%0 Journal Article
%T PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach]
%A Feri Kusnandar*
%A Dede R. Adawiyah
%A Mona Fitria
%J Jurnal Teknologi dan Industri Pangan
%D 2010
%I Indonesian Food Technologists Association (IAFT)
%X The objective of this research was to determine the shelf-life of commercial soft and hard dough biscuits packed in metallized plastics by using a critical moisture content approach. The critical moisture contents, which were reached when the biscuits started to loss their crispiness and firmness, were 0,064 g H2O/g dried solid for soft dough biscuit and 0.069 g H2O/g dried solid for hard dough biscuit. The soft dough biscuits stored at 30oC and relative humidity of 75% had shelf life of 17.4 months, while that of hard dough biscuit at the same storage condition had shelf life of 16.5 months.
%K Biscuits
%K shelf life
%K ASLT method
%K critical moisture content
%U http://journal.ipb.ac.id/index.php/jtip/article/view/3407