Pemodelan Isoterm Sorpsi Air Biskuit Coklat menggunakan Persamaan Caurie

Margareta Novian Cahyanti, Jimmy Hindarto, Lydia Ninan Lestario

Abstract


Penelitian ini bertujuan untuk memperoleh kurva isoterm sorpsi air biskuit coklat, memprediksikannya menggunakan pemodelan Caurie, serta menentukan karakteristiknya.Kadar air monolayer dan luas permukaan penyerapan biskuit coklat ditentukan dengan model Caurie. Kurva isoterm sorpsi air biskuit coklat mempunyai bentuk sigmoid yang mendekati tipe II. Model Caurie dapat digunakan untuk memprediksikan fenomena isoterm sorpsi air biskuit coklat dengan nilai MRD 2,67%. Karakteristik isoterm sorpsi air biskuit coklat antara lain kadar air monolayer 3,07% dan luas permukaan penyerapan air64,3 m2/g.


Keywords


biskuit coklat; isoterm sorpsi air; model Caurie

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References


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DOI: http://dx.doi.org/10.17728/jatp.170

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