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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Samodra, Ailsa Saraswati
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Agriculture, Biological Sciences & Forestry

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Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat Rahmawati, Dian Kharisma; Karyadi, Joko Nugroho Wahyu; Susanti, Devi Yuni; Samodra, Ailsa Saraswati; Mahanani, Riski Sri; Dwinata, Vincentius Ferry Surya; Sinuhaji, Prasetya Febriyansyech Personanta
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i1.592

Abstract

Corn is widely processed into the main ingredient in making snacks but has a low protein content. Therefore, it is necessary to add protein in the form of beans, especially red beans. The physical characteristics of extrudate as a result of extrusion processing can be determined by material composition and barrel temperature factors. This study aims to determine the effect of material composition treatment and barrel temperature on the physical properties of extrudate made from corn grit and red bean flour. There are three levels of red bean addition, namely, 10%, 20%, and 30% with variations of temperature 120°C, 130°C, and 140°C.  Physical quality parameters measured in the form of moisture content, expansion ratio, bulk density, particle density, water absorption index (WAI), water solubility index (WSI), and hardness. The extrudate produced is in accordance with SNI with a moisture content of < 4%. An increase in barrel temperature affects the increase in expansion ratio and decrease in moisture content, bulk density, particle density, WAI, WSI, and hardness. The addition of red bean flour caused an increase in moisture content, bulk density, particle density, hardness, and WSI and decrease in the expansion ratio and WAI.
Karakteristik Fisik Ekstrudat dengan Perlakuan Penambahan Tepung Sagu pada Grits Jagung dan Suhu Barrel Yunistiana, Anggun Devi; Karyadi, Joko Nugroho Wahyu; Susanti, Devi Yuni; Inayah, Iftinan Aribah Rati; Mufadhol, Roihan Syafiq; Samodra, Ailsa Saraswati; Ayuni, Dwi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 2 (2025): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v13i2.1147

Abstract

The technology that is widely used in making snacks is extrusion. Most commercially available extruded products use corn grit as the main ingredient. Corn grits can be combined with high-starch ingredients such as sago. Sago has great potential to be developed considering that sago production in Indonesia is very high, but its use is still limited. Sago is usually only processed as traditional food, so further innovation is needed. Therefore, this research aims to examine the effect of sago composition (0%, 10%, 20%, 30%) and barrel temperature (120⁰C, 130⁰C, 140⁰C) on the characteristics of extrudates made from corn grit and sago starch. The extrusion process was carried out with a SYSLG-IV twin screw extruder. it was found that increasing the proportion of sago starch and barrel temperature causes an increase in the expansion ratio (3.21-3.81), WSI (2.78-11.49) and a decrease in water content (7.15-10.16), particle density (0.13-0.22), bulk density (0.07-0.11), WAI (5.94-6.6), and hardness (3.59-5.96). The best treatment based on TOPSIS analysis was the sample with a sago composition ratio of 30% and a temperature of 140⁰C
Co-Authors Ayuni, Dwi Devi Yuni Susanti Dwinata, Vincentius Ferry Surya Inayah, Iftinan Aribah Rati Joko Nugroho Wahyu Karyadi Mahanani, Riski Sri Mufadhol, Roihan Syafiq Rahmawati, Dian Kharisma Sinuhaji, Prasetya Febriyansyech Personanta Yunistiana, Anggun Devi