Pendugaan umur simpan flakes yang diperkaya konsentrat protein ikan dan Spirulina platensis dengan metode akselerasi

Abstract

Nutrient material enrichment in flakes cereal has purpose to increase the added value of flakes, such as addition of fish protein concentrate (FPC) and Spirulina platensis. Flakes is susceptible on quality reduction with evironmental changes especially air humidity, for that reason need an effort to inhibit that, such as using package to cover product. This research aims to predict the flakes shelflife with acceleration method in several different packaging materials and to determine the most suitable packaging for flakes. The research was included in 4 steps, which were initial moisture content determination, critical moisture content determination, sorption isotherm curve determination and shelf-life calculation with Labuza method. The initial moisture of flakes was 0,0159 g H2O/g solid. The critical moisture content was 0,0504 g H2O/g solid with organoleptic score 3. The chosen sorption isotherm curve model was Caurie model with equation of Ln Me = -3,1919 + 2,7739aw. The best shelf-life reached by retort pouch packaging, which was equal 28,3 months in RH 70%.