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

Dian Kharisma Rahmawati; Joko Nugroho Wahyu Karyadi; Devi Yuni Susanti; Ailsa Saraswati Samodra; Riski Sri Mahanani; Vincentius Ferry Surya Dwinata; Prasetya Febriyansyech Personanta Sinuhaji

doi:10.29303/jrpb.v12i1.592

Effect of Red Bean Flour Addition to Corn Grit and Barrel Temperature on Physical Properties of Extrudate

Authors

Dian Kharisma Rahmawati , Joko Nugroho Wahyu Karyadi , Devi Yuni Susanti , Ailsa Saraswati Samodra , Riski Sri Mahanani , Vincentius Ferry Surya Dwinata , Prasetya Febriyansyech Personanta Sinuhaji

DOI:

10.29303/jrpb.v12i1.592

Published:

2024-03-27

Issue:

Vol. 12 No. 1 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Keywords:

corn grit, extruder, physical properties, red bean flour

Articles

Downloads

pdf (Bahasa Indonesia)

How to Cite

Rahmawati, D. K., Karyadi, J. N. W., Susanti, D. Y., Samodra, A. S., Mahanani, R. S., Dwinata, V. F. S., & Sinuhaji, P. F. P. (2024). Effect of Red Bean Flour Addition to Corn Grit and Barrel Temperature on Physical Properties of Extrudate. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 12(1), 26–37. https://doi.org/10.29303/jrpb.v12i1.592

Download Citation

Downloads

Download data is not yet available.

Abstract

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.

References

_MDLZ_stateofsnacking_report_GLOBAL_EN. (n.d.).

Adeyemi, O. A. P., & Idowu, M. A. (2014). Effect of Extrusion Parameters on the Physical and Functional Properties of Cocoyam (Colocasia esculenta) Flour. IOSR Journal of Environmental Science, Toxicology and Food Technology, 8(5), 29–34. https://doi.org/10.9790/2402-08552934 DOI: https://doi.org/10.9790/2402-08552934

Agathian, G., Semwal, A. D., & Sharma, G. K. (2015). Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks. Journal of Food Science and Technology, 52(7), 4113–4123. https://doi.org/10.1007/s13197-014-1483-7 DOI: https://doi.org/10.1007/s13197-014-1483-7

Alam, M. S., Kaur, J., Khaira, H., & Gupta, K. (2016). Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical Reviews in Food Science and Nutrition, 56(3), 445–473. https://doi.org/10.1080/10408398.2013.779568 DOI: https://doi.org/10.1080/10408398.2013.779568

Anton, A. A., Gary Fulcher, R., & Arntfield, S. D. (2009). Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking. Food Chemistry, 113(4), 989–996. https://doi.org/10.1016/J.FOODCHEM.2008.08.050 DOI: https://doi.org/10.1016/j.foodchem.2008.08.050

Balasubramanian, S., & Singh, N. (2007). Effect of extrusion process variables and legumes on corn extrudates behaviour. Journal of Food Science and Technology, 44(3), 330–333.

BSN. (2015). SNI 2886:2015 Makanan Ringan Ekstrudat. Standart Nasional Indonesia, 2886, 1–41.

Chaiyakul, S., Jangchud, K., Jangchud, A., Wuttijumnong, P., & Winger, R. (2008). Effect of Protein Content and Extrusion Process on Sensory and Physical Properties of Extruded High-Protein, Glutinous Rice-Based Snack. Kasetsart Journal (Natural Science), 42, 182–190. https://www.researchgate.net/publication/264838804 DOI: https://doi.org/10.1016/j.lwt.2008.09.011

Dalbhagat, C. G., Mahato, D. K., & Mishra, H. N. (2019). Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. In Trends in Food Science and Technology (Vol. 85, pp. 226–240). Elsevier Ltd. https://doi.org/10.1016/j.tifs.2019.01.001 DOI: https://doi.org/10.1016/j.tifs.2019.01.001

Ding, Q. B., Ainsworth, P., Tucker, G., & Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66(3), 283–289. https://doi.org/10.1016/j.jfoodeng.2004.03.019 DOI: https://doi.org/10.1016/j.jfoodeng.2004.03.019

Dumchaiyapoom, K., Hannanta-Anan, P., & Phongpipatpong, M. (2019). Effect of extrusion conditions on the physical properties of coconut rice-based extrudates. IOP Conference Series: Earth and Environmental Science, 301(1), 0–6. https://doi.org/10.1088/1755-1315/301/1/012056 DOI: https://doi.org/10.1088/1755-1315/301/1/012056

