Judul: Estimating the Shelf Life of Corn Flour with the Acceleration Method of Critical Moisture Content Approach
Abstrak: Tepung jagung adalah tepung yang didapatkan dengan cara menggiling biji jagung yang bersih melalui proses pemisahan kulit, endosperm, lembaga, dan tip cap. Salah satu UKM di Cibanteng, Kabupaten Bogor telah memproduksi tepung jagung kasar dan tepung jagung halus. Kedua jenis tepung tersebut harus memenuhi persyaratan mutu pangan sebelum dipasarkan dan dikonsumsi. Salah satu parameter mutu pangan penting yang ada adalah keamanan pangan yang ditunjukan dengan pencantuman tanggal kadaluarsa. Tanggal kadaluarsa dapat ditentukan dengan menduga umur simpan tepung jagung menggunakan metode ASLT dengan pendekatan kadar air kritis. Hasil penelitian menunjukkan bahwa tepung jagung menghasilkan kadar air kesetimbangan yang berbeda-beda pada RH yang berbeda. Tepung jagung cenderung mengalami desorpsi pada RH 32 dan 54%, serta adsorpsi pada RH 75, 84, dan 93%. Proses adsorpsi dan desorpsi menghasilkan kurva ISA tepung jagung berbentuk sigmoid. Kurva ISA yang dihasilkan dimuluskan dengan kurva dari model terpilih yaitu Model Chen Clayton. Dugaan umur simpan tepung jagung dengan kemasan alumunium foil pada RH 78 dan 82% berturut-turut selama 28 dan 22 hari. Sedangkan umur simpan tepung jagung dengan kemasan PE pada RH 78 dan 82% selama 2 hari. Umur simpan yang dihasilkan sangat pendek sehingga perlu dilakukan proses pengeringan untuk memperpanjang umur simpan tepung jagung., Corn flour is flour obtained by grinding clean corn kernels through a process of separating the husk, endosperm, institutions, and tip cap. One of the SMEs in Cibanteng, Bogor Regency has produced coarse corn flour and fine corn flour. Both types of flour must meet food quality requirements before being marketed and consumed. One of the important food quality parameters that exist is food safety as indicated by the inclusion of the expiration date. The expiration date can be determined by estimating the shelf life of corn flour using the ASLT method with a critical moisture content approach. The results showed that corn flour produced different equilibrium moisture content at different RH. Corn flour tends to experience desorption at RH 32 and 54%, and adsorption at RH 75, 84, and 93%. The adsorption and desorption processes resulted in a sigmoid ISA curve of corn flour. The resulting ISA curve is smoothed with the curve of the selected model, namely the Chen Clayton Model. Alleged shelf life of corn flour with aluminum foil packaging at RH 78 and 82%, respectively, for 28 and 22 days. While the shelf life of corn flour with PE packaging at RH 78 and 82% for 2 days. The shelf life of the resulting product is very short, so it is necessary to do a drying process to extend the shelf life of corn flour.
Keyword: Kadar Air Kesetimbangan, Kadar Air Kritis, Umur Simpan, RH, Tepung Jagung

Judul: Determination of Shelf Life of Fried Chicken Flour with Critical Moisture Content Approach Method (Labuza Method)
Abstrak: Tepung bumbu mengandung dua atau lebih rempah dengan atau tanpa penambahan bahan pangan lain. Pengolahan menjadi bentuk tepung dapat mencegah terjadinya kerusakan dan memperpanjang umur simpan. Salah satu faktor penting yang mempengaruhi kualitas bahan baku adalah water activity dan relative humidity. Penentuan umur simpan menggunakan metode accelerated shelf-life testing (ASLT) dengan pendekatan kadar air kritis (labuza). Model persamaan yang digunakan dalam penelitian ini adalah Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin. Penelitian ini bertujuan untuk mengetahui kadar air kesetimbangan tepung, pemodelan kurva isotermis sorpsis yang paling tepat, dan lama umur simpan produk. Penyimpanan dilakukan pada 5 RH yang berbeda pada suhu 30oC. Model persamaan terpilih yaitu model Caurie dengan nilai slope 0,9922. Model Caurie digunakan untuk menentukan umur simpan tepung pada kemasan LDPE, PP, dan alumunium foil. Hasil penentuan umur simpan pada aw 0,75 menggunakan kemasan LDPE (1 bulan), PP (3,9 bulan), dan alumunium foil (25,4 bulan); dan pada aw 0,84 menggunakan kemasan LDPE (0,6 bulan), PP (2,2 bulan), dan alumunium foil (14,4 bulan)., Seasoned flour contains two or more spices with or without the addition of other food ingredients. Processing into flour can prevent damage and extend shelf life. One of the important factors that affect the quality of raw materials is water activity and relative humidity. Determination of shelf life using the accelerated shelf-life testing (ASLT) method with a critical moisture content (labuza) approach. The equation model used in this research is Hasley, Chen-Clayton, Henderson, Caurie, and Oswin. This study aims to determine the equilibrium moisture content of flour, the most appropriate modeling of the sorption isothermic curve, and the shelf life of the product. Storage was carried out at 5 different RH at 30oC. The selected equation model is the Caurie model with a slope value of 0,9922. The Caurie model was used to determine the shelf life of flour in LDPE, PP, and aluminum foil packaging. The results of determining shelf life at aw 0,75 using LDPE (1 month), PP (3,9 months), and aluminum foil (25,4 months) and at aw 0,84 using LDPE (0,6 months), PP (2,2 months), and aluminum foil (14,4 months).
Keyword: kadar air kritis, labuza, tepung ayam goreng, umur simpan

Judul: Ecosystem and community based model for zonation in Nino Konis Santana National Park, Timor-Leste
Abstrak: Nino Konis Santana National Park is the first national park that was declared by Timor-Leste Government on August 2008. Aims is to i) Protect and conserve nationally and globally important natural and cultural values, ii) Contribute to the achievement of sustainable livelihoods for local communities, iii) Establish the first protected area in Timor-Leste’s world-class protected area system, iv) Increase awareness of conservation and the sustainable management of biodiversity and natural resources, v) Ensure the active participation of and foster ownership by the communities in the protected area, and vi) Manage the NKSNP as an internationally recognized protected area where the traditional interactions of people and nature are maintained in a way that protects the environment.
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