Pengaruh Suhu Proses Ekstruksi dan Campuran Ubi Jalar Merah (lpomoea batatas L) dengan Kacang Bogor (Voandzeia subterranea L Thouars) terhadap Beberapa Karakteristik Fisik Ekstrudat

Abstract

The experiment aimed to evaluate the physical properties of extrudates made up of a mixture of Bogor bean and sweet potato was c.onducted in two stages. The first experiment was run to determine the best blanching time for the bean and the second one is to evaluate the effect of various levels of die temperature and mixtures of Bogor bean and sweet potato on some physical properties of extrudates. The process for the second experiment were conducted on three levels of die temperature i.e 100°C, 140°C, and 180°C on three level of mixtures of sweetpotato/Bogor bean: 90/10, 75/25, and 60/40, respectively. The results of the first experiment indicated that a blanching treatment for 15 minutes to the bean produced a better physical quality parameter than the use of unblanched and 5 min-blanched bean as raw material. It was found that the texture (degree of clispiness), degree of expansion, viscosity and spesijic gravity of the extrudates were signijicantly affected by the above-mentioned factors. The best physical properties were observed on the extrudate made up of a mixture of 90% sweetpotato and 10% Bogor bean at a die temperature of 100°C.