Estrada-Girón, Y., Martínez-Preciado, A. H., Michel, C. R., & Soltero, J. F. A. (2015). Characterization of extruded blends of corn and beans (Phaseolus Vulgaris) cultivars: Peruano and black-querétaro under different extrusion conditions. International Journal of Food Properties, 18(12), 2638–2651. https://doi.org/10.1080/10942912.2014.999862 DOI: https://doi.org/10.1080/10942912.2014.999862

Gat, Y., & Ananthanarayan, L. (2015). Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks. Journal of Food Science and Technology, 52(5), 2634–2645. https://doi.org/10.1007/s13197-014-1378-7 DOI: https://doi.org/10.1007/s13197-014-1378-7

Huang, X., Liu, H., Ma, Y., Mai, S., & Li, C. (2022). Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review. In Foods (Vol. 11, Issue 16). MDPI. https://doi.org/10.3390/foods11162538 DOI: https://doi.org/10.3390/foods11162538

Kamarudin, M. S., de Cruz, C. R., Saad, C. R., Romano, N., & Ramezani-Fard, E. (2018). Effects of extruder die head temperature and pre-gelatinized taro and broken rice flour level on physical properties of floating fish pellets. Animal Feed Science and Technology, 236, 122–130. https://doi.org/10.1016/j.anifeedsci.2017.12.007 DOI: https://doi.org/10.1016/j.anifeedsci.2017.12.007

Kothakota, A. (2013). A study on evaluation and characterization of extruded product by using various by-products. African Journal of Food Science, 7(12), 485–497. https://doi.org/10.5897/ajfs2013.1065 DOI: https://doi.org/10.5897/AJFS2013.1065

Krisna, D. D. A. (2011). Pengaruh Regelatinasi dan Modifikasi Hidrotermal Terhadap Sifat Fisik pada Pembuatan Edible Film dari Pati Kacang Merah (Vigna Angularis Sp.). Thesis, 1–61.

Majumdar, R. K., & Singh, R. K. R. (2014). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of fish-based expanded snacks. Journal of Food Processing and Preservation, 38(3), 864–879. https://doi.org/10.1111/jfpp.12041 DOI: https://doi.org/10.1111/jfpp.12041

Minweyelet, M., Solomon, W. K., & Bultosa, G. (2021). Effects of extrusion operating conditions and blend proportion on the physico-chemical and sensory properties of teff-rice blend extruded products. Food Research, 5(2), 173–183. https://doi.org/10.26656/fr.2017.5(2).467 DOI: https://doi.org/10.26656/fr.2017.5(2).467

Mondelez International. (2022). The Fourth Annual State of Snacking. 1–23. https://www.mondelezinternational.com/-/media/Mondelez/stateofsnacking/2022/2022_MDLZ_stateofsnacking_report_GLOBAL_EN.pdf

Mondelez, Poll, T. H., & Atlas, N. (2021). 2021 Global Consumer Snacking Trends Study. State Of Snacking, 1–30.

Moscicki, L., & Wojtowicz, A. (2011). Raw Materials in the Production of Extrudates. In L. Moscicki (Ed.), Extrusion-Cooking Techniques: Applications, Theory and Sustainability (pp. 45–64). Wiley-VCH. DOI: https://doi.org/10.1002/9783527634088.ch3

Nidhi, K., & Mohan, S. (2019). Effect of Extrusion Parameters on Textural Properties of Parboiled Rice based Bittergourd and Water Chestnut Blended Extrudates. International Journal of Current Microbiology and Applied Sciences, 8(07), 2021–2029. https://doi.org/10.20546/ijcmas.2019.807.242 DOI: https://doi.org/10.20546/ijcmas.2019.807.242

Nurilmala, M., Suptijah, P., Subagja, Y., & Hidayat Departemen Teknologi Hasil Perairan Fakultas Perikanan dan Ilmu Kelautan Jalan Lingkar Akademik, T. (2014). PEMANFAATAN DAN FORTIFKASI IKAN PATIN PADA SNACK EKSTRUSI Utilization and Fortification of Patin Fish on Extrusion Snack. 17, 175–185. DOI: https://doi.org/10.17844/jphpi.v17i2.8721

Offiah, V., Kontogiorgos, V., & Falade, K. O. (2019). Extrusion processing of raw food materials and by-products: A review. In Critical Reviews in Food Science and Nutrition (Vol. 59, Issue 18, pp. 2979–2998). Taylor and Francis Inc. https://doi.org/10.1080/10408398.2018.1480007 DOI: https://doi.org/10.1080/10408398.2018.1480007

Philipp, C., Oey, I., Silcock, P., Beck, S. M., & Buckow, R. (2017). Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks. Journal of Food Engineering, 212, 165–173. https://doi.org/10.1016/j.jfoodeng.2017.05.024 DOI: https://doi.org/10.1016/j.jfoodeng.2017.05.024

