Thesis

Physicochemical Analysis of Lipid-Based Dairy-Free Ready-to-Use Complementary Food Developed with MOCAF, Mung Bean Flour, and Tempeh Flour during storage

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This study aimed to develop a lipid-based paste form of Ready-to-Use Complementary Food (RUCF)
using locally available ingredients, while investigating the physicochemical changes during 21 days of
storage. Three formulations were proposed and assessed using B one touch viscometer for viscosity,
CS410 handheld colorimeter for color, pawkit water activity analyzer for water activity, and eutech pH
meter for pH. Weekly measurements of oil separation were conducted, and the separated oil was
weighed to determine the percentage of oil separation. Peroxide value was determined using AOAC
Method no. 920.160. Results indicated that formulation had the primary influence on viscosity, while
storage time had no significant effect. pH values remained consistent across formulations but not to
storage times. Although a slight change in color (L*, a*, b*) value was observed over time, it may not
be visually noticeable. Water activity fell within the safe range, reducing the risk of microbial spoilage.
Oil separation and peroxide value showed an increasing trend, but peroxide accumulation remained
low, indicating effective control against oxidation. In conclusion, three suitable formulations were
identified based on water activity and peroxide value, and the product's characteristics were
investigated, providing valuable insights for further research.

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Availability

Detail Information

Series Title

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Call Number

FT 23-004

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

storage stability
physicochemical properties
complementary food
Dairy Free

Specific Detail Info

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Statement of Responsibility

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Other version/related

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