FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach]

FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach]

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The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach.According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice FLORALAX II flour.Addition of glutinous rice flour in the formula changed the proportion of amylose and amylopectin in the batter.

As a result, the retrogradation of the batter decreased and the texture of its fried product was preferred.A critical moisture approach 4 Piece Sectional with Chaise was used to predict the shelf life of the batter.The critical moisture content of the batter was 0.16 g H2O/g solid.The isotherm sorption phenomenon of the batter was best described using Hasley model.

The shelf life of the product was 7 months when packaged in polypropylene (0,07 g/m2day.mmHg) at 85% RH.