OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI
Article Sidebar
Published
27 December 2019
Keywords:
-
Elos maize, extrusion, noodles, optimization
Abstract
Maize noodles processing is different from that of conventional noodles made of wheat flour. In pro-ducing non wheat (gluten free) noodles, engineering is needed in the manufacturing process to obtain noodles with good quality and similar to the physical quality of wheat noodles. Processing of maize noodles requires particular treatment, such as heating, shearing, and maize noodles processing with sheeting techniques had previously been reported. Maize noodles processing using extrusion technology has also been done, but in previous studies, the maize used was of the hybrid varieties. This study aims to identify the pasting properties of maize flour and optimize the processing of dried maize noodles from local variety obtained from Madura Island named Elos. Extrusion technology was used to produce maize noodles with good physical characteristics. This study used a cooking-forming single screw extruder and formula consisting of 100% maize flour (db), 70% moisture content, and 2% NaCl. The experimental design was a complete randomized factorial design with two process variables, i.e. extruder temperature setting (75, 90, and 105°C) and extruder screw speed setting (100, 130, and 160 rpm). Response surface methodology (RSM) was used for process optimization to obtain the best process conditions based on several physical characteristics as the responses, i.e. cooking loss, elongation, hardness and degree of gelatinization. The optimum process conditions resulted from the Design Expert 7.0 program were extruder temperature of 95°C and screw speed of 100 rpm. The optimum condition produced maize noodles with cooking loss of 10.11%, elongation of 156.73%, hardness of 6252 gf and degree of gelatinization of 92.26%, with a desirability value of 0.954.
References
[AOAC] Association of Official Analytical Chemists 2012. Official Methods of Analysis of the Asso-ciation of Official Analytical Chemist 19th Edi-tion. Association of Official Analytical Chemists. Washington DC.
Aydin E, Gocmen D. 2011. Cooking quality and sen-sorial properties of noodle supplemented with oat flour. Food Sci Biotechnol 20: 507-511. DOI: 10.1007/s10068-011-0070-1.
Budi FS, Hariyadi P, Budijanto S, Syah D. 2015. Effect of dough moisture content and extrusion temperature on degree of gelatinization and crystalinity of rice analogues. J Dev Sustain Agr 10: 91-100. DOI: 10.11178/jdsa.10.91.
Engelen A, Sugiyono, Budijanto S. 2015. Optimasi proses dan formula pada pengolahan mi sagu kering (Metroxylon sagu). Agritech 35: 359-367. DOI: 10.22146/agritech.9319.
Faridah DN, Ferdiaz D, Andarwulan N, Sunarti TC. 2014. Karakteristik sifat fisikokimia pati garut (Marantha arundinaceae). Agritech 34: 14-21. DOI: 10.22146/agritech.9517.
Indrianti N, Sholichah E, Darmajana DA. 2014. Pro-ses pembuatan mi jagung dengan bahan baku tepung jagung 60 mesh dan teknik sheeting-slitting. J Pangan 23: 256-267.
Kesarwani A, Chiang PY, Chen SS. 2016. Rapid visco analyzer measurements of japonica rice cultivars to study interrelationship between pas-ting properties and farming system. Int J Agron 2016: 1-6. DOI: 10.1155/2016/3595326.
Kongkiattisak P, Songsermpong S. 2012. Effect of temperature and velocity of drying air on kine-tics, quality and energy consumption in drying process of rice noodles. Kasetsart J (Nat Sci) 46: 603-619.
Kusnandar F, Palupi NS, Lestari OA, Widowati S. 2009. Karakterisasi tepung jagung termodifikasi heat moisture treatment (HMT) dan pengaruh-nya terhadap mutu pemasakan dan sensori mi jagung kering. J Pascapanen 6: 76-84.
Liu H, Xie F, Yu L, Chen L, Li L. 2009. Thermal pro-cessing of starch-based polymers. Prog Polym Sci 34: 1348-1368. DOI: 10.1016/j.progpolym sci.2009.07.001.
Liu Q. 2005. Understanding Starches and their Role in Foods. In: Cui SW, editor. Food Carbohyd-rates: Chemistry, Physical Properties and Appli-cations.340. CRC Pres, Boca Raton FL.
