Open AccessOPTIMASI PROSES DAN FORMULA PADA PENGOLAHAN MI SAGU KERING (Metroxylon sagu) (Process and Formula Optimizations on Dried Sago Noodle Processing)
Author(s) -
Adnan Engelen,
Sugiyono Sugiyono,
Slamet Budijanto
Publication year - 2016
Publication title -
agritech
Language(s) - English
Resource type - Journals
eISSN - 2527-3825
pISSN - 0216-0455
DOI - 10.22146/agritech.9319
Subject(s) - food science , plastics extrusion , chemistry , response surface methodology , chromatography , organic chemistry
The aim of this research was to optimize the processing of dried sago noodle. Sago noodle was made through a process using twin screw extruder with the addition of GMS (Glycerol Monostearate) and ISP (Isolated Soybean Protein).Process optimation was performed with RSM (response surface methodology) using three process variables, i.e. extruder temperature (65-80oC), GMS concentration (0-5%), and ISP concentration (0-10%). The optimum processcondition was temperature of 80oC, GMS of 4.5%, and ISP of 3.7%. The optimum condition produced dried noodlehaving a hardness of 2499.62 gf, stickiness of 235.12 gf, elongation of 168.96% and cooking loss of 6.23%.Keywords: Noodle, sago, starch, optimization ABSTRAKPenelitian ini bertujuan melakukan optimasi proses pada pembuatan mi sagu untuk menghasilkan mi sagu dengan karakteristik fisik yang baik. Mi sagu dihasilkan melalui optimasi proses menggunakan twin screw extruder dan penambahan glycerol monostearate (GMS), serta isolated soybean protein (ISP). Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan tiga variabel proses yaitu: suhu ekstruder (65-80oC), konsentrasi GMS (0-5%), dan ISP (0-10%). Kondisi proses optimum diperoleh pada suhu 80oC, GMS (4,5%), danISP (3,7%). Kondisi optimum menghasilkan mi yang memiliki kekerasan 2499,62 gf, kelengketan 235,12gf, elongasi 168,96% dan cooking loss 6,23%,Kata kunci: Mi, sagu, pati, optimasi