Pengaruh Pengeringan terhadap Karakteristik Fisikokimia Premiks Kernel dari Bahan Baku Non Beras

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.