dc.description.abstract | Indonesia is still trying to overcome 3 main nutritional problems, such as
micronutrient deficiency. One strategy to overcome it is developing fortification of
staple foods since the high proportion of consumption. Fortification of staple foods,
such as rice or analog rice, often uses a kernel premix, a mixture of micronutrients
and other ingredients processed in an extruder machine and shaped like rice. Kernel
premix improves the distribution and uniformity of micronutrients in the food
matrix. The production of kernel premix generally consists of three main processes:
mixing, extrusion, and drying. This study aimed to identify the effect of the drying
method and temperature on the physical and chemical characteristics of the kernel
premix. The study was conducted using a completely randomized design (CRD)
with 2 factors: the type of drying (oven drying and hot air drying) and drying
temperature (50,60,70 ᵒC) with a drying time of 3 hours. The main ingredients were
corn flour, soy protein isolate, corn starch, and mocaf. The results showed that the
temperature and type of dryer gave significantly different in drying speed, moisture
content, texture, pasting properties, and color, but did not give significant
differences in Fe, protein and ash content. Based on the effectiveness test index, it
was known that the best treatment was hot air dryer 50ᵒC that containing Vitamin
B1 82.22 ± 1.365 mg/100 g, Vitamin B9 2009.03 ± 3.203 mcg/100g, Fe 417.60 ±
5.125 mg/100 g, Zinc 271.63 ± 1.619 mg /100 g, protein 9.38 ± 0.106 %db, fat 6.02
± 0.084%, ash 4.03 ± 0.046 %db, consistency 21.75 ± 0.928 gf, crispyness 83,02 ±
0.982 gf, peak viscosity 754.00 ± 1.414 cp, final viscosity 2156.00 ± 3.533 cp,
setback viscosity 1462.00 ± 21.213 cp, pasting temperature 93.85 ± 20.506 cp, L*
70.00 ± 0.911, whiteness index (WI) 63.75 ± 0.721, yellowness index (YI) 41.42 ±
0.426, browning index (BI) 29.86 ± 0.275 , and ∆E 1.764. In the DSC test, it was
known that T0 value was 76.70ᵒC, Te 85.28ᵒC, Tp 78.75oC, and ∆H 46.20 J/g. The
XRD chromatogram showed the V-type of crystal (type of extrussion product
crystal) was formed. Morphological tests using SEM showed that the surface of the
kernel premix was rough and hollow due to the gelatinization process and vapor
penetration from the food matrix because of the high difference in pressure out of
extruder. | id |