Physical characteristics of extrudate from mixed corn gritsoybean flour with treatments of moisture content and extruder barrel temperature

Corn is a commonly used raw material for snack production. However, corn has a relatively low protein content, approximately 7%. Consequently, adding soybean flour is expected to enhance the protein content in snacks. This study investigates the impact of moisture content and barrel temperature treatments on the physical properties of the produced extrudates. Snacks were manufactured using a SYSLG-IV twinscrew extruder with a capacity of 10-15 kg/h and a die diameter of 6 mm. The raw material utilized in the experiment comprised a mixture of 20% soybean flour and 80% corn grit. The study involved two main treatments: barrel temperature (at 120°C, 130°C, and 140°C) and moisture content (at 14%, 16%, and 18%). Parameters assessing the physical properties of the extrudates included expansion ratio, hardness, moisture content, water absorption index, and water solubility index. The results demonstrated that increased moisture content led to increased extrudate moisture content (ranging from 1.80% to 4.71%) and hardness (ranging from 17.45 N to 40.16 N). Conversely, it caused a decrease in the expansion ratio (ranging from 2.11 to 2.03), water solubility index (ranging from 8.82% to 7.01%), and water absorption index (ranging from 5.70 to 4.92)

Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat

Corn is widely processed into the main ingredient in making snacks but has a low protein content. Therefore, it is necessary to add protein in the form of beans, especially red beans. The physical characteristics of extrudate as a result of extrusion processing can be determined by material composition and barrel temperature factors. This study aims to determine the effect of material composition treatment and barrel temperature on the physical properties of extrudate made from corn grit and red bean flour. There are three levels of red bean addition, namely, 10%, 20%, and 30% with variations of temperature 120°C, 130°C, and 140°C.  Physical quality parameters measured in the form of moisture content, expansion ratio, bulk density, particle density, water absorption index (WAI), water solubility index (WSI), and hardness. The extrudate produced is in accordance with SNI with a moisture content of < 4%. An increase in barrel temperature affects the increase in expansion ratio and decrease in moisture content, bulk density, particle density, WAI, WSI, and hardness. The addition of red bean flour caused an increase in moisture content, bulk density, particle density, hardness, and WSI and decrease in the expansion ratio and WAI.Jagung banyak diolah menjadi bahan utama pembuatan makanan ringan namun memiliki kandungan protein yang rendah. Oleh karena itu, perlu dilakukan penambahan protein berupa kacang-kacangan terutama kacang merah. Karakteristik fisik ekstrudat dari proses ekstrusi dapat ditentukan oleh faktor komposisi bahan dan suhu ekstruder. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan rasio komposisi bahan dan suhu ekstruder terhadap sifat fisik ekstrudat berbahan dasar grit jagung dan tepung kacang merah. Terdapat tiga level penambahan kacang merah, yaitu 10%, 20%, dan 30% dengan variasi temperatur 120°C, 130°C, dan 140°C.  Parameter kualitas fisik yang diukur berupa kadar air, rasio ekspansi, densitas curah, densitas partikel, water absorption index (WAI), water solubility index (WSI), dan kekerasan. Ekstrudat yang dihasilkan sesuai dengan SNI dengan kadar air < 4%. Peningkatan suhu ekstruder berpengaruh terhadap peningkatan rasio ekspansi dan penurunan kadar air, densitas curah, densitas partikel, WAI, WSI, dan kekerasan. Penambahan tepung kacang merah menyebabkan peningkatan kadar air, densitas curah, densitas partikel, kekerasan, dan WSI serta penurunan rasio ekspansi dan WAI