ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)

Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33C, 29-33C, 34-39C, and 121-142 C)., feeder speed of 16- 17 rpm speed of knife of 425-713 rpm and ten formulations of corn, broken rice and bran. The physichochemical characteristics of the produ...

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Main Authors:	Joko Hermanianto 1, Rizal Syarief 1, Zakiah Wulandari 2
Format:	Article
Language:	English
Published:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2000-04-01
Series:	Jurnal Teknologi dan Industri Pangan
Online Access:	http://journal.ipb.ac.id/index.php/jtip/article/view/933

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record_format	Article
spelling	doaj-622a73e7e7ae4d97ba050aba307a09be2020-11-25T00:09:20ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2000-04-01111510ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)Joko Hermanianto 1Rizal Syarief 1Zakiah Wulandari 2Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33C, 29-33C, 34-39C, and 121-142 C)., feeder speed of 16- 17 rpm speed of knife of 425-713 rpm and ten formulations of corn, broken rice and bran. The physichochemical characteristics of the products were examined. Ash content, protein content and lipid content increased by increasing the percentage of the bran in formulation. Degree of gelatinization (DG). Expansion of extrudates (EE), Stickiness, Water solubility and absorbition indexes (WSI and WAI), colour of extrudates product (L and b ) decreased with increase in bran concentration. http://journal.ipb.ac.id/index.php/jtip/article/view/933
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Joko Hermanianto 1 Rizal Syarief 1 Zakiah Wulandari 2
spellingShingle	Joko Hermanianto 1 Rizal Syarief 1 Zakiah Wulandari 2 ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN) Jurnal Teknologi dan Industri Pangan
author_facet	Joko Hermanianto 1 Rizal Syarief 1 Zakiah Wulandari 2
author_sort	Joko Hermanianto 1
title	ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)
title_short	ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)
title_full	ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)
title_fullStr	ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)
title_full_unstemmed	ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)
title_sort	analisis sifat fisiokimia produk ekstrusi hasil samping penggilingan padi (menir dan bekatul) physicochemical analysis on extrudates made from by-products of rice milling industry (broken rice and bran)
publisher	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
series	Jurnal Teknologi dan Industri Pangan
issn	1979-7788 2087-751X
publishDate	2000-04-01
description	Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33C, 29-33C, 34-39C, and 121-142 C)., feeder speed of 16- 17 rpm speed of knife of 425-713 rpm and ten formulations of corn, broken rice and bran. The physichochemical characteristics of the products were examined. Ash content, protein content and lipid content increased by increasing the percentage of the bran in formulation. Degree of gelatinization (DG). Expansion of extrudates (EE), Stickiness, Water solubility and absorbition indexes (WSI and WAI), colour of extrudates product (L and b ) decreased with increase in bran concentration.
url	http://journal.ipb.ac.id/index.php/jtip/article/view/933
work_keys_str_mv	AT jokohermanianto1 analisissifatfisiokimiaprodukekstrusihasilsampingpenggilinganpadimenirdanbekatulphysicochemicalanalysisonextrudatesmadefrombyproductsofricemillingindustrybrokenriceandbran AT rizalsyarief1 analisissifatfisiokimiaprodukekstrusihasilsampingpenggilinganpadimenirdanbekatulphysicochemicalanalysisonextrudatesmadefrombyproductsofricemillingindustrybrokenriceandbran AT zakiahwulandari2 analisissifatfisiokimiaprodukekstrusihasilsampingpenggilinganpadimenirdanbekatulphysicochemicalanalysisonextrudatesmadefrombyproductsofricemillingindustrybrokenriceandbran
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ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN)

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