Abstract. Artificial rice made from corn flour, sago, glycerol monostearate, vegetable oil,
water and jelly powder was developed by extrusion method through the process stages of
material mixing, extrusion, drying, packaging and storage. Sorption isotherm pattern
information on food ingredients used to design and optimize the drying process, packaging,
storage. Sorption isotherm of water of artificial rice was measured using humidity generating
method with Dynamic Vapor Sorption device that has an advantage of equilibration time is
about 10 to 100 times faster than saturated salt slurry method. Relative humidity modification
technique are controlled automatically by adjusting the proportion of mixture of dry air and
water saturated air. This paper aims to develop moisture sorption isotherm using the Hydrosorb
1000 Water Vapor Sorption Analyzer. Sample preparation was conducted by degassing sample
in a heating mantle of 65°C. Analysis parameters need to be fulfilled were determination of Po,
sample data, selection of water activity points, and equilibrium conditions. The selected
analytical temperatures were 30°C and 45°C. Analysis lasted for 45 hours and curves of
adsorption and desorption were obtained. Selected bottom point of water activity 0.05 at 30°C
and 45°C yielded adsorbed mass of 0.1466 mg/g and 0.3455 mg/g, respectively, whereas
selected top water activity point 0.95 at 30°C and 45°C yielded adsorbed mass of 190.8734
mg/g and 242.4161mg/g, respectively. Moisture sorption isotherm measurements of articial
rice made from corn flour at temperature of 30°C and 45°C using Hydrosorb showed that the
moisture sorption curve approximates sigmoid-shaped type II curve commonly found in cornbased foodstuffs (high-carbohydrate