Pendugaan Umur Simpan Mi Instan Berbasis Tepung Jagung Lokal Riau dan Tapioka Menggunakan Metode Akselerasi
Abstract: The purpose of this
study was to determine the shelf life of instant noodles made from local corn
flour with or without the addition of tapioca. This study was conducted
experimentally using the Accelerated Storage Studies Method by keeping the
products for 28 days at temperatures of 35ºC, 45ºC, 55ºC, the observed
parameter organoleptic quality and TBA values. The results showed the self life
of instant noodles made with or without the addition of tapioca were 39,552
days and 49,869 days, respectively.
Penulis: Matius Teddy Ginting,
Usman Pato, Fajar Restuhadi
Kode Jurnal: jppertaniandd140713
