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
DOI:
https://doi.org/10.25181/prosemnas.v0i0.720Abstract
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. Â Â Key words :Â breadfruit flour, velvet bean flour germination, shelf lifeDownloads
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