Jurnal Teknologi dan Industri Pangan (Jun 2008)

KAJIAN FORMULASI BUMBU INSTAN BINTHE BILUHUTA, KARAKTERISTIK HIDRATASI DAN PENDUGAAN UMUR SIMPANNYA DENGAN MENGGUNAKAN METODE PENDEKATAN KADAR AIR KRITIS [Study of Binthe Biluhuta Seasoning Formulation, Hydratation of Characteristic and Prediction of the Shelf Life Using Moisture Critical Method]

  • Dorkas Sianipar1),
  • Sugiyono2),
  • Rizal Syarief2)

Journal volume & issue
Vol. 19, no. 1
pp. 32 – 39

Abstract

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Binthe biluhuta is a native food of Gorontalo, made from mixture of corn, onion, leek, basil, desicated coconut, chili and fish. The objective of this research was to find the best formulation for binthe biluhuta seasoning andprediction of it’s shelf life. Moisture sorption isotherm derived from the correlation of moisture content data indicated a typical sigmoidal curve implying 3 regions of water adsorption. The water sorption region accounted for three fractions of bound water analyzed using three different mathematical models. The first water fraction ranged 0-3.148 (%db), the second ranged 3.148-13.438 (% db) and the third fraction ranged 13.438-52.970 (%db). The binthe biluhuta seasoning packaged in alumina and stored at 80 and 90% RH, demonstrated the longest shelf life which were equal to 748 and 423 days, respectively.

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