Optimization of Dried Sorghum Noodle Processing

Abstract

Researches on the process of sorghum noodles making, particularly using appropriate varieties, have not much done in Indonesia. The purpose of this study is to observe the characteristics of the five varieties of sorghum and optimization of sorghum noodle manufacturing process by using a single screw cooking-forming extruder. Proximate analysis, amylose content and starch pasting properties have been conducted on five varieties of sorghum. Response Surface Methodology (RSM) was applied in the optimization process in which cooking loss and elongation were responses measured. Two process variables used for the extruder are temperature of 80-95 oC and screw speed of 50-125 rpm. Based on the analysis results of amylose content and pasting properties, the five varieties have a potential use for making sorghum noodle. The optimum process condition is a temperature of 95 oC with a screw speed of 125 rpm