Prabha, K., Ghosh, P., S, A., Joseph, R. M., Krishnan, R., Rana, S. S., & Pradhan, R. C. (2021). Recent development, challenges, and prospects of extrusion technology. Future Foods, 3(January), 100019. https://doi.org/10.1016/j.fufo.2021.100019 DOI: https://doi.org/10.1016/j.fufo.2021.100019

Ramos Diaz, J. M., Sundarrajan, L., Kariluoto, S., Lampi, A. M., Tenitz, S., & Jouppila, K. (2017). Effect of Extrusion Cooking on Physical Properties and Chemical Composition of Corn-Based Snacks Containing Amaranth and Quinoa: Application of Partial Least Squares Regression. Journal of Food Process Engineering, 40(1). https://doi.org/10.1111/jfpe.12320 DOI: https://doi.org/10.1111/jfpe.12320

Rouf Shah, T., Prasad, K., & Kumar, P. (2016). Maize—A potential source of human nutrition and health: A review. Cogent Food and Agriculture, 2(1). https://doi.org/10.1080/23311932.2016.1166995 DOI: https://doi.org/10.1080/23311932.2016.1166995

Sahu, C., & Patel, S. (2021). Optimization of maize–millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design. Journal of Food Science and Technology, 58(7), 2651–2660. https://doi.org/10.1007/s13197-020-04771-1 DOI: https://doi.org/10.1007/s13197-020-04771-1

Shruthi, V. H., Hiregoudar, S., Nidoni, U., Ramachandera, C. T., & Jhadav, K. (2016). Effect of Temperature , Feed Moisture and Feed Composition on the Physical Properties on Corn Extrudates. Environment & Ecology, 35(3), 1610–1617.

Singh, A., Gupta, A., & Savita Sharma SE - Kidney Beans: Nutritional Properties and Health Benefits, B. C. (2021). Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits. In Handbook of Cereals, Pulses, Roots, and Tubers. CRC Press. https://doi.org/10.1201/9781003155508-24 DOI: https://doi.org/10.1201/9781003155508-24

Singha, P., Singh, S. K., Muthukumarappan, K., & Krishnan, P. (2018). Physicochemical and nutritional properties of extrudates from food grade distiller’s dried grains, garbanzo flour, and corn grits. Food Science and Nutrition, 6(7), 1914–1926. https://doi.org/10.1002/fsn3.769 DOI: https://doi.org/10.1002/fsn3.769

Tomasz, Ż., Adam, E., Adam, S., & Jacek, S. (2018). Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends. BIO Web of Conferences, 10, 02036. https://doi.org/10.1051/bioconf/20181002036 DOI: https://doi.org/10.1051/bioconf/20181002036

Tumwine, G., & Asiimwe, A. (2019). Effect of barrel temperature and blending ratio on the sensory and physical properties of cassava-extruded snacks. Cogent Food and Agriculture, 5(1). https://doi.org/10.1080/23311932.2019.1633795 DOI: https://doi.org/10.1080/23311932.2019.1633795

Yagci, S., & Gogus, F. (2012). Quality Control Parameters of Extrudates and Methods for Determination. In M. Maskan & A. Altan (Eds.), Advances in Food Extrusion Technology (pp. 297–326). CRC Press.

Yanniotis, S., Petraki, A., & Soumpasi, E. (2007). Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. Journal of Food Engineering, 80(2), 594–599. https://doi.org/10.1016/j.jfoodeng.2006.06.018 DOI: https://doi.org/10.1016/j.jfoodeng.2006.06.018

Zhu, L. J., Shukri, R., De Mesa-Stonestreet, N. J., Alavi, S., Dogan, H., & Shi, Y. C. (2010). Mechanical and microstructural properties of soy protein - High amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion. Journal of Food Engineering, 100(2), 232–238. https://doi.org/10.1016/j.jfoodeng.2010.04.004 DOI: https://doi.org/10.1016/j.jfoodeng.2010.04.004

License

Copyright (c) 2024 Joko Nugroho Wahyu Karyadi, Ailsa Saraswati Samodra, Dian Kharisma Rahmawati, Riski Sri Mahanani, Vincentius Ferry Surya Dwinata, Prasetya Febriyansyech Personanta Sinuhaji, Devi Yuni Susanti

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

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY-SA License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Ilmiah Rekayasa Pertanian dan Biosistem (JRPB).
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

Effect of Red Bean Flour Addition to Corn Grit and Barrel Temperature on Physical Properties of Extrudate

Authors

DOI:

Published:

Issue:

Keywords:

Articles

Downloads

How to Cite

Downloads

Abstract

References

License

Most read articles by the same author(s)

makesubmission

articlemanagement

SOP Article flow

sidebar_menu

sertifikat

statcounter

crossreffbadge

tools

Journal Publisher

Contact Us

Information

Share & Follow