PENGARUH SUHU PENGOVENAN TERHADAP PERUBAHAN KADAR AIR DAN SIFAT FISIK MI JAGUNG KERING

Abstract

The reason of food diversification, with corn as the raw material, is utilize domestic raw materials so it can reduce the number of Indonesian wheat imports. One of food diversification is corn noodles. Oven temperature can give effects on the result of corn noodles. This study aimed to determine the changes of water content, oven rate constants, the value of activation energy and frequency factors, and physical properties of corn noodles which affected by oven temperature. Determination of water content changes and rate constants use the drying method of thin layer. Determination of the activation energy ( Ea ) and frequency factor ( A ) use the Arrhenius equation. The process needs three oven temperature variations are 60oC, 70oC, and 80oC. Measurement of physical properties use a Shimadzu Ez Test. The results showed that the changes of water content and rate constants oven was effected by the temperature. The higher oven temperature change the moisture content and drying rate constants to be getting bigger. High temperature oven generate the hard dry corn noodles but brittle, high value of cooking loss, fast optimal rehydration time, and low ability of absorb water. Activation energy (Ea) value of water evaporation constant is 8.779 kcal / mol with frequency factor value ( A ) is 540364.9. And the activation energy ( Ea ) value of water evaporation constant is 11.4505 kcal / mol with frequency factor value (A) is 545,795.