Optimasi Proses dan Formula pada Pengolahan Mi Sagu Kering (Metroxylon sagu)

https://doi.org/10.22146/agritech.9319

Adnan Engelen(1), Sugiyono Sugiyono(2*), Slamet Budijanto(3)

(1) Jurusan Ilmu Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680
(2) Jurusan Ilmu Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680
(3) Jurusan Ilmu Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680
(*) Corresponding Author

Abstract


The aim of this research was to optimize the processing of dried sago noodle. Sago noodle was made through a process using twin screw extruder with the addition of GMS (Glycerol Monostearate) and ISP (Isolated Soybean Protein). Process optimation was performed with RSM (response surface methodology) using three process variables, i.e. extruder temperature (65-80oC), GMS concentration (0-5%), and ISP concentration (0-10%). The optimum process condition was temperature of 80oC, GMS of 4.5%, and ISP of 3.7%. The optimum condition produced dried noodle having a hardness of 2499.62 gf, stickiness of 235.12 gf, elongation of 168.96% and cooking loss of 6.23%.

ABSTRAK

Penelitian ini bertujuan melakukan optimasi proses pada pembuatan mi sagu untuk menghasilkan mi sagu dengan karakteristik fisik yang baik. Mi sagu dihasilkan melalui optimasi proses menggunakan twin screw extruder dan penambahan glycerol monostearate (GMS), serta isolated soybean protein (ISP). Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan tiga variabel proses yaitu: suhu ekstruder (65-80oC), konsentrasi GMS (0-5%), dan ISP (0-10%). Kondisi proses optimum diperoleh pada suhu 80oC, GMS (4,5%), dan ISP (3,7%). Kondisi optimum menghasilkan mi yang memiliki kekerasan 2499,62 gf, kelengketan 235,12gf, elongasi 168,96% dan cooking loss 6,23%.


Keywords


Noodle; sago; starch; optimization

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DOI: https://doi.org/10.22146/agritech.9319

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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