Mahasukhonthachat K, Sopade PA, Gidley MJ. 2010. Kinetics of starch digestion and functional properties of twin screw extruded sorghum. J Cereal Sci 51: 392-401. DOI: 10.1016/j.jcs.201 0.02.008.
Muhandri T. 2012. Karakteristik Reologi Mi Jagung dengan Proses Ekstrusi Pemasak-Pencetak. [Disertasi]. Bogor: Fakultas Teknologi Pertani-an, Institut Pertanian Bogor.
Muhandri T, Ahza AB, Syarief R, Sutrisno. 2011. Optimasi proses ekstrusi mi jagung dengan metode permukaan respon. J Teknol Industri Pangan 12: 97-104.
Muhandri T, Subarna. 2009. Pengaruh kadar air, NaCl dan jumlah passing terhadap karakteristik reologi mi jagung. J Teknol Industri Pangan 20: 71-77.
Muhandri T, Zulkhaiar H, Subarna, Nurtama B. 2012. Komposisi kimia tepung jagung varietas unggul lokal dan potensinya untuk pembuatan mi jagung menggunakan ekstruder pencetak. J Sains Terapan 2: 16-27.
Subarna, Muhandri T, Nurtama B. Firlieyanti AS. 2012. Peningkatan mi kering jagung dengan penerapan kondisi optimum proses dan penam-bahan monogliserida. J Teknol Industri Pangan 13: 146-152. DOI: 10.6066/jtip.2012.23.2.146.
Tam LM, Corke H, Tan WT, Li J, Collado LS. 2004. Production of bihon-type noodles from maize starch differing in amylose content. Cereal Chem 81: 475-480. DOI: 10.1094/CCHEM.200 4.81.4.475.
Tan FJ, Dai WT, Hsu KC. 2009. Changes in gelatini-zation and rheological characteristics of japoni-ca rice starch induced by pressure/heat combi-nations. J Cereal Sci 49: 285-289. DOI: 10.101-6/j.jcs.2008.11.006.
Wang N, Maximiuk L, Toews R. 2012. Pea starch noodles: Effect of processing variables on cha-racteristics and optimisation of twin-screw ex-trusion process. Food Chem 133: 742-753. DOI: 10.1016/j.foodchem.2012.01.087.
Wang N, Warkentin TD, Vandenberg B, Bing DJ. 2014. Physicochemical properties of starches from various pea and lentil varieties, and cha-racteristics of their noodles prepared by high temperature extrusion. Food Res Int 55: 119-127. DOI: 10.1016/j.foodchem.2012.01.087.
Wu F, Meng Y, Yang N, Tao H, Xu X. 2015. Effect of mung bean starch on quality of rice noodles made by direct dry flour extrusion. LWT-Food Sci Technol 63: 1199-1205. DOI: 10.1016/j.lwt. 2015.04.063.
Aydin E, Gocmen D. 2011. Cooking quality and sen-sorial properties of noodle supplemented with oat flour. Food Sci Biotechnol 20: 507-511. DOI: 10.1007/s10068-011-0070-1.
Budi FS, Hariyadi P, Budijanto S, Syah D. 2015. Effect of dough moisture content and extrusion temperature on degree of gelatinization and crystalinity of rice analogues. J Dev Sustain Agr 10: 91-100. DOI: 10.11178/jdsa.10.91.
Engelen A, Sugiyono, Budijanto S. 2015. Optimasi proses dan formula pada pengolahan mi sagu kering (Metroxylon sagu). Agritech 35: 359-367. DOI: 10.22146/agritech.9319.
Faridah DN, Ferdiaz D, Andarwulan N, Sunarti TC. 2014. Karakteristik sifat fisikokimia pati garut (Marantha arundinaceae). Agritech 34: 14-21. DOI: 10.22146/agritech.9517.
Indrianti N, Sholichah E, Darmajana DA. 2014. Pro-ses pembuatan mi jagung dengan bahan baku tepung jagung 60 mesh dan teknik sheeting-slitting. J Pangan 23: 256-267.
