Optimasi Proses Pembuatan Mi Sorgum dengan Menggunakan Ekstruder Ulir Ganda

dc.contributor.author	Tjahja Muhandri, Tjahja Muhandri
dc.contributor.author	Subarna, Subarna
dc.contributor.author	Ivan Mustakim, Ivan Mustakim
dc.date.accessioned	2014-03-12T03:58:23Z
dc.date.available	2014-03-12T03:58:23Z
dc.date.issued	2013-12
dc.identifier.issn	2088-8732
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/68199
dc.description.abstract	The objective of this research was to optimize the sorghum noodle processing with two variables i.e. extruder temperature (80, 85, 90°C) and screw speed (10, 15, 20 Hz). The optimum process was chosen by using Response Surface Methodology (RSM), based on 2 parameters, i.e. cooking loss and elongation. The result of this research showed that the optimum processing condition with desirability of 0.736, was resulted from the combination of the extruder temperature of 85°C and screw speed of 20 Hz. The verification showed that the sorghum noodles from this optimum condition had cooking loss of 11.87 %, and elongation of 234. 84	en
dc.language.iso	id
dc.publisher	Jurnal Sains Terapan (Wahana informasi dan alih teknologi), Program Diploma IPB
dc.relation.ispartofseries	Volume 3 Nomor 1;
dc.title	Optimasi Proses Pembuatan Mi Sorgum dengan Menggunakan Ekstruder Ulir Ganda	en
dc.type	Book	en
dc.subject.keyword	noodle	en
dc.subject.keyword	sorghum	en
dc.subject.keyword	optimization	en
dc.subject.keyword	twin screw extruder	en
dc.subject.keyword	RSM	en