标题：PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach]
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：The objective of this research was to determine the shelf-life of commercial soft and hard dough biscuits packed in metallized plastics by using a critical moisture content approach. The critical moisture contents, which were reached when the biscuits started to loss their crispiness and firmness, were 0,064 g H 2 O/g dried solid for soft dough biscuit and 0.069 g H 2 O/g dried solid for hard dough biscuit. The soft dough biscuits stored at 30 o C and relative humidity of 75% had shelf life of 17.4 months, while that of hard dough biscuit at the same storage condition had shelf life of 16.5 months.
