Development of Jam-filled Biscuit (Nastar) and Analyzing the Shelf Life of The Product

Abstract

the demand for food additives has increased in the food industry as it enhances the flavor, texture, nutritional value, and appearance of the products, especially food and beverages. PT. Global Vita Nutritech, a company that produced premixes in Indonesia specializing in vitamins, minerals, and other functional ingredients premix for several products. The author has done several projects, such as analyzing raw materials alternatives, zinc dilution, determining the specification for non-vitamin premix, and the stability testing of food additives. One of the products, item compile (IC), repacks the food additives in each bag and it may have different shelf life compared to the original unopened packaging. The stability of an open pack of food additives utilized for the IC items have not been determined by the company. Several environmental factors also could affect the degradation of the products. Therefore, the project is aimed to analyze the effect of storage conditions on the stability of food additives. The food additives were analyzed in different storage conditions of cold and room temperature for one year, with three months of data reported in this report; with an analysis once in each month and only once in three months for isomaltulose. From the experiment, different storage conditions showed an increase in the moisture content of vitamin D3 up to 6.18±0.3 and 7.43±0.1% in CT and RT; while a fluctuation in the assay of vitamin D3 also reported. From the experiment, the vitamin, sweeteners, fiber, anti coagulant, and colorant group still showed a good stability during the three months of storage. However, the isolated soy protein (ISP) and premix item showed an over and under specification, which further analysis must be carried out.