Kurniawan, Freddy and Purwadaria, Hadi K. and Budijanto, Slamet (2014) Drying Temperature and Time for Sago Noodles Processing. Bachelor thesis, Swiss German University.

Preview	Text Freddy Kurniawan 14210022 TOC.pdf Download (1MB) | Preview
	Text Freddy Kurniawan 14210022 1.pdf Restricted to Registered users only Download (408kB)
	Text Freddy Kurniawan 14210022 2.pdf Restricted to Registered users only Download (689kB)
	Text Freddy Kurniawan 14210022 3.pdf Restricted to Registered users only Download (803kB)
	Text Freddy Kurniawan 14210022 4.pdf Restricted to Registered users only Download (1MB)
	Text Freddy Kurniawan 14210022 5.pdf Restricted to Registered users only Download (182kB)
Preview	Text Freddy Kurniawan 14210022 Ref.pdf Download (445kB) | Preview

Abstract

The objectives of the research were to find the recommended drying time, drying temperature of sago noodles and the physical characteristics of sago noodles at the recommended temperature. The research focused on determining the drying time required for sago noodles to reach the 8% moisture content at four levels of temperatures (50, 60, 70 and 80˚C). The sago noodles were made by extruding mix of 100% sago starch with 2% of GMS and 40% water (from total dry weight). The samples that had reached 8% moisture content would be analyzed for cooking loss, elongation and undergo sensory analysis. The results showed that 50, 60, 70 and 80˚C drying temperature required 60.75, 38.19, 31.14 and 22.62 minutes drying time respectively to reach 8% moisture content. The elongation analysis results showed highest elongation at 80˚C (191.5%) and lowest at 70˚C (155.3%). The cooking loss analysis showed highest cooking loss at 80˚C (15.274%) and lowest at 50˚C (8.415%). The sensory test showed that the sago noodles scored highest at 60˚C while it scored lowest at 80˚C. The recommended drying temperature was 60˚C at 38.19 minutes drying time.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Sago Starch, Sago Noodles, Drying Temperature, Drying Time, Cooking Loss, Elongation
Subjects:	T Technology > TP Chemical technology > TP248 Starch T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	28 Jun 2021 16:36
Last Modified:	28 Jun 2021 16:36
URI:	http://repository.sgu.ac.id/id/eprint/2050

Actions (login required)

View Item