427-437 K KARAKTERISTIK MUTU MI JAGUNG DENGAN PENAMBAHAN TELUR DAN EMULSIFIER

KARAKTERISTIK MUTU MI JAGUNG DENGAN PENAMBAHAN TELUR DAN EMULSIFIER

Abstract

The purpose of this study was to study the effect of egg addition and emulsifier
on the quality of corn noodles. This research uses corn flour varieties of BISI 16 (80
mesh) produced by PT Matahari Corn Mill. Other ingredients used are water 70% and
salt 2% (base weight of flour). In this study egg white and yolk were added 3, 6 and 9%
respectively and emulsifier Dimodand 0.5, 1.0, 1.5 and 2.0% (base weight of flour). Corn
noodles are processed using a single screw extruder set at 90 ° C and screw speed at
130 rpm. Corn noodles was dried using a drier tray at room temperature and air velocity
of 2.1 m / sec for 24 hours. The results showed that the addition of egg yolks and egg
whites had no effect on stickiness of noodles when out of die extruder. The addition of
egg yolk is more impact on the physical quality of dry corn noodles, which is reducing
cooking loss, hardness, elongation and stickiness. The addition of emulsifiers to 1.5%
decreases the stickiness of corn noodles, both when extruded from die extruder and
post-rehydration stickiness, decreases cooking loss and decreases noodle hardness.
The addition of higher emulsifier (2%) decreased the quality of corn noodles