Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya

https://doi.org/10.22146/agritech.43541

Henny Krissetiana Hendrasty(1), Sundari Setyaningsih(2*), Raden Sugiarto(3)

(1) Fakultas Teknologi Pertanian, Institut Pertanian (INTAN) Yogyakarta Jln. Magelang, Km 5,6 Yogyakarta
(2) Fakultas Teknologi Pertanian, Institut Pertanian (INTAN) Yogyakarta Jln. Magelang, Km 5,6 Yogyakarta
(3) Fakultas Teknologi Pertanian, Institut Pertanian (INTAN) Yogyakarta Jln. Magelang, Km 5,6 Yogyakarta
(*) Corresponding Author

Abstract


Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at various temperatures (70, 80 and 90 °C) for 2 h, 2.5 h, 3 h, 3.5 h and 4 h. Noodle layers were 1, 2, 3 and 4. The observed quality parameters were elongation, water content, cooking loss and water absorption. The obtained data were analyzed using a Response Surface Methodology. The range of optimum drying condition was between 76 and 84 °C and drying time between 3.2 and 3.5 h. Noodles were arranged in 2 layers. Dried cassava noodles had an elongation value of 60 to 70%, water content of 8 to 9%, cooking loss of 10 to 12% and water absorption of 140 to 150%.

 


Keywords


Cassava starch noodles; cooking loss; drying; elongation; water absorption

Full Text:

PDF


References

AACC. (2000). Approved methods of the American Association of Cereal Chemists. 10th edn. St.Paul, Minnesota.

AOAC. Association of Official Analytical Chemist. (2005). Official Method of Analysis. 18thedition.Association of Official Analytical Chemist. Washington DC, USA.

Bai, Y. P., Guo, X. N., Zhu, K. X., dan Zhou, H. M. (2017). Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging. Food Chemistry 237: 553–560. DOI:10.1016/j.foodchem.2017.05.156

Brennan, J. G. (2006). Evaporation and Dehydration. In: Food Processing Handbook Food Processing Handbook, James G. Brennan (Ed.), WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 71-124.

D'Amico, S., Maschle, J., Jekle, M., Tomoskozi, S., Lango, B., Schoenlechner, R. (2015). Effect of high temperature drying on gluten-free pasta properties. LWT - Food Science and Technology 63: 391-399. DOI: 10.1016/j.lwt.2015.03.080

Demiray, E. dan Tulek, Y. (2014). Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer. Heat Mass Transfer. 50:779–786. DOI: 10.1007/s00231-013-1286-9

Ezeanya, N. C., Egwuonwu, C. C., Istifanus, A. B., dan Okafor, V. C. (2016). Determination of thin-layer solar drying kinetics of cassava noodles (tapioca). Agricultural Engineering International, 5(8): 352-360.

Inglet, G. E., Peterson, S. C., Carrier, C. J., dan Maneepun, S. (2005). Rheological, textural and sensory properties of Asian noodles containing an oat cereal hydrocolloid. J. Food Chem 90: 1-8. DOI: 10.1016/j.foochem.2003.08.023

Jeong, S., Kim, M., Yoon, M., dan Lee, S. (2017). Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents. Journal of Cereal Science 75: 138-142. DOI: 10.1016/j.jcs.2017.03.022

Kang, M. J., Bae, I. Y., dan Lee, H. G. (2018). Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility. Food Bioscience 22: 178–183. DOI: 10.1016/j.fbio.2018.02.008

Kongkiattisak, Pisut dan Songsermpong, S. (2012). Effect of temperature and velocity of drying air on kinetics,quality and energy consumption in drying process of rice noodles. Kasetsart J. (Nat. Sci.) 46: 603 – 619.

Liu, Q., Zhu, X. G. K. X. (2019). Effects of frozen storage on the quality characteristics of frozen cooked noodles. Food Chemistry 283: 522–529. DOI: 10.1016/j.foodchem.2019.01.068

Lü, Y. G., Chen, J., Li, X. Q., Ren, L., He, Y. Q., dan Qu, L. B. (2014). Study on processing and quality improvement of frozen noodles. LWT - Food Science and Technology 59: 403-410. DOI: 10.1016/j.lwt.2014.05.046

Mamat, K. A. Yusof, M. S. Hassan S. dan Yusoff, W. F. W. (2016). temperature and humidity determination for dried instant noodle drying machine. ARPN Journal of Engineering and Applied Sciences, 11(12): 7853-7857.

Novita I., Diki N. S., dan Nur K. I. M. (2015). Perbandingan penggunaan tepung ubi kayu dari umur panen yang berbeda dan penambahan tepung jagung dalam pembuatan mi kering. PANGAN, 24(1): 63-74. DOI: 10.33964/jp.v24i1.43

Ogawa, T., Kobayashi, T., Adachi, S. (2012). Prediction of pasta drying process based on a thermogravimetric analysis. Journal of Food Engineering 111: 129–134.

Omeire, G. C., Nwosu, J. N., Kabuo, N.O., dan Nwosu M. O. (2015). cooking properties and sensory evaluation of enriched cassava/wheat noodles. International Journal of Innovative Research in Technology & Science (IJIRTS), 3(2): 46-50. DOI: 10.1016/j.jfoodeng.2012.01.011

Petitot, M,. Boyer, L., Minier, C., Micard, V. (2010). Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International 43: 634–641. DOI: 10.1016/j.foodres.2009.07.020

Piwińska, M., Wyrwisz, J., Kurek, M.A., and Wierzbicka,A. 2016. Effect of drying methods on the physical properties of durum wheat pasta. CYTA – JOURNAL OF FOOD, 14(4): 523–528. DOI: 10.1080/19476337.2016.1149226

Yu, X., Wang, Z., Zhang, Y., Wadood, S.A., dan Wei, Y. (2018). Study on the water state and distribution of Chinese dried noodles during the drying process. Journal of Food Engineering 233: 81-87. DOI: 10.1016/j.jfoodeng.2018.03.021

Zhang, L., & Nishizu, T., Hayakawa, S., Nakashima, R., & Goto, K. (2013). Effects of different drying conditions on water absorption and gelatinization properties of pasta. Food Bioprocess Technol6, 2000–2009. DOI: 10.1007/s11947-012-0976-5



DOI: https://doi.org/10.22146/agritech.43541

Article Metrics

Abstract views : 357 | views : 430

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 agriTECH

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Agritech has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats