Article Per Year (5 Year)
p-Index From 2020 - 2025
1.286
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Natur Indonesia Jurnal Teknologi Pangan Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) Indonesian Food Science and TechnologyJournal Jurnal Ilmiah Ecosystem Jurnal Agritechno
Amran Laga
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Indonesian Food Science and TechnologyJournal

 1 
Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour Syamsuri, Riswita; Dirpan, Andi; Laga, Amran; Salengke, Salengke
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.33865

Abstract

Egg flour storage is influenced by temperature, relative humidity, and water activity. Equilibrium of moisture content is closely related to sorption isotherm to determine optimal storage conditions. This research evaluated the characteristics of isothermic sorption curves and determined the appropriate equation model to describe isothermic sorption curves on various types of egg flour. The egg flour used is egg white flour, egg yolk flour, and whole egg flour (white and yolk), which is ohmic pasteurized for 5 minutes at 600C, then oven and vacuum dried. After that, the samples were stored in a desiccator with different humidity levels (10-80%) at a temperature of 300C. The desiccator is inserted into the incubator to maintain the temperature. This research used four equation models: Oswin, Chung-Pfost, Caurie, and Helsey. The results showed that the isothermic sorption curve of egg flour had a sigmoid absorption type, which reflected a Type II isothermic pattern. Based on the coefficient of determination (R2) and RMSE, the Oswin equation model is the most appropriate for describing the isothermic sorption pattern for all egg flour tested. This model can be used to predict optimal storage conditions for egg flour.
Co-Authors ,, Trinoviyani . . Fitri Abd. Waris Arfina Sukmawati Arifin Bilang, Mariyati Budyghifari, Laras Dirpan, Andi Gemala Hardinasinta Harum, Hermawati Jumriah Langkong, Jumriah K. Sukendar, Nandi Khaeril Anwar Junaedi Maura Rahmah Tahta Naula Muchtar, Munirah Muhammad Asfar Muhpidah Muhpidah Muhpidah Muhpidah Muhpidah, . Muhpidah, Muhpidah Rahmayanti, Andi Rindam Latief Salengke, Salengke Syamsuri, Riswita Syarifuddin, Adiansyah Wakiah, Nurul