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The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.

Variations of processing rice into cooked rice had long been developed. One of the rice products that had been widely circulated in the community was savory rice. Savory rice with an instantization processed was more practical in serving. This research aimed to determine the physical, chemical, functional, and sensory characteristics of instant savory rice compared to instant white rice. The stages of processing instant savory rice included washing, soaking, cooking, freezing, and drying. The freezing process was carried out at -20 °C for 24 h. The drying process for instant savory rice used a fluidized bed dryer for 3 h. Instant white rice was used as a control. The porosity level of instant savory rice was lower than instant white rice as indicated by the yield (95.77%), bulk density (0.57 g/mL), rehydration time (14.34 min), rehydration ratio (2.86), expansion volume ratio (2.26), and water absorption capacity (69.50%). Instant savory rice contained moisture content (8.48%), ash content (3.93%), fat content (5.56%), protein content (7.54%), and starch digestibility (54.84%) which was higher than instant white rice. Instant savory rice had carbohydrate content (82.97%), amylose content (32.39%), amylopectin content (46.59%), starch content (79.98%), and resistant starch content (1.90%) lower than instant white rice. In terms of sensory test results revealed that instant savory rice after rehydration was preferred by consumers compared to instant white rice regarding color, aroma, taste, texture, and overall with a score of 5.39-5.84.

Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are herb leaves with unique aroma that are often added to dishes to strengthen and enrich the taste. The high demand of the leaves has prompted efforts to make them easy to distribute and shelf stable. Drying can increase the shelf life of these leaves with acceptable quality. The objectives of the research were to determine drying models for these leaves using two types of driers and to determine the panelist's preference for the dried and rehydrated leaves. These herb leaves are fresh-picked from the tree, cleaned and dried using the two different driers, i.e. fluidized bed drier (temperature 40-42°C) and tray drier (temperature 58-61°C). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves were photographed. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than that with a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than the Lewis drying model. Panelists preferred dry and rehydrated herb leaves obtained from fluidized bed drier.

Mangosteen (Garcinia mangostana L.) has become the main agricultural products contributing to the largest annual foreign exchange from the fruit category. Mangosteen rind contains xanthone compounds as a source of antioxidants, with α-mangostin and γ-mangostin, as the main components which are used as traditional and modern ingredients to treat various diseases. However, mangosteen rind extract has low bioavailability thus resulting in low effectiveness in the application. This study aimed to find the ideal formulation for producing the extract and nanoemulsion of mangosteen peel. The research carried out in two stages: extraction of mangosteen peel and production of nanoemulsion. Ethanol 70% was the best for mangosteen rind extraction, with a percentage yield of 40.96±0.51%, antioxidant activity of 5708.33±159.57 µg AEAC/mL sample, and total xanthones of 373.84±6.49 µg/mL sample. The use of Tween 20 at nano-emulsion production gave the best test results, with particle size of 10.58±1.25 nm, polydispersity index 0.27±0.03, zeta potential -2.34±0.46 mV, and total xanthones 35,28±0,04 µg/mL sample.

Recently, the rising incidence of natural catastrophe has increased the disaster preparedness, aiming to mitigate its devastating effect. Developing an emergency food is one of meaningful attempts to rise the preparedness. This research aimed to determine the best formula of ready-to-eat rice in retort pouch packaging accepted by consumers, and to determine the operating time to reach a lethality value (F0) to meet the commercial shelf-stable food requirements as an emergency food. The thermal process adequacy (F0) was used to determine the commercial shelf-stable products according to Indonesian regulation. The results showed that the determination of ready-to-eat rice was dependent on the ratio of rice and water. The most accepted product was determined according to quality attributes and organoleptic tests applied to meet the criteria for emergency food, namely color, flavor, and texture and best perceived by consumers. A formula with 140 g of half-cooked rice and 60 g of water was attributed to the best sample, having hardness of 7305.45 gf, elasticity of 36.40%, gumminess of 2185.720 gf, and adhesiveness of -167.975 g.s. In terms of microbiological quality, the TPC for the half-cooked rice sample reached 7.2×107 CFU/mL, while cooked rice in retort pouch packaging was

