Optimasi Proses Pembuatan Mi Sorgum dengan Menggunakan Ekstruder Ulir Ganda

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/68199

Title:	Optimasi Proses Pembuatan Mi Sorgum dengan Menggunakan Ekstruder Ulir Ganda
Authors:	Tjahja Muhandri, Tjahja Muhandri Subarna, Subarna Ivan Mustakim, Ivan Mustakim
Issue Date:	Dec-2013
Publisher:	Jurnal Sains Terapan (Wahana informasi dan alih teknologi), Program Diploma IPB
Series/Report no.:	Volume 3 Nomor 1;
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
URI:	http://repository.ipb.ac.id/handle/123456789/68199
ISSN:	2088-8732
Appears in Collections:	Faculty of Agricultural Technology Book's

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