Mathematical Model of Crackers Quality Changes During Recondition

DOI

10.2991/978-94-6463-128-9_39How to use a DOI?

Keywords

frying; quality of crackers; physical properties; reconditioning

Abstract

Crackers are a processed product that is much favored by the people of Indonesia. Crackers after frying have crunchy physical properties, however, if not stored properly the product is easy to change its physical properties, namely crackers become not crunchy or sluggish (mlempem). The change in crackers to “mlempem” can be understood because fried crackers have hygroscopic properties or easily absorb water. This study aims to examine changes in the quality of crackers during reconditioning, and the changes that occur are quantified in the form of a mathematical model. In this study, what is meant by reconditioning is an action to return the sluggish cracker to a crispy cracker. The quality of crackers is largely determined by the level of crispness. The physical properties of crackers that affect the level of crispness are water content, stress and strain. The research was conducted in a laboratory using ingredients in the form of crackers fried in sand (without oil) made from tapioca starch. The equipment used includes a stress and strain gauge (Universal Testing Machine), oven, analytical balance, sand fryer, tachometer, hygrometer, thermocouple, interface, data logger, and computer. The results of the study obtained a mathematical model of changes in the quality of crackers during reconditioning, which included reconditioning of moisture content, stress, and strain.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Siswantoro
AU  - Agus Margiwiyatno
AU  - Hidayah Dwiyanti
AU  - Ropiudin
PY  - 2023
DA  - 2023/04/19
TI  - Mathematical Model of Crackers Quality Changes During Recondition
BT  - Proceedings of the 3rd International Conference on Sustainable Agriculture for Rural Development (ICSARD 2022)
PB  - Atlantis Press
SP  - 399
EP  - 408
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-128-9_39
DO  - 10.2991/978-94-6463-128-9_39
ID  - 2023
ER  -