Evaluasi Teknologi Tepung Instan Dari Jagung Brondong Dan mutunya - B.A.S. Santosa; nFN Sudaryono; Sri Widowati (Jurnal Penelitian Pascapanen Pertanian, 2005)
Jagung mempunyai potensi besar untuk ditingkatkan dan dikembangkan, baik sebagai bahan pangan, pakan maupun bah an baku industri. Salah satu bentuk pangan jagung adalah tepung jagung instan, yang merupakan salah satu bahan setengah jadi untuk bahan baku industri pangan dalam pengolahan lanjut. Dalam peneltitan ini, tepung jagung instan dibuat dengan alat pembuatan brondong sebagai berikut: Empat ratus gram jagung pipilan dengan kadar air 9,0-10,0% diolah menjadi jagung brondong. Kemudian jagung brondong digiling menggunakan disc mill menjadi tepung jagung instan dan lolos 80 mesh. Percobaan disusun dalam rancangan petak terpisah (split plot design). Petak utama adalah waktu proses pembrondongan (4,5; 5,0 dan 5,5 men it). Sebagai anak petak adalah tekanan udara akhir proses pembrondongan (10,0; 10,5; 11,0; dan 11,5 kg/cm'). Pengamatan dilakukan pada bahan dasar dan tepung jagung instan dan anal isis dilakukan terhadap sifat fisik, kimia dan sifat reologinya (amilografi). Hasil penelitian menujukkan profil amilografi pada perlakuan tekanan 10.5 kg/cm' dengan waktu 4,5 menit mempunyai nilai viskositas balik 100 BU, dan sesuai digunakan sebagai pengental dan penstabil. Perlakuan lain mempunyai viskositas balik berkisar antara 50 -80 BU. Perlakuan teknologi brondong dengan tekanan 10.5 kg/cm- dan waktu 4,5 menit menunjukkan karakteristik tepung jagung instan terbaik, yaitu densitas kamba 5,06 kg/hi, derajad putih 45,20%, rendemen 98,18%, kadar pati 73,40%, serat makanan 12,99%, kadar abu 1,14%, kadar protein 14,63%, kadar lemak 5,39% dan kadar karbohidrat 74,97% dan absorpsi air 2,5 g/g bahan serta absorpsi minyak I, I g/g bahan. Proses pembuatan tepung jagung instan dengan sistem brondong, meningkatkan derajad putih sebesar 13,65% (dari derajad putih awal 39,77-45,20%), dan proses tekanan dan waktu di dalam alat brondong memberikan warna yang lebih cerah Hasil penelitian ini diharapkan dapat memberikan acuan, baik mutu maupun karakter istik yang tepat dalam pemanfaatan tepung instan untuk produk siap saji Technology evaluation of popcorn instant flour and its quality. Corn has potential to be developed as food, feed as well as raw material for industry. Utilization of this commodity increased every year. Popcorn flour is a kind of intermediate product of corn and can be used as raw material in food industries. As an intermediate product, popcorn flour could be used as raw material of food processing industries. Popcorn processing was conducted as followed: Four hundred grams of corn seed with 9.0-10.0% moisture content were processed into popcorn, then milled and screened through 80 mesh. Research was designed as split plot. The main plot was popping lime (4.5; 5.0 and 5.5 minutes). The sub-plot was final pressure of popping (10.0; 10.5: 11.0 and 11.5 kg/cm'). Three replications were conducted for raw material and instant flour, and analysis of their physco-chemical as well as amylography properties. Results showed that amilography profile of the treatment of 10,5 kg/COl' pressure for 4,5 minute has set back viscosity 100 BU, it means suitable as thickener and stabilizer usage. While other treatments were ranging from 50-80 BU. Popcorn processing with 10.5 kg/ern- pressure for 4.5 minute was the best characteristic of instant flour, in the aspect of bulk density (5.06 kg/hi), whiteness degree (45.20%), yield recovery (98.18%), starch content (73.40%), dietary fiber (12.99%), ash (1.14%), protein (14.63%), fat (5.39%), carbohydrate (74,97%) as well as water absorption (2,5 gig) and oil absorption (I, I gig). Processing of instant corn flour by using popping technology could improved whiteness degree up to 13.65% (from 39.77 to 45.20%), and brighter the flour due to pressure and time of processing inside the machine. It is recommended to be used as a guidance for the both quality and appropriate characters of the instant corn flour to produce ready to serve products.