Pembuatan Crackers Jagung dan Pendugaan Umur Simpannya dengan Pendekatan Kadar Air Kritis

Abstract

The objective of this research was to make crackers product based on corn flour. This research was divided into two stages; preliminary research and main research. The preliminary research was conducted by production of corn flour and analysis of it’s physical and chemical characters. The main research was conducted by production of crackers through formulation based on corn flour (50% to 100% of the total flour used), analysis of the best formula product, and prediction of it’s shelf life using critical moisture content approach by applying isotherm sorption curve and Labuza's mathematical equation. The production of corn flour from corn kernels resulted 30.8% yield of 120 mesh corn flour. The best crackers product was obtained from a formula of 60% corn flour. Crackers product packaged in metallized plastic and stored at 300C, 75% RH showed the longest shelf life which was equal to 366 days.