Pengembangan Produk Makanan Ringan Dengan Proses Ekstrusi Dan Penggorengan
PENGEMBANGAN PRODUK MAKANAN RINGAN DENGAN
PROSES EKSTRUSI DAN PENGGORENGAN
PATRICIA RUTHYANTI THOMAS
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2007
ii
PERNYATAAN MENGENAI TUGAS AKHIR DAN SUMBER
INFORMASI
Dengan ini saya menyatakan bahwa tugas akhir Pengembangan Produk
Makanan Ringan dengan Proses Ekstrusi dan Penggorengan adalah karya saya
sendiri di bawah bimbingan Dr. Ir. Nuri Andarwulan, M.S., dan Dr. Ir. Slamet
Budijanto M Agr, dan belum diajukan dalam bentuk apa pun kepada perguruan
tinggi mana pun. Sumber informasi yang berasal atau dikutip dari karya yang
diterbitkan maupun tidak diterbitkan dari penulis lain telah disebutkan dalam teks
dan dicantumkan dalam Daftar Pustaka di bagian akhir tugas akhir ini.
Bogor, Juni 2007
Patricia Ruthyanti Thomas
NIM 252040085
iii
ABSTRACT
PATRICIA R THOMAS. Development of Snack with Extrusion and Frying
Process Under supervising of NURI ANDARWULAN and SLAMET BUDIJANTO
A typical Indonesian meal is based on rice cooked alone or prepared with
sambal, a hot chili condiment ; it is served with krupuk (crackers made of flour ,
vegetables and meat , shrimp or spices) .Some local dishes such as Soto and
Oxtail Soup are topped with fried shallot and crackers (something crispy and
crunchy). The purpose of this experiment is to develop crackers which can be
function as snacks alone or as seasoned fried toppings for eating with rice or
other basic meal. In soupy dish, this toppings can turned to a synthetic meat
which has a plastic or elastic and full body mouth feel.
Available equipment in the company which has high technical possibility
to produce this snacks are several extruders in the rice noodle (bihun) line and
snack extruder (third generation snacks or pellets). The best process design is
needed to produce a crispy snacks by using one prototype formula consists of
ground catfish (Clarias batrachus L) meat and tofu (function as protein source),
cassava flour (gaplek).
The best prototype from laboratory scale formulation process has protein
content 14 %, tasty and enough saltiness level and crispy texture. Raw material
cost estimation per kg product dough cost from Rp.5.895,- to Rp.6.765,-. The
combined process of rice noodle extruder with meat processor or meat chopper
extruder, produced the best crispiness product after frying process with
production capacity 500 kg/hour.
The study of comparing the effect of dough temperature prior to extrusion
process and the impact of meat processors or meat chopper extruder (MCE) in
producing a crispy product was made by using the same frying condition 150° C
~ 3 minutes in a continuous noodle fryer. Proof on the crispiest texture is based
on texture analysis on crispiness level. The higher the value of kgf for a product,
the crispier the texture is. Duncan statistical calculation differentiates the process
flow into 7 crispiness groups. The highest value of kgf is 93.2 and the lowest
value is 24.49. Minimum value which considered as crispy is 50-55 kgf. Extrusion
process begins with maximum 30 °C dough through strap extruder (bihun Line)
then followed by MCE produced the crispiest texture. Cool dough (maximum 30
°C) significantly produced crispier texture than hot dough (60-90 °C). Based on
Contrast Orthogonal Test, process followed with MCE and without MCE is
significantly different at significance level
PROSES EKSTRUSI DAN PENGGORENGAN
PATRICIA RUTHYANTI THOMAS
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2007
ii
PERNYATAAN MENGENAI TUGAS AKHIR DAN SUMBER
INFORMASI
Dengan ini saya menyatakan bahwa tugas akhir Pengembangan Produk
Makanan Ringan dengan Proses Ekstrusi dan Penggorengan adalah karya saya
sendiri di bawah bimbingan Dr. Ir. Nuri Andarwulan, M.S., dan Dr. Ir. Slamet
Budijanto M Agr, dan belum diajukan dalam bentuk apa pun kepada perguruan
tinggi mana pun. Sumber informasi yang berasal atau dikutip dari karya yang
diterbitkan maupun tidak diterbitkan dari penulis lain telah disebutkan dalam teks
dan dicantumkan dalam Daftar Pustaka di bagian akhir tugas akhir ini.
Bogor, Juni 2007
Patricia Ruthyanti Thomas
NIM 252040085
iii
ABSTRACT
PATRICIA R THOMAS. Development of Snack with Extrusion and Frying
Process Under supervising of NURI ANDARWULAN and SLAMET BUDIJANTO
A typical Indonesian meal is based on rice cooked alone or prepared with
sambal, a hot chili condiment ; it is served with krupuk (crackers made of flour ,
vegetables and meat , shrimp or spices) .Some local dishes such as Soto and
Oxtail Soup are topped with fried shallot and crackers (something crispy and
crunchy). The purpose of this experiment is to develop crackers which can be
function as snacks alone or as seasoned fried toppings for eating with rice or
other basic meal. In soupy dish, this toppings can turned to a synthetic meat
which has a plastic or elastic and full body mouth feel.
Available equipment in the company which has high technical possibility
to produce this snacks are several extruders in the rice noodle (bihun) line and
snack extruder (third generation snacks or pellets). The best process design is
needed to produce a crispy snacks by using one prototype formula consists of
ground catfish (Clarias batrachus L) meat and tofu (function as protein source),
cassava flour (gaplek).
The best prototype from laboratory scale formulation process has protein
content 14 %, tasty and enough saltiness level and crispy texture. Raw material
cost estimation per kg product dough cost from Rp.5.895,- to Rp.6.765,-. The
combined process of rice noodle extruder with meat processor or meat chopper
extruder, produced the best crispiness product after frying process with
production capacity 500 kg/hour.
The study of comparing the effect of dough temperature prior to extrusion
process and the impact of meat processors or meat chopper extruder (MCE) in
producing a crispy product was made by using the same frying condition 150° C
~ 3 minutes in a continuous noodle fryer. Proof on the crispiest texture is based
on texture analysis on crispiness level. The higher the value of kgf for a product,
the crispier the texture is. Duncan statistical calculation differentiates the process
flow into 7 crispiness groups. The highest value of kgf is 93.2 and the lowest
value is 24.49. Minimum value which considered as crispy is 50-55 kgf. Extrusion
process begins with maximum 30 °C dough through strap extruder (bihun Line)
then followed by MCE produced the crispiest texture. Cool dough (maximum 30
°C) significantly produced crispier texture than hot dough (60-90 °C). Based on
Contrast Orthogonal Test, process followed with MCE and without MCE is
significantly different at significance level