Source: SEAMEO BIOTROP's Research Grant | 2012
Abstract:
Research on the process of making sorghum noodles not much done in Indonesia, including the appropriate varieties. The purpose of this study is the characterization of the five varieties of sorghum and sorghum noodle manufacturing process optimization using a single screw and twin screw cooking-forming extruder. Proximate analysis, amylose content and starch pasting properties conducted on sorghum (five varieties). Optimization process is done using Response Surface Methodology (RSM) with cooking loss and elongation response. Temperature optimization process on the use of a single screw extruder is 80-95 º C and a screw speed of 50-125 rpm. The process of using twin screw extruder, the temperature between 80-90 º C and a screw speed of 10-20 Hz. Based on amylose content and pasting properties, five varieties have the potential to make sorghum noodles. The optimum process conditions using a single screw extruder is a temperature of 95 º C with a screw speed of 125 rpm, while the twin screw extruder is 85 º C with a screw speed of 10 Hz.Keywords: process optimization, Response Surface Methodology, sorghum noodles, extruder
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