FALAS N, WIRAWAN (2013) ESTIMATION THE SHELF LIFE OF BREAD PREMIX BY USING ACCELERATED SHELF LIFE TESTING (ASLT). Other thesis, Prodi Teknologi Pangan UNIKA Soegijapranata.
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Abstract
Bread premix is the combination of the raw ingredients for bread making in some certain proportion. However, different proportion of raw ingredients could result in the different characteristic of final products and shelf life for the bread premix as well as the final product. Therefore, scientific experiment was conducted to predict bread premix shelf life. The objective of this experiment is to measure the shelf life of bread premix, as well as to evaluate the quality of the final product. The samples were stored in Climatic Chamber for four months in controlled temperature and relative humidity. Temperature used were 21oC, 27oC, 37oC, and the relative humidity was set to 75%. Estimation shelf life of bread premix based deteoritation rate affected the physical, sensory and chemical characteristics. However, all of the generated models showed R2 values. R2 value means proportion of response value changes which are contributed by the equation. Then, the estimation of shelf life was determined with Arhennius equation. TBA bread premix was chosen as a critical point because its R2 value was the highest. Self life of bread premix based on TBA was 89 days (37oC).
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Beverage Technology > Fermentation |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs. Rini Yastuti |
| Date Deposited: | 08 Sep 2015 21:14 |
| Last Modified: | 08 Sep 2015 21:14 |
| URI: | http://repository.unika.ac.id/id/eprint/2022 |
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