PENGARUH SUHU PROSES EKSTRUSI DAN CAMPURAN UBIJALAR MERAH (Ipomoea batatas L) DENGAN KACANG BOGOR (Voandzeia subterranea L THOUARS) TERHADAP BEBERAPA KARAKTERISTIK FISIK EKSTRUDAT
ABSTRACT: The experiment aimed
to evaluate the physical properties of extrudates made up of a mixture of Bogor
bean and sweetpotato was conducted in two stages. The first experiment was run
to determine the best blanching time for the bean and the second one is to
evaluate the effect of various levels of die temperature and mixtures of Bogor
bean and sweetpotato on some physical properties of extrudates. The process for
the second experiment were conducted on three levels of die temperature i.e
100°C, 140°C, and 180°C on three level of mixtures of sweetpotato/Bogor bean:
90/10, 75/25, and 60/40, respectively.
The results of the first experiment indicated that a blanching treatment
for 15 minutes to the bean produced a better physical quality parameter than
the use of unblanched and 5 min-blanched bean as raw material. It was found
that the texture (degree of crispiness), degree of expansion, viscosity and
spesific gravity of the extrudates were significantly affected by the
above-mentioned factors. The best physical properties were observed on the
extrudate made up of a mixture of 90% sweetpotato and 10% Bogor bean at a die
temperature of 100°C.
Key words: Extrusion,
sweetpotato, kacang Bogor, physical properties
Penulis: Titik Nur Hidayah, D
Mangunwidjaja, T. C. Sunarti, Sutrisno
Kode Jurnal: jppertaniandd050032
