Priyanto, Gatot and Septaria, Lia and Hamzah, Basuni (2012) MODEL KINETIKA PERUBAHAN MUTU SELAMA PENYIMPANAN PADA CHIPS BERBAHAN DASAR TIMUN SURI DAN TAPIOKA. In: PROSIDING Seminar Nasional Kedaulatan Pangan dan Energi,. Fakultas Pertanian Universitas Trunojoyo-Madura- UTM Press, Bangkalan-Madura, pp. 338-346. ISBN 978-602-19131-1-6
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Abstract
The research to analyse and determine the rate constant and its kinetic madels for quality changes during storage on 'timun suri' puree chips had been conducted. Erperiment was done on completely randomized design with three treatmsnts and two replications. The chips was mainly formulated from tapioca and substituted by timun suri puree on two level treatments at 30 or 50 percent. It was stored on ambient temperature at two level relative humidity (RH), that is on 32 and 86 percent. There are four level of storage times, at 0, I0, 20 and 30 days. The quality was expressed by some parameters such as moisture content. ash content and browning index. The result show that chips quality was changed during storage. It was valid to be expressed by zeroth order kinetic models. but on wet condition storage at RH 86 percent the second order kinetic models approximation was better especially for browning index and ash content. Based on zeroth kinetic models, the rate constant of quality changes during storage was varied from 0.059 to 0.312 percent per day for moisfure content, 0.0023 to 0.0056 percent per day for ash content and 0.0023 to 0.0028 Abs420nm per day for browning index. Its was investigated tbat the chips with higher timun suri puree substitution was given the higher rate constant of quality changes during storage.
| Item Type: | Book Section |
|---|---|
| Uncontrolled Keywords: | Quality, rate, constant, timun suri |
| Subjects: | S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 54211-Agricultural Technology (S1) |
| Depositing User: | Dr. Gatot Priyanto |
| Date Deposited: | 24 Oct 2019 02:50 |
| Last Modified: | 24 Oct 2019 02:50 |
| URI: | http://repository.unsri.ac.id/id/eprint/12790 |
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