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Subarna Subarna
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor; dan Southeast Asian Food and Agricultural Science and Tecnology Center, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK Tjahja Muhandri; Subarna Subarna; Sutrisno Koswara; Budi Nurtama; Dewi Fatmala; Dimas Imam Ariefianto
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.183 KB) | DOI: 10.6066/jtip.2017.28.1.36

Abstract

Sweet potatoes have a fairly diverse varieties and the difference in varieties is assumed to influence the starch physicochemical properties. The objective of this research was to optimize the sweet potato vermicelli production using a cooking-forming extruder. The starch characterization included proximate analysis, starch content, amylose content and gelatinization profile. Sweet potato vermicelli was made with the starch of sweet potaoto Ace variety. Meanwhile, process and formula optimization was carried out using Response Surface Methodology (RSM). The amount of starch used was in the range of 62.5–69.0 g, the amount of water was 31.0–37.5 g, extruder temperature of 80-90°C and screw rotation of 90-120 rpm. The starch of sweet potato Ace variety had the highest level of carbohydrate, total starch and amylose (99.16, 86.91, and 8.77% db, respectively). It also had the most excellent cooking endurance as shown by the lowest breakdown viscosity (5183.33 cP), and the best tendency of retrogradation as shown by the highest setback viscosity (1328.00 cP). The optimum combination for the vermicelli making was 65.2 g of starch, 34.8 g of water, extruder temperature of 85°C and screw rotation of 115 rpm. The sweet potato vermicelli from the optimum condition resulted in 20.85% actual cooking loss and 164.98% elongation. Process improvement with freezing and fan drying of the vermicelli produced a better quality of vermicelli with 12.90% cooking loss and 196.42% elongation.
Co-Authors Budi Nurtama Dewi Fatmala Dimas Imam Ariefianto Sutrisno Koswara Tjahja Muhandri