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Title: | Optimasi Formula Produk Ekstrusi Snack Makaroni dari Tepung Sukun (Artocarpus altilis) dengan Metode Desain Campuran (Mixture Design) |
Authors: | Syarief, Rizal Widowati, Sri Nurtama, Budi Wahyudi |
Keywords: | Bogor Agricultural University (IPB) mixture design optimization breadfruit (Artocarpus altilis) Macaroni |
Issue Date: | 2012 |
Abstract: | Breadfruit (Artocarpus altilis) is a plant of high carbohydrate (27.12%) with high water content (60-80%), so that makes it easy to be spoiled and damaged. To increase the shelf life and economic value of breadfruit, breadfruit should be processed into flour. Breadfruit flour can be used to substitute wheat flour 25-75%. However, the use of breadfruit flour is still low, especially in the form of extruded products. Increased consumption of modern snacks such as macaroni is challenging. The objective of this study is to find an optimum formula of snack macaroni with breadfruit flour substitution. The method used in the optimization of the formula was mixture design method. Design Expert (DX) 7.0 ® software was used as a tool in the optimization. Macaroni breadfruit formulas has been made then measured on the physical properties including expansion, colour, texture, density, and hedonic rating test (colour, aroma, texture, taste, and overall). The result of the optimum formula is the mixture of 45%(b/b) breadfruit flour, 40%(b/b) tapioca flour,and 15%(b/b) wheat flour. The formula had expand of 3.06 mm. The sensory scores obtained for the formula are 4.77 for colour, 5.07 for aroma, 5.59 for texture, 4.79 for taste, and 4.99 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 79.94˚ (L=43.58, a=5.51, b=30.95). The formula has texture with texture analyzer value of 2034.86 gf, raw snacks densityof 0.93 g/ml and fried snack density of 0.27 g/ml. The best formula that has been verificated then will characterization with chemical test (proximate analysis). |
URI: | http://repository.ipb.ac.id/handle/123456789/57979 |
Appears in Collections: | UT - Food Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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ABSTRACT.pdf Restricted Access | Abstract | 578.75 kB | Adobe PDF | View/Open |
BAB I. PENDAHULUAN.pdf Restricted Access | BAB I | 457.29 kB | Adobe PDF | View/Open |
BAB II. TINJAUAN PUSTAKA.pdf Restricted Access | BAB II | 514.49 kB | Adobe PDF | View/Open |
BAB III. METODOLOGI PENELITIAN.pdf Restricted Access | BAB III | 1.11 MB | Adobe PDF | View/Open |
BAB IV. HASIL DAN PEMBAHASAN.pdf Restricted Access | BAB IV | 1.34 MB | Adobe PDF | View/Open |
BAB V. SIMPULAN DAN SARAN.pdf Restricted Access | BAB V | 552.95 kB | Adobe PDF | View/Open |
COVER.pdf Restricted Access | Cover | 465.89 kB | Adobe PDF | View/Open |
DAFTAR PUSTAKA.pdf Restricted Access | Daftar Pustaka | 458.54 kB | Adobe PDF | View/Open |
F12wah.pdf Restricted Access | full text | 2.39 MB | Adobe PDF | View/Open |
LAMPIRAN.pdf Restricted Access | Lampiran | 736.48 kB | Adobe PDF | View/Open |
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