Jurnal Teknologi Dan Industri Pangan
Vol 21, No 2 (2010): Jurnal Teknologi dan Industri Pangan

PENENTUAN UMUR SIMPAN TORTILLA DENGAN METODE AKSELERASI BERDASARKAN KADAR AIR KRITIS SERTA PEMODELAN KETEPATAN SORPSI ISOTHERMINYA [Shelf Life Study of Tortilla Using Accelerated Shelf Life Testing (ASLT) Method and its Mathematical Modeling of Moisture S

Budijanto, Slamet (Unknown)
Sitanggang, Azis Boing (Unknown)
Kartika, Yuni Dwi (Unknown)



Article Info

Publish Date
05 Oct 2011

Abstract

PENENTUAN UMUR SIMPAN TORTILLA DENGAN METODE AKSELERASI BERDASARKAN KADAR AIR KRITIS SERTA PEMODELAN KETEPATAN SORPSI ISOTHERMINYA [Shelf Life Study of Tortilla Using Accelerated Shelf Life Testing (ASLT) Method and its Mathematical Modeling of Moisture Sorption Isotherms] Slamet Budijanto*, Azis Boing Sitanggang dan Yuni Dwi Kartika Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor   Diterima 06 April 2010 / Disetujui 10 Desember 2010 ABSTRACT   Accelerated shelf life testing (ASLT) method was used to determine the shelf life of tortilla chips based on critical moisture content approach. Crispiness was found to be the critical parameter in tortilla chips deterioation. The curve of moisture sorption isotherm was resulted by plotting water activity values (aw) and equilibrium moisture contents (Me) using eight salts with RH values at range of 11.3-90.3%. There were five models of sorption isotherm tested, namely Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin model. Conclusively, Oswin model was the suitable one to depict the sorptions isotherm phenomenon in tortilla chips with MRD value of 2.33. By gathering all variables to be used in Labuza’s equation, the shelf life of tortilla chips at 38oC and 70% of RH was about 56 days.   Keywords :Shelf Life, Tortilla, Accelerated Shelf Life Testing (ASLT), Labuza, Sorption, Isotherms

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