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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Teknologi Pertanian agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Agroindustrial Technology Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat
Tjahja Muhandri
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary

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Journal : JURNAL PERTANIAN

 1 
STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE Aminullah Aminullah; Tjahja Muhandri
Jurnal Pertanian Vol. 10 No. 1 (2019): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2621.224 KB) | DOI: 10.30997/jp.v10i1.1622

Abstract

Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.
GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS Aminullah Aminullah; Tjahja Muhandri; Subarna Subarna
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.544 KB) | DOI: 10.30997/jp.v11i1.2524

Abstract

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.
Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno . Warcito Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Aminullah Aminullah Aminullah Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Arifin Nugraha Atiqatul Maula Audia Ari Purwandani Bella Dwi Pasca Budi Nurtama Budi Nurtama Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Cahyaningsih, Umi Darwin Kadarisman Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Didah Nur Faridah Dilla Ferawati Dimas Imam Ariefianto Dini Junita Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fahim Muhammad Taqi Fahma Yuliwardi Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Fauzan Anggi Prasatya Feri Kusnandar Feri Kusnandar Fransiska R Zakaria Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hamigia Zulkhaiar Harahap, Ali Musa Harum Fadhilatunnur Hasanah, Uswatun Heti Herawat Hunaefi, Dase Hunaefi, Dase Ita Vera Ivan Mustakim Joko Hermanianto Lalu Danu Prima Arzani Lilis Nuraida MEGA SAFITHRI Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Mochamad Nur Asyik Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Farhan Hafiz Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Musa Hubeis Nancy Dewi Yuliana Nina Ariesta Nugraha Edhi Suyatma Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Purwiyatno Hariyadi Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Roh santoso Rokhani Hasbullah Rosiana Ulfa Rozana - Sapta Raharja Sarah Diana Yulianti Sarah Fathia Sefrina, Mega Septieni, Disty Slamet Budijanto Sri Widowati Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sugiyono Sugiyono Suryahadi (Suryahadi) Sutrisno Koswara Syamsu Darman Titi Candra Sunarti dan Michael (E-Jurnal Agro-Industri Indonesia) Wawan Hermawan Yuli Sukmawati Zhofran Murtadho