Ubi Banggai merupakan ubi khas dari Kepulauan Banggai, dengan jumlah varietas yang banyak. Ubi Banggai merupakan sumber karbohidrat yang salah satu komponen penyusunnya adalah pati. Karakteristik fisikokimia pati dari ubi Banggai belum diketahui, sehingga penelitian ini bertujuan untuk mengevaluasi karakteristik pati dari tiga varietas ubi Banggai (Baku Pusus, Baku Tuu Oloyo, dan Baku Boan). Pati ubi Banggai diekstraksi dan dianalisis sifat fisikokimianya yang meliputi kadar pati, amilosa, amilopektin, morfologi granula, warna, profil pasting, kemampuan mengembang, kelarutan, kekuatan gel, dan sineresis. Rendemen setiap varietas relatif rendah, yaitu Baku Pusus (8,66%), Baku Tuu oloyo (5,09%) dan Baku Boan (4,56%). Ketiga varietas mengandung kadar pati 88,00-88,89%, yang disusun oleh 60,29-62,88% amilosa dan amilopektin 25,12-28,65%. Granula pati ubi Banggai berbentuk ellipsoid, polihedral, dan triangular dengan ukuran panjang 17,94-23,59 µm dan lebar 13,97-16,72 µm. Hasil analisis warna pati kering ubi Banggai menunjukkan ubi Baku Pusus dan Baku Tu Oloyo memiliki nilai whiteness index (WI) yang tinggi dan browning index (BI) yang rendah, sedangkan pati ubi Baku Boan memiliki nilai WI yang paling rendah dan nilai BI paling tinggi. Hasil analisis RVA menunjukkan pati ubi Banggai memiliki suhu pasting yang tinggi (80,10-80,35 °C). Pada fase pemanasan, pasta ubi Banggai memiliki viskositas puncak yang tinggi dan mengalami viskositas breakdown. Pada fase pendinginan, pasta ubi Banggai memiliki viskositas setback dan viskositas akhir yang tinggi. Pati Baku Pusus memiliki kelarutan yang tinggi, kemampuan mengembang yang terbatas, kekuatan gel yang tinggi, namun mengalami sineresis.

Glucomannan is a polysaccharide consisting of β-1.4-linked D-mannose and D-glucose monomers, which have many benefits especially in the food and pharmaceutical industry. It has been widely reported that one of the main sources of glucomannan is porang tuber (Amorphophallus muelleri Blume). Generally, glucomannan extracted or purified from porang flour. However, the drying process causes other compounds than glucomannan stick strongly, resulting low levels of glucomannan. This study was to obtain glucomannan extract in an easy, effective, and inexpensive method, by direct extraction from fresh porang tubers using ethanol technical grade. We performed two extraction methods. The first is a fixed concentration method, the sample was repeatedly extracted using 50% ethanol (FC50) and 96% ethanol (FC96) 3 times, respectively. The second is a multilevel concentration method, the sample was repeatedly extracted using ethanol 60% (first step), 80% (second step), and 96% (third step), one replication each step. The highest glucomannan content (66.56%) was obtained by a multilevel concentration method. Moisture, lipid, protein, crude fiber, calcium oxalate level significantly reduce to 13.58%, 0.07%, 4.03%, 4.95%, 0.56% respectively. FTIR spectra confirmed the presence of functional groups (O-H, C=O, C-O, C-H), that compose the glucomannan compound. SEM image showed that the granules form of glucomannan were round and oval, began to change its phase from amorphous to crystalline, related to XRD data. The results showed that the direct extraction from fresh porang tuber using ethanol technical grade with a multilevel concentration method was an effective method to extract the glucomannan

Kappaphycus striatum and Kappaphycus alvarezii are kappa carrageenan-producing seaweeds. K. striatum is also a source of iota carrageenan. The study was aimed to evaluate the effects of extraction time and alkali concentration on the characteristics of semi refined carrageenan (SRC) produced from seaweeds K. striatum and K. alvarezii. The SRC was extracted prepared by cooking dried seaweed samples in KOH solution (ratio seaweed:KOH solution= 1:40) with KOH concentrations of 6, 8 and 10% for 60 and 120 minutes at 70°C. The results showed that the best SRC characteristics produced from K. striatum seaweed were obtained from the extraction process at 6% KOH for 60 minutes which yielded 46.05±0.16%, carrageenan with gel strength of 362,07±21,44 g/cm2 and viscosity at 70°C 74 cP. Meanwhile the best characteristics of SRC produced from K. alvarezii seaweed were obtained from extraction in 10% KOH for 60 minutes having the highest yield of 39,03±0.95%, gel strength 1130.67± 16.34 g/cm2 and viscosity at 70°C of 59 cP. FTIR analysis showed that the functional groups which are kappa carrageenan and iota carrageenan characteristics were found in both samples at wave numbers of 846.97-847.09 and 800.53-801.29 cm-1, respectively.

This research aims to study and characterize the effect of the annealing conditions (temperature and heating duration) on the gelatinization profile and antioxidant components of annealing-modified black glutinous rice flour (ABGRF). This experiment used a 2x3 factorial design consisted of temperature factor (54 and 58°C) and heating duration factor (4, 5, and 6 hours) with 2 replications. Research results showed that both factors and their interactions significantly affected all parameters of the gelatinization profile and antioxidant component of ABGRF (except through viscosity). Compared to its native, ABGRF showed an increase in peak viscosity, through viscosity (except treatment 54°C:5 hours), peak time and pasting tem-perature, indicated ABGRF resistance improvement to the heating process. Generally, the temperature treatment increment increased breakdown, setback, and final viscosity, but the heating duration increment decreased those values. The variation of ABGRF gelatinization profiles increased the diversification potential of BGRF-based food products. Annealing caused an overall decrease in ABGRF antioxidant ability. ABGRF produced by 54°C:4 hours treatment had the highest amount of antioxidant components (total anthocyanins contents 103.78±2.24 mg C3GE/100 g, total phenolic compounds 241.65±1.98 mg GAE/100 g, DPPH 267.14± 3.23 mg AAE/100 g, FRAP 473.94±1.43 mg AAE/100 g), thus using it as ingredients in functional food is more recommended, especially as composite flour for bread and cake.

