Kajian Faktor Penentu Masa Simpan Produk Bubuk Bumbu Dengan Carrier Maltodekstrin De-12 Dan De-18
| Main Authors: | Widjajaseputra, Anna Ingani, Srianta, Ignatius, Handayani, Yashinta Natalia |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology
, 2003
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| Subjects: | |
| Online Access: |
http://repository.ukwms.ac.id/id/eprint/24917/1/Kajian_faktor_penentu_masa_%28Ingani%29.pdf http://repository.ukwms.ac.id/id/eprint/24917/18/9-R1%262-Kajian_Faktor_Penentu_Masa_Simpan_%20.pdf http://repository.ukwms.ac.id/id/eprint/24917/2/Kajian_faktor_penentu_masa_%28Ingani%29_Hasil%20Cek%20Similarity.pdf http://repository.ukwms.ac.id/id/eprint/24917/ |
Daftar Isi:
- Seasoning powder is very useful in modem life. Seasoning powder can make certain food preparation easier, such as fried chicken, fried shrimp etc. The problem are discoloration and free flowing ability due to the increasing of reducing sugar content during storage. The objective of this researchlis to study on dominant factors of shelf-life of seasoning powder using maltodextrine, DE-12 and DE-18 a8 "carrier". A Complete Randomized Design has been used, with two levels of Dextrose Equivalent of maltodextrin, DE-12 and DE 18, respectively. Measured parameters are moisture content, water activity, rbducing sugar content, free flowing and color. All data from five replicates were analyzed statistically Jsing t test and set at Pd"0.05. The research result indicate that the dominant factors of shelf-life are trek flowing and color. Seasoning powder using DE-12 has 6 weeks shelf-life and the other one using DE-l8 has 4 weeks shelf-life. : II