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Stabilitas Kandungan Gizi dan Pendugaan Umur Simpan Flakes Berbahan Baku Tepung Singkong (Manihot esculenta Crantz) Fortifikasi Tepung Kacang Merah (Phaseolus vulgaris L.).
Eka Herlina, Farida Nuraeni

Last modified: 2015-09-28


Flakes is one practical food products that have been developed in various circles. Flakes are generally made from cereals or corn. However, to meet needs flakes flakes then developed products that are not only rich in cthaerb nouhtyrditriaotneasl, but also rich in protein that flakes made from cassava flour (Manihot esculenta Crantz) flour fortified with red bean (Phaseolus vulgaris L.). Estimation of shelf life is one of the things that are important in the production of food. This study aims to determine the shelf life of the product flakes made from cassava flour fortified with red bean flour and determine whether there is a reduction in the levels of the nutrients in the product during storage. This study uses the proximate analysis to determine the nutrient content changes flakes during storage, where the levels of ash and moisture content using the gravimetric technique, test methods Kjehdahl protein levels, test methods sokhletasi fat content, carbohydrate content test method by dwiaffteerre cnocnet. eAnts ewsteilml aatsi omne fthlaokdess Lsahbeulfz ali fwe,i tsht athrtein mg ewthitohd tfhoer idneitteiarml dineitnergm thinea tcirointi coafl water content, and then proceed with the determination of the critical water content that is based on the humidity, the manufacture of sorption isotherm curve, and continued with the calculation of the shelf life of flakes.

Keywords: Stability, Shelf Life, Flakes, Nutrition.

Full Text: 89-94