Kesarwani A, Chiang PY, Chen SS. 2016. Rapid visco analyzer measurements of japonica rice cultivars to study interrelationship between pas-ting properties and farming system. Int J Agron 2016: 1-6. DOI: 10.1155/2016/3595326.
Kongkiattisak P, Songsermpong S. 2012. Effect of temperature and velocity of drying air on kine-tics, quality and energy consumption in drying process of rice noodles. Kasetsart J (Nat Sci) 46: 603-619.
Kusnandar F, Palupi NS, Lestari OA, Widowati S. 2009. Karakterisasi tepung jagung termodifikasi heat moisture treatment (HMT) dan pengaruh-nya terhadap mutu pemasakan dan sensori mi jagung kering. J Pascapanen 6: 76-84.
Liu H, Xie F, Yu L, Chen L, Li L. 2009. Thermal pro-cessing of starch-based polymers. Prog Polym Sci 34: 1348-1368. DOI: 10.1016/j.progpolym sci.2009.07.001.
Liu Q. 2005. Understanding Starches and their Role in Foods. In: Cui SW, editor. Food Carbohyd-rates: Chemistry, Physical Properties and Appli-cations.340. CRC Pres, Boca Raton FL.
Mahasukhonthachat K, Sopade PA, Gidley MJ. 2010. Kinetics of starch digestion and functional properties of twin screw extruded sorghum. J Cereal Sci 51: 392-401. DOI: 10.1016/j.jcs.201 0.02.008.
Muhandri T. 2012. Karakteristik Reologi Mi Jagung dengan Proses Ekstrusi Pemasak-Pencetak. [Disertasi]. Bogor: Fakultas Teknologi Pertani-an, Institut Pertanian Bogor.
Muhandri T, Ahza AB, Syarief R, Sutrisno. 2011. Optimasi proses ekstrusi mi jagung dengan metode permukaan respon. J Teknol Industri Pangan 12: 97-104.
Muhandri T, Subarna. 2009. Pengaruh kadar air, NaCl dan jumlah passing terhadap karakteristik reologi mi jagung. J Teknol Industri Pangan 20: 71-77.
Muhandri T, Zulkhaiar H, Subarna, Nurtama B. 2012. Komposisi kimia tepung jagung varietas unggul lokal dan potensinya untuk pembuatan mi jagung menggunakan ekstruder pencetak. J Sains Terapan 2: 16-27.
Subarna, Muhandri T, Nurtama B. Firlieyanti AS. 2012. Peningkatan mi kering jagung dengan penerapan kondisi optimum proses dan penam-bahan monogliserida. J Teknol Industri Pangan 13: 146-152. DOI: 10.6066/jtip.2012.23.2.146.
Tam LM, Corke H, Tan WT, Li J, Collado LS. 2004. Production of bihon-type noodles from maize starch differing in amylose content. Cereal Chem 81: 475-480. DOI: 10.1094/CCHEM.200 4.81.4.475.
Tan FJ, Dai WT, Hsu KC. 2009. Changes in gelatini-zation and rheological characteristics of japoni-ca rice starch induced by pressure/heat combi-nations. J Cereal Sci 49: 285-289. DOI: 10.101-6/j.jcs.2008.11.006.
Wang N, Maximiuk L, Toews R. 2012. Pea starch noodles: Effect of processing variables on cha-racteristics and optimisation of twin-screw ex-trusion process. Food Chem 133: 742-753. DOI: 10.1016/j.foodchem.2012.01.087.
Wang N, Warkentin TD, Vandenberg B, Bing DJ. 2014. Physicochemical properties of starches from various pea and lentil varieties, and cha-racteristics of their noodles prepared by high temperature extrusion. Food Res Int 55: 119-127. DOI: 10.1016/j.foodchem.2012.01.087.
Wu F, Meng Y, Yang N, Tao H, Xu X. 2015. Effect of mung bean starch on quality of rice noodles made by direct dry flour extrusion. LWT-Food Sci Technol 63: 1199-1205. DOI: 10.1016/j.lwt. 2015.04.063.
Authors
MaulaA., FaridahD. N., & MuhandriT. (2019). OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI. Jurnal Teknologi Dan Industri Pangan, 30(2), 110-118. https://doi.org/10.6066/jtip.2019.30.2.110
Copyright and license info is not available