Formulasi Cookies Jagung dan Pendugaan Umur Simpan Produk dengan Pendekatan Kadar Air Kritis

Abstract

The best corn cookies resulted from a formula of 80:20 ratio of corn flour to wheat and 18 % of egg, without water addition. The best corn cookies had 4.09 % moisture, 1.06 % ash, 19.76 % fat, 6.19 % protein, 68.91 % carbohydrate, 1.57 % crude fiber, 54.31% total starch, and 487.76 Kal energy value. The product had 88.98 % yield, spread ratio 159.42 %, 2239.39 gf crispiness, 3054.05 gf hardness, 0.19 g/ml bulk density, and 0.41 aw value. The color value of the product was 68.82of L, 10.96 of a, 48.13 of b, and 77.20 of ⁰Hue. Prediction of the product shelf life used 6 equation models. The equation model that was suitable to describe corn cookies sorption isotherm phenomenon was GAB. The GAB model equation was Me = 0.9042aw/ (1-1.0058aw) (1+28.2895aw). Calculation results showed that the shelf life of corn cookies was 9.9 months (298 days) in metalized plastic or 0.7 months (21 days) in polypropylene at 85% RH.