Melola Discovery

← Melola Discovery

Jurnal

ANALISIS UMUR SIMPAN TEPUNG TERMODIFIKASI HASIL FERMENTASI UBI KAYU MENGGUNAKAN BAKTERI ASAM LAKTAT WIKAU MAOMBO

Journal of Applied Chemistry · Vol. 1 No. 1 (2017)

Published
2017-03-01
Publisher
Journal of Applied Chemistry
Language
eng

Abstract

Modified cassava flour is one of the innovations of foodstuffs which had the potential tobe commercially produced. Therefore, the shelf life is an important factor that should be listed inthe product packaging. The purpose of this study was to give information to producers andconsumers or the general public about the shelf life of cassava flour modified products, so thatthe safety of the consumption of the product can be assured. Determination of the shelf life ofcassava flour modified using accelerated life testing (ASLT) with sorption isotherm curveapproach (critical moisture content). The method describes the addition or loss of the watercontent of food on constant of temperature and humidity (RH). The study was conducted with theinitial stages of the determination of moisture content, critical moisture content and equilibriummoisture content of the modified cassava (Manihot utilissima) and (Manihot esculenta Ctrantz)approximately 6.87%;6,24%, 6.92%; 6.31% and 10.30%; 8.45%, respectively. Sorption isothermcurve was selected Caurie equations model and permeability of polypropylene packaging used is0.0542 g/m2.day.mmHg. The results showed that the shelf life modified cassava (Manihotutilissima) and (Manihot esculenta Ctrantz) are 1 year 4 month and 1 year 8 month.

Collaboration network of the authors

17 authors · 25 co-authorship links · 1 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Gadjah Mada
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
La Ode NafiuUniversitas Halu Oleo1
Muhammad Amrullah PagalaUniversitas Halu Oleo1
Salahuddin SalahuddinUniversitas Gadjah Mada1
Sukmawati AbdullahAffiliation unknown1
Fery Indradewi ArmadanyAffiliation unknown1
Sri WahyuniAffiliation unknown1
Pitrah AsfianAffiliation unknown1
Fikki PrasetyaAffiliation unknown1
Juhaepa JuhaepaUniversitas Halu Oleo1
Ratna SupiyahUniversitas Halu Oleo1
Usman RianseAffiliation unknown1
La NalefoAffiliation unknown1
Julia LoisaAffiliation unknown1
Surdin SurdinUniversitas Halu Oleo1
Liwaul LiwaulUniversitas Halu Oleo1
Ninik Endang PurwatiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JoAC/oai, first harvested 30 Okt 2026, last seen 30 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">ANALISIS UMUR SIMPAN TEPUNG TERMODIFIKASI HASIL FERMENTASI UBI KAYU MENGGUNAKAN BAKTERI ASAM LAKTAT WIKAU MAOMBO</dc:title>
	<dc:creator>Herlina, Herlina</dc:creator>
	<dc:description xml:lang="en-US">Modified cassava flour is one of the innovations of foodstuffs which had the potential tobe commercially produced. Therefore, the shelf life is an important factor that should be listed inthe product packaging. The purpose of this study was to give information to producers andconsumers or the general public about the shelf life of cassava flour modified products, so thatthe safety of the consumption of the product can be assured. Determination of the shelf life ofcassava flour modified using accelerated life testing (ASLT) with sorption isotherm curveapproach (critical moisture content). The method describes the addition or loss of the watercontent of food on constant of temperature and humidity (RH). The study was conducted with theinitial stages of the determination of moisture content, critical moisture content and equilibriummoisture content of the modified cassava (Manihot utilissima) and (Manihot esculenta Ctrantz)approximately 6.87%;6,24%, 6.92%; 6.31% and 10.30%; 8.45%, respectively. Sorption isothermcurve was selected Caurie equations model and permeability of polypropylene packaging used is0.0542 g/m2.day.mmHg. The results showed that the shelf life modified cassava (Manihotutilissima) and (Manihot esculenta Ctrantz) are 1 year 4 month and 1 year 8 month.</dc:description>
	<dc:publisher xml:lang="en-US">Journal of Applied Chemistry</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2017-03-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/JoAC/article/view/2123</dc:identifier>
	<dc:source xml:lang="en-US">Journal of Applied Chemistry; Vol 1, No 1 (2017)</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JoAC/article/view/2123/1500</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2017 Journal of Applied Chemistry</dc:rights>
</oai_dc:dc>