Shelf-life Determination of Fish Koya using Critical Moisture Content Approach

Shelf-life Determination of Fish Koya using Critical Moisture Content Approach

Authors

  • R.B.K. Anandito Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia
  • Siswanti Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia
  • Lukita Purnamayati Department of Fisheries Post Harvest Technology, Diponegoro University, Semarang, Indonesia
  • Hangga Sodiq Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia

Keywords:

Accelerated shelf-life testing, critical moisture content, fish koya

Abstract

The objective of this study was to determine shelf-life of fish koya prepared from Snakehead Murrel [Channa striata Bloch, 1793)] and tempeh powder and packed in metalized plastic. Moisture adsorption isotherm of fish koya at 30 °C was determined by static gravimetric method over a wide range of water activity, i.e., from 0.113 to 0.843. The obtained moisture adsorption isotherm curve was expressed by employing Guggenheim-Anderson-de Boer equation. Accelerated shelf-life testing (ASLT) with critical moisture content approach was used to predict shelf-life of fish koya. The critical moisture content obtained by caking fish koya was 7.6 g H2O 100 g–1 solids. Koya stored at 30 oC with 75 %, 80 %, and 85 % of relative humidity (RH) had shelf-life of 234 d, 203 d, and 180 d, respectively.

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Published

2017-09-21

How to Cite

Anandito, R. ., Siswanti, Purnamayati, L., & Sodiq, H. . (2017). Shelf-life Determination of Fish Koya using Critical Moisture Content Approach: Shelf-life Determination of Fish Koya using Critical Moisture Content Approach. Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences, 54(3), 201–206. Retrieved from http://ppaspk.org/index.php/PPAS-B/article/view/405

Issue

Vol. 54 No. 3 (2017)

Section

Research Articles

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