Study on the Physical Characteristics of Macaroni Made of Cassava Waste and Corn Flour by Applying Different Sizes of Die Extruder and Frequency of Moulding
Abstract
The frequency of moulding using a die size can affect the texture of pasta. Macaroni that use cassava waste and corn flour (macaroni Raja) as raw material had a good appearance, but its texture was brittle. Therefore, the appropriate pressure was needed to improve the brittle’s texture. Providing the proper pressure can be implemented by setting the frequency of moulding and the size of die used. The objective of study was to determine the appropriate frequency of moulding with the size of extruder die so that it produces macaroni with the best characteristics. The method used in this study was random analysis design with 4 treatments and 6 repetitions. The treatments include one time with big die, one time with small die, two times with big die and two times with small die. The results of study showed that two times moulding by using small die gave the best result, which contains 2.935,911 gF of hardness before rehydration, 106.05 % rehydration power, 0.9687 gF of rubberiness, 1,223.488 gF of hardness after rehydration, -2.3389 gF of adhesiveness and 9.15 % of solid lost from cooking.
Keywords: Moulding, die size, macaroni, texture, composite flour
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