makanan Campuran (BMC) dari Tepung Sukun (Artocarpus communis) dan Tepung Kacang Benguk (Mucuna pruriens L.) Germinasi pada Kemasan Alumunium Foil dengan Metode Akselerasi. In: Seminar Nasional Pengembangan Teknologi Pertanian Politeknik Negeri Lampung, 7 September 2017, Bandar Lampung.
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Abstract
Food ingredients mixed (BMC) of breadfruit flour and benguk bean flour surly germination is a food product shelf life is to know to maintain nutritional value and get the economic value of BMC. The purpose of this study to determine the shelf life of BMC using alumunium foil packaging. This study uses the three treatments, namely the storage temperature 30oC, 40oC, and 50oC in the incubator for each temperature for one month (28 days). The parameters to determine the shelf life of BMC is the moisture content, free fatty acid, flour flavor, flavor porridge, flour color, porridge color and flavor porridge. The data obtained were used to estimate the shelf life of BMC by using the Arrhenius acceleration model. The results give that BMC shelf life of breadfruit flour and velvet bean germination are packed by alumunium foil with a thickness of 0.10 mm and water vapor permeability 0,0768g/m2/24hours is 690,30 days.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | DR SUSSI ASTUTI |
| Date Deposited: | 21 Jun 2018 02:03 |
| Last Modified: | 21 Jun 2018 02:03 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/7233 |
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