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ESTIMATION OF AGRICULTURE SAVE GARUT CHIPS WITH ACCELERATED TEST METHOD
Abstract
ion of shelf life 0/ arrowroot  chips  by accelerated   test was
~'I1Ialea,     Arrowroot  chips from  KKPA was fried, packed,  and kept at and -IO"C and room temperature.  followed   by hedonic  lest and
..,...snemtcut analysis.  Chemical  compositions   of arrowroot  chips were
4.97 % moisture,  ]05   % ash.].:/7    % protein,   ]715 % fat,  62.7 %
(by  difference)    and   -I.M %  crude  fiber   content.' Arrowroot  chips fried  with good  quality frying   oil and packed  with plastic  05 has /5 weeks shelflife    bv estimation  If it is kept at room
~'I1Ialea,     Arrowroot  chips from  KKPA was fried, packed,  and kept at and -IO"C and room temperature.  followed   by hedonic  lest and
..,...snemtcut analysis.  Chemical  compositions   of arrowroot  chips were
4.97 % moisture,  ]05   % ash.].:/7    % protein,   ]715 % fat,  62.7 %
(by  difference)    and   -I.M %  crude  fiber   content.' Arrowroot  chips fried  with good  quality frying   oil and packed  with plastic  05 has /5 weeks shelflife    bv estimation  If it is kept at room
Keywords
shelflife; arrowroot chips; accelerated test
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PDFDOI: https://doi.org/10.21831/jps.v9i1.5474
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