Formulation and Shelf Life Prediction of Cookies from Modified Cassava Flour (Mocaf) in Flexible Packaging

Abstract

The product development from modified cassava flour (mocaf) cookies has not been done much. This research was done to find out the best formulation on the cookies from mocaf and to predict its shelf life on flexible packaging. Formula cookies using mocaf flour, egg - tempe flour, green bean flour and catfish flour, each with a ratio: F1 (63%: 5%:12%: 15%); F2 (63%: 5%:12%: 20%); F3 (58%: 5%:12%: 25%). Shelf life prediction using Accelerated Self Life Time (ASLT) method based on critical moisture content. The packaging that used is polyethylene, aluminum foil and metalizing. The results of this research showed the best formula was F2 containing protein 12.06 %, and energy 511.56 kcal / 100 g. The critical water content of cookies 6.89 %. Permeability of polyethylene, metalizing and aluminum foil were 0.05 gH2O / day.m2.mmHg, 0.006 gH2O / day.m2.mmHg and 0.006 gH2O / day.m2.mmHg respectively. That packaging was able to maintain the cookies quality for 1.5 months (polyethylene).12 months (metalizing), and 19 months (aluminum foil).