Pengembangan Proses Pembuatan Mie Instant Jagung

Abstract

The objective of this research is to investigate the effect of gum arab and feeding rate on corn noodle properties and effect of drying time on instant com noodle properties. Corn noodle processed with extruder. The microstructure of com noodles were analized by using SEM. The properties of com noodle were characterised by using Texture Analyser. It is found that quality of corn noodle increase with increased feeding rate. Microstructure of com noodles with increased feeding rate similar with wheat noodle. Drying time 65, 70 and 75 minutes (60°C) can made com instant noodle moisture least SNI (13%). Elongation decrease with the increase drying time. The elongation and cooking loss of instant corn noodle was 178,13% dan 3,81%.