PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride]

. Subarna, Tjahja Muhandri, Budi Nurtama, Antung Sima Firlieyanti

Abstract


The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 9C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high.


Keywords


dried corn noodle; Glyseryl Mono Stearate; noodle quality; preference test; Response Surface Methodology

Full Text:

PDF


DOI: https://doi.org/10.6066/jtip.2012.23.2.146

Copyright (c)

pISSN :   1979-7788

eISSN :   2087-751X


Visitor Statistic

 

 

Visitor Statistic

Visitor Statistic

Creative Commons License
This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License