Response Surface Methodology (Rsm) Application In Processing Parameters Optimization Of Indomie Instant Noodle At Pt Indofood Cbp Sukses Makmur, Tbk. Noodle Division In Jakarta

Abstract

Instant noodle has been one of the alternative foods in terms of rice substitute, especially for urban people who live in big cities. Instant noodles could be stored for several months in room temperature due to low water activity in accordance to low moisture content and fat content. PT Indofood CBP Sukses Makmur, Tbk. Noodle Division is one of the biggest instant noodle producers in Indonesia which produces various brands of instant noodles. This research was aimed to obtain the optimal processing parameters for some Indomie products in 61 gram, 63 gram, and 66 gram weight. The optimization was carried out by statistical approach, called Response Surface Methodology (RSM). Two (2) processing parameters were being optimized, frying temperature IN and OUT (oC). The yields being optimized were final product moisture content (%) and fat content (%). The selected optimum points in line 2 were 3.41519 % for moisture content and 17 % for fat content, with 64.68 rpm for cutter speed, 121.26 0C for frying temperature IN, and 150.08 0C for frying temperature OUT. The selected optimum points in line 8 were 3.49808 % for moisture content and 16.5755 % for fat content, with 44.02 rpm for cutter speed, 124.74 0C for frying temperature IN, and 159.95 0C for frying temperature OUT. The selected optimum points in line 10 were 3.45207 % for moisture content and 16.8164 % for fat content, with 64.13 rpm for cutter speed, 119.83 0C for frying temperature IN, and 154.30 0C for temperature OUT.