The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach

Ulya Sarofa, Riski Ayu Anggreini


 The objectives of this research were to produce crackers based on sorghum modified flour and to predict its shelf life using a critical moisture approach. The research was conducted in two stages. The first stage was to determine the best crackers of nine formulations. The second stage was to predict the shelf life of the best crackers formulation by using a critical moisture content approach. The best crackers were produced from a mixture of 50% sorghum modified flour, 50% wheat flour and 25% margarine. The products had a puffing ratio of 38,04 %, and hardness of 28.86 N. The moisture sorption isotherm curve of sorghum modified flour crackers could be described using a Hasley model. Using the critical moisture approach, sorghum modified flour crackers packaged in a metalized plastic and stored at 30°C and stored at 84% relative humidity, the product shelf life would be 207 days.

Full Text:



Anonim. Global Demand for Instant Noodles. Available at 2017.

Ariyanti, Y R. Perubahan Fisiko Kimiawi Pada Proses Pengolahan Tepung Sorgum Termodifikasi. Thesis, Surabaya: Universitas Pembangunan Nasional “Veteran”, unpublished, 2016.

Aguilar C N, Rodríguez R, Gutiérrez-Sánchez G, Augur C, Favela-Torres E, Prado-Barragan LA, Ramírez-Coronel A, Contreras-Esquivel JC. Microbial tannases: advances and perspectives. Applied microbiology and biotechnology. 2007 Aug 1;76(1):47-59.

Anggreini R A, Sarofa U, Rosida R. Characteristics of Dried Noodles from Modified Sorghum Flour (MOSOF)(Sorghum bicolor). In International Conference on Science and Technology (ICST 2018) 2018 Dec. Atlantis Press. Available at

Anonim. Syarat Mutu Cookies SNI 2973:2011. 2011. Available at

Anonim. Official Method of Analysis of the Association of Official Analysis Chemist. 18th ed. Maryland. William Harwitdz (ed). The United States of America. 2005.

Artama T. Pembuatan Crackers dengan Penambahan Tepung Ikan Lemuru (Sardinella longiceps). Jurnal Matematika Sains dan Teknologi. 2003 Aug 15;4(1):13-23.

Labuza TP. Shelf-life dating of foods. Food & Nutrition Press, Inc.; 1982.

Bilang M, Laga A. Pendugaan Umur Simpan Cabai Bubuk Fermentasi dari Cabai Rawit (Capsicum frutences L.) dan Cabai Merah (Capsicum annuum L.) Menggunakan Metode Akselerasi Pendekatan Labuza. Jurnal Teknologi Pangan. 2018 Jan 16;11(2).

Sugiyono., Mariana E dan Yulianto A. Pembuatan Crackers Jagung dan Pendugaan Umur Simpannya Dengan Pendekatan Kadar Air Kritis. Jurnal Teknologi dan Industri Pangan. Vol. 24: 129-137. 2013.

Spiess, W E L dan Wolf W. Critical Evaluation of Methods to Determine Moisture Sorption Isotherm. Di Dalam Water Activity: Theory and Application to Food. Marcell Dekker Inc., New York. 1987.

Rahayu, W P, Arpah M, Erika D. Penentuan Waktu Kadaluarsa dan Model Sorpsi Isotermis Biji dan Bubuk Lada Hitam (Piper ningrum L.). J Teknol dan Industri Pangan 16:31-37. 2005.

Istianah N, Ernawati L, Anal A K, Gunawan S. Application of modified sorghum flour for improving bread properties and nutritional values. International Food Research Journal. 2018 Feb 1;25(1).

Moraes ÉA, da Silva Marineli R, Lenquiste SA, Steel CJ, de Menezes CB, Queiroz VA, Júnior MR. Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity, and glycemic index. Food chemistry. 2015 Aug 1;180:116-23.

Lin JH, Chang YH. Effects of type and concentration of polyols on the molecular structure of corn starch kneaded with pullulanase in a Farinograph. Food hydrocolloids. 2006 Mar 1;20(2-3):340-7.



  • There are currently no refbacks.