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

Abstract

Modified cassava flour is one of the innovations of foodstuffs which had the potential to
be commercially produced. Therefore, the shelf life is an important factor that should be listed in
the product packaging. The purpose of this study was to give information to producers and
consumers or the general public about the shelf life of cassava flour modified products, so that
the safety of the consumption of the product can be assured. Determination of the shelf life of
cassava flour modified using accelerated life testing (ASLT) with sorption isotherm curve
approach (critical moisture content). The method describes the addition or loss of the water
content of food on constant of temperature and humidity (RH). The study was conducted with the
initial stages of the determination of moisture content, critical moisture content and equilibrium
moisture 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 isotherm
curve was selected Caurie equations model and permeability of polypropylene packaging used is
0.0542 g/m2.day.mmHg. The results showed that the shelf life modified cassava (Manihot
utilissima) and (Manihot esculenta Ctrantz) are 1 year 4 month and 1 year 8 month.