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http://repository.ipb.ac.id/handle/123456789/51379
Title: | Mempelajari pengaruh tingkat substitusi berbagai jenis tepung terhadap karakteristik snack produk ekstrusi |
Other Titles: | Studying the effect of substitution level of different types of flour on the snack extrusion product characteristics |
Authors: | Subarna Wati Haryanto, Waisak Purnomo |
Keywords: | Bogor Agricultural University (IPB) |
Issue Date: | 2011 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | One application of extrusion technology in the field of food processing is the manufacture of snack food (snacks). The raw material is a very role in the quality of extrusion products. Various types of materials substitution in the form of flour was used in this research to study the interaction with the main raw material in the form of particles of corn and its influence on the characteristics of the extruded snack products. The research conducted consisted of two parts, the preliminary research and primary research. Preliminary study aimed to explore the appropriate extrusion process conditions. The determined process conditions is a feed screw speed, extruder screw speed, barrel temperature (T 1, T 2, T 3), and feed moisture content. The primary research is the manufacture of extruded products with substitution treatment consisting of two degree of concentration of three types of flour substitution (5%, 10%). The conducted analysis of the product is water content (before and after drying), texture (hardness), the degree of gelatinization, water absorption index (WAI), water solubility index (WSI), the degree of expansion, bulk density, and organoleptic test (hedonic). |
URI: | http://repository.ipb.ac.id/handle/123456789/51379 |
Appears in Collections: | UT - Food Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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F11wph.pdf Restricted Access | Full text | 2.35 MB | Adobe PDF | View/Open |
F11wph_Cover.pdf Restricted Access | Cover | 286.73 kB | Adobe PDF | View/Open |
F11wph_Abstract.pdf Restricted Access | Abstract | 293.6 kB | Adobe PDF | View/Open |
F11wph_BAB I Pendahuluan.pdf Restricted Access | BAB I | 288.18 kB | Adobe PDF | View/Open |
F11wph_BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 1.36 MB | Adobe PDF | View/Open |
F11wph_BAB III Metode Penelitian.pdf Restricted Access | BAB III | 364.61 kB | Adobe PDF | View/Open |
F11wph_BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 598.85 kB | Adobe PDF | View/Open |
F11wph_Kesimpulan.pdf Restricted Access | Kesimpulan | 291.81 kB | Adobe PDF | View/Open |
F11wph_Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 292.2 kB | Adobe PDF | View/Open |
F11wph_Lampiran.pdf Restricted Access | Lampiran | 912.39 kB | Adobe PDF | View/Open |
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