OPTIMASI PENGOLAHAN MIE JAGUNG SECARA GILING BASAH BERBAHAN BAKU JAGUNG JENIS PIONEER-21 DENGAN METODE EKSTRUSI
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Published:
Mar 20, 2017
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Abstract
Tujuan penelitian ini adalah untuk mengoptimasi pembuatan mie jagung secara giling basah dengan metode ekstrusi. Penelitian dibagi dalam dua tahapan, yaitu optimasi proses penggilingan secara basah dan kajian pengolahan mie jagung dengan menentukan poporsi tepung kering dan basah serta membuat mie jagung. Variabel yang digunakan adalah konsentrasi tawas (0% dan 0.01%), konsentrasi guar gum (0%, 1%, dan 2%), dan kadar air (60%, 70%, dan 80%). Jumlah air sebanyak 6.5 liter digunakan ketika penggilingan per 1 kg jagung pipil kering. Lama proses pengendapan yaitu tiga jam di mana sudah terbentuk dua lapisan. Kadar air dari tepung kering dan basah adalah 8.13% dan 72.93% (bb). Penentuan perbandingan tepung kering dan basah (dalam gram) menggunakan prinsip kesetimbangan massa (mass balance) di mana kadar air 60%, 70%, dan 80% diperoleh perbandingan, berturut-turut, sebesar 218.70:181.30, 195.99:204.01, dan 176.11:223.89. Waktu pengukusan mie jagung selama ±15 menit dengan suhu 100oC.
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Aminullah, A. (2017). OPTIMASI PENGOLAHAN MIE JAGUNG SECARA GILING BASAH BERBAHAN BAKU JAGUNG JENIS PIONEER-21 DENGAN METODE EKSTRUSI. JURNAL AGROINDUSTRI HALAL, 2(1), 043–050. https://doi.org/10.30997/jah.v2i1.353
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