STUDY OF COMPOSITE FLOUR COMPOSITIONS AND EXTRUSION TEMPERATURE ON PHYSICOCHEMICAL PROPERTIES OF ARTIFICIAL RICE

Authors

  • Isti Pudjihastuti Vocational Program Study of Chemical Engineering Diponegoro University, Indonesia.
  • Edi Supriyo Vocational Program Study of Chemical Engineering Diponegoro University, Indonesia.
  • Noer Abyor Handayani Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Indonesia.
  • Siswo Sumardiono Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Indonesia.

Keywords:

artificial rice, composite flour, density kamba, proximate analysis

Abstract

Composite flour from cassava (Manihot esculenta), gembili (Dioscorea esculenta), corn (Zea mays) and koropedang (Canavalia ensiformis) is feasible local commodity for artificial rice production. Purposes of this study were to investigate the effect of extruder temperatures towards nutrients value (carbohydrate, protein, fat, water and ash) of artificial rice. The physicochemical properties (kamba density, water absorption and cooking time) of artificial rice were. Paddy rice IR 36 was also analyzed as a comparison. The best formulation of artificial rice would be determined for organoleptic tests. Artificial rice could be produced through 4 stages: preparation of composite flours, cooking dough, process of extrusion, and analyzes. The results show that the best formulation of artificial rice is obtained in formulae 5 containing 50% of cassava flour, 15% of gembili flour, 15% of koropedang flour, 20% of corn flour at 75°C temperature extruder. The values of kamba density, water absorption, and cooking time of formulae 3 are 0.46 g/ml, 287 %, and 46 %, respectively. Organoleptic score for aroma, texture, colour, and taste properties were 3.15, 3.20, 3.00, and 3.05, respectively.

References

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Additional Files

Published

15-12-2018

How to Cite

Isti Pudjihastuti, Edi Supriyo, Noer Abyor Handayani, & Siswo Sumardiono. (2018). STUDY OF COMPOSITE FLOUR COMPOSITIONS AND EXTRUSION TEMPERATURE ON PHYSICOCHEMICAL PROPERTIES OF ARTIFICIAL RICE. International Education and Research Journal (IERJ), 4(12). Retrieved from https://ierj.in/journal/index.php/ierj/article/view/1699