Eka Herlina, Farida Nuraeni

Judul	:	STABILITY THE CONTENT OF NUTRITION AND SHELF LIFE PREDICTION FLAKES FLOUR MADE FROM CASSAVA (Manihot esculenta Crantz) FLOUR FORTIFICATION RED BEANS (Phaseolus vulgaris L.)
Abstrak	:	Flakes is one practical food products that have been developed in various circles. Flakes are generally made from cereals or corn. However, to meet the nutritional needs flakes flakes then developed products that are not only rich in carbohydrates, 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 difference. As well as methods Labuza with the method for determining the critical water content estimation flakes shelf life, starting with the initial determination of 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. Based on the methodLabuza(1982) approachto estimate thecriticalwater content ofthe shelf lifeof a product, resultingvalue ofthe productshelf lifeflakesup to307days. Keywords: flakes, nutrition, shelf life, andstability.
Tahun	:	2017	Media Publikasi	:	Prosiding
Kategori	:	Prosiding	No/Vol/Tahun	:	- / - / 2017
ISSN/ISBN	:	978-602-61830-0-2
PTN/S	:	Universitas Pakuan	Program Studi	:	KIMIA
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