aKajian perilaku mi jagung selama proses pengeringan menggunakan fluidized bed drier

Abstract

The objective of this study were to optimize corn noodles drying process utilizing fluidized bed drier, and also to determine the influence of dried noodles moisture content and the amount of water addition in noodles dough to the quality of dried noodles. The study was done in three stages, in which the first stage was done to determine the optimum temperature and air velocity to dry corn noodles. The second stage was done to determine the time needed to dry the corn noodles, and the last stage is used to determine the critical moisture content that has effect over the quality of dried corn noodles. The result of this research concludes that noodles with best rehydration profile can be attained from drying at 60°C and drying air velocity 2.17 m/s. Furthermore, the quality of dried corn noodles was proofed to be affected by its final moisture content and the amount of water added to its dough. Critical moisture content is the lowest amount of moisture content that did not caused cracking on corn noodles. The critical moisture content for noodles which made from dough that has 60% water addition is 12%, while for noodles which made from dough that has 70% water addition it is 11%, and for noodles which has 80% water addition in its dough the critical moisture content is 10% (wb). Dried corn noodles which has optimum quality was made from dough that has 80% water addition and dried at 60°C and drying air velocity 2.17 m/s for 107 minutes until its moisture content reaches 10% (wb).