The Quality of Rambak Crackers with Various Storage Times Based on Physicochemical and Microorganisms Characteristics

Abstract

Aims: To review the quality of Rambak crackers with various storage times, the moisture content, fat content, water activity (Aw), yeast mold count (ymc), peroxide value, and free fatty acid (FFA) were assessed. Study Design: Using a Completely Randomized Desgin (CRD). Place and Duration of Study: The research was conducted at PT Java Mandiri Wagir, Mendalanwangi Village, Wagir District, Malang Regency. Testing was conducted at the Animal Product Technology Laboratory, Faculty of Animal Husbandry, Universitas Brawijaya, and the Food Quality and Safety Testing Laboratory, Faculty of Agricultural Technology, Universitas Brawijaya, from May 1 to August 1, 2025. Methodology: Using a laboratory experimental method with 4 treatments and 5 replications. The treatments consisted of W0 (control), W1 (stored for 2 weeks), W2 (stored for 3 weeks), and W3 (stored for 4 weeks). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT). Results: The results showed a very significant effect (p<0.01) on water activity (0.357-0.692), peroxide value (47.16-66.73 meq/g), free fatty acid (0.23-2.24%), and yeast mold count (1.941-3.085 log CFU/g) and no significant difference (p>0.05) on moisture content (6.62-8.56%) and fat content (33.33-40.62%). Conclusion: It can be concluded that the best treatment was produced by Rambak crackers without storage (control) in terms of the variables mentioned.