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

Sussi Astuti, Sri Setyani, Rini Saputri

Sari


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 of 0,0768g/m2/24hours is 690,30 days.  

 

Key words :  breadfruit flour, velvet bean flour germination, shelf life


Teks Lengkap:

Halaman 150-160

Referensi


AOAC. 2005. Official Methods of Analysis of The Association of Analytical Chemist. Washington D.C.

Baskara, K., R. Basito, dan T. H. Hatmaryani. 2005. Pengeringan vanili pada berbagai kemasan plastik. Agrointek 4(2):148-149.

Hariyadi. 2004. Masa Kadaluarsa Produk. Dalam: Modul Pelatihan Pendugaan Waktu Kadaluarsa (Self Life) Bahan dan Produk Pangan. IPB, Bogor. 1-2 Desember 2004.

Hermanianto, J., M. Arpah, and W.K. Jati. 2000. Shelf life determination of extruded snack food of rice milling by products using conventional, arrhenius kinetics and sorpsi isothermic methods. Buletin Teknologi dan Industri Pangan XI(2):36-37.

Ketaren, S. 2005. Pengantar Teknologi Minyak dan Lemak Pangan. Penerbit Universitas Indonesia. Jakarta.

Kusnandar, F. 2004. Aplikasi Program Komputer sebagai Alat Bantu Penentuan Umur Simpan Produk Pangan Metode Arrhenius. Dalam: Modul Pendugaan Waktu Kadaluarsa (Self Life) Bahan dan Produk Pangan. IPB, Bogor. 1-2 Desember 2004.

Kusnandar, F. 2010. Pendugaan Umur Simpan Metode ASLT. http//itp.feteta.ipb.ac.id. Diakses pada tanggal 28 Januari 2017.

Reynaldy, M.P. 2010. Pendugaan Umur Simpan Keripik Wortel (Daucus carota L.) dalam Kemasan Alumunium Foil dengan Metode Akselerasi. (Skripsi). Fakultas Teknologi Pertanian, IPB.

Setyani, S., Medikasari, and R. Adawiyah. 2010. Formulation of Weaning Food and Evaluation Protein Quality from Composite Flour of Breadfruit and Velvet Bean (Mucana pruriens L). Proceeding International Seminar on Horticulture to Support Food Security. 22-23 Juni 2010.

Setyaningsih, D., A. Apriyanto, dan M. Puspita. 2010. Analisis Sensori untuk Industri Pangan dan Agro. Institut Pertanian Bogor Press. Bogor.

Standar Nasional Indonesia (SNI). 2005. Syarat Mutu Makanan Pendamping Air Susu Ibu (MP-ASI) - Bagian 1 : Bubuk Instan. Badan Standardisasi Nasional. Jakarta.




DOI: http://dx.doi.org/10.25181/prosemnas.v0i0.720

Refbacks

  • Saat ini tidak ada refbacks.


Unit Penelitian dan Pengabdian kepada Masyarakat
Politeknik Negeri Lampung
Jln. Soekarno Hatta No. 10 Rajabasa 
Bandar Lampung
Telp/Faks : 0721-703995/0721-787309
Email : semnas@polinela.ac.id
http://semnas.polinela.ac.id
Contact Person
  1. Analianasari (082180229291)
  2. Jakti Kusuma (082216054393) 
  3. Adryade Reshi Gusta (082281898811)