Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Mahanani, Riski Sri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
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.
Co-Authors Devi Yuni Susanti Dwinata, Vincentius Ferry Surya Joko Nugroho Wahyu Karyadi Rahmawati, Dian Kharisma Samodra, Ailsa Saraswati Sinuhaji, Prasetya Febriyansyech Personanta