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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Agroindustrial Technology Journal Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Community Service Learning International Journal of Social Science and Business Amerta Nutrition JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Tjahja Muhandri
1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor
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Journal : JURNAL PERTANIAN

 1 
STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE Aminullah, Aminullah; Muhandri, Tjahja
Jurnal Pertanian Vol. 10 No. 1 (2019): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2621.224 KB) | DOI: 10.30997/jp.v10i1.1622

Abstract

Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.
GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS Aminullah, Aminullah; Muhandri, Tjahja; Subarna, Subarna
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.544 KB) | DOI: 10.30997/jp.v11i1.2524

Abstract

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.
Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Ambarwati, Karsi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Arifin Nugraha Atiqatul Maula Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Widiawati Dias Indrasti Dilla Ferawati Dimas Imam Ariefianto Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Hari Purnomo Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fadhilah Nur'azizah Fahim Muchammad Taqi Fahim Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Fathia, Sarah Febby J. Polnaya Feri Kusnandar Fransiska R Zakaria Frido, Salsabila Safira Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hadi Kurniawanto Hafiz, Muhammad Farhan Hamigia Zulkhaiar Harahap, Ali Musa Hartrisari Hardjomidjojo Harum Fadhilatunnur Heti Herawat Hunaefi , Dase Hunaefi, Dase Hunaefi, Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Junita, Dini Kamelia, Emma Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida MADE ASTAWAN Mariani, Dini Markus Jambormias Mega Safithri Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Musa Hubeis Nancy Dewi Yuliana Nidurama, Bayu Eka Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Lani Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Qudsiyah, Ussy Siti Qudsiyah, Ussy Siti Qudsiyah Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki Tri Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti SARASWATI SARASWATI SEDARNAWATI YASNI Sefrina, Mega Septieni, Disty Siti Badriah Slamet Budijanto Sri Rahayu Sri Widowati Sri Yuliani Sri Yuliani Sri Yuliani Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sudradjat Sudradjat Sugihartini, Rahayu Lestari Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Tri Rizki Umi Cahyaningsih Uswatun Hasanah Uswatun Hasanah Utami, Sri Inten Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wowiling, Novie CH yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zahra, Putri Aslamiah Zhofran Murtadho