%0 Journal Article
%T 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]
%A Subarna*
%A Tjahja Muhandri
%A Budi Nurtama
%A Antung Sima Firlieyanti
%J Jurnal Teknologi dan Industri Pangan
%D 2012
%I Indonesian Food Technologists Association (IAFT)
%R 10.6066/jtip.2012.23.2.146
%X 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 (80-90ˇăC) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90ˇăC 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.
%K dried corn noodle
%K Glyseryl Mono Stearate
%K noodle quality
%K preference test
%K Response Surface Methodology
%U http://journal.ipb.ac.id/index.php/jtip/article/view/6152