Moringa oleifera is a plant that has many benefits in each part. Moringa seeds have high nutrient content but they have not been used as food ingredients because it contains cyanigenic glycoside and a bitter taste. This study aims to obtain the best method in eliminating the bitter taste and cyanide of moringa seeds, analyzing its proximate nutritional levels and antioxidant capacity, and the level of acceptance when it’s applied to cookie products. This study used different types of soaking solution (water, 3.5% NaCl, 1N CH3COOH solution, and 0.5% NaHCO3) and boiling temperature (70°C, boiling water temperature (± 97°C), and pressure boiling (±115°C)). Flour with NaHCO3 immersion treatment continued by pressurized boiling for 35 minutes was chosen to be the best flour because it had the lowest cyanide content, reduced bitter taste, and the highest FRAP (Ferric Reducing Antioxidant Power) values (33.40±1.22 mg/kg; 3.40±1.24 mg/kg; and 58.70±2.67 mg AEAC/g) compared with untreated moringa seed flour (152.15±0.95 mg/kg ;10.29±2.92 mg/kg; and 17.43±1.22 mg AEAC/g). The selected flour was used as a substitute for flour (0%, 10%, 20%, and 30%) in cookies making. Sensory hedonic rating analysis on cookies used 60 untrained panelists. Substitution up to 30% overall did not have a significant difference in acceptance compared to control (0%) except for color attribute.

Ubi Banggai mengandung pati dengan amilosa tinggi yang dapat diolah menjadi sohun. Penelitian ini bertujuan untuk mengoptimasi pengolahan sohun pati ubi Banggai dari varietas Baku Pusus, Baku Tuu Oloyo dan Baku Boan. Sohun dibuat dengan mencampurkan pati dengan air, dilewatkan dalam ekstruder dan dikeringkan. Sepuluh kombinasi jumlah air (50-65% dari berat pati) dan suhu barrel (95-100oC) dirancang dengan response surface methodology. Optimasi proses menggunakan pati varietas Baku Pusus, dan kondisi terpilih diterapkan pada dua varietas lainnya. Kehilangan padatan akibat pemasakan (KPAP), daya serap air (DSA) dan elongasi dianalisis. Sohun pati Baku Pusus dengan kombinasi air (61%) dan suhu barrel (99oC) memiliki KPAP yang rendah (6.16%), dan DSA dan elongasi tinggi (278.08% dan 236.95%). Sohun Baku Tuu Oloyo dan Baku Boan yang diproses pada kondisi yang sama juga menghasilkan KPAP

Functional drinks containing the leaves of Java tea has been shown to offer many health functionalities, particularly to lower blood glucose levels, due to its bioactive compounds. Nanoencapsulation technology was reported being able to protect these bioactive compounds and also enhance their bioavailability. This study examined the use of nanoencapsulation techniques to improve the bioavailability of Java tea-based functional effervescent drink and enhance its antihyperglycemic activity. Three versions were prepared in this study: ready to drink (RTD) as the control, microencapsulated, and nanoencapsulated. They were all measured for their total phenolic content (TPC) before being tested for their antihyperglycemic activity. The TPC of RTD, microencapsulated, and nanoencapsulated Java tea-based functional drinks (JTFD) were 998,425, 735,433, and 663,517 ppm, respectively. The antihyperglycemic activities were evaluated by feeding each beverage to streptozotocin-induced diabetic Sprague Dawley rats for fourteen days. Nanoencapsulated JTFD was found to be more superior than the other two formulations to decrease the blood glucose level (7.98%), maintain the feed intake, body weight, improve the viability of Langerhans and beta-cells by 49.09%, 32.50%, respectively.

Maize noodles processing is different from that of conventional noodles made of wheat flour. In pro-ducing non wheat (gluten free) noodles, engineering is needed in the manufacturing process to obtain noodles with good quality and similar to the physical quality of wheat noodles. Processing of maize noodles requires particular treatment, such as heating, shearing, and maize noodles processing with sheeting techniques had previously been reported. Maize noodles processing using extrusion technology has also been done, but in previous studies, the maize used was of the hybrid varieties. This study aims to identify the pasting properties of maize flour and optimize the processing of dried maize noodles from local variety obtained from Madura Island named Elos. Extrusion technology was used to produce maize noodles with good physical characteristics. This study used a cooking-forming single screw extruder and formula consisting of 100% maize flour (db), 70% moisture content, and 2% NaCl. The experimental design was a complete randomized factorial design with two process variables, i.e. extruder temperature setting (75, 90, and 105°C) and extruder screw speed setting (100, 130, and 160 rpm). Response surface methodology (RSM) was used for process optimization to obtain the best process conditions based on several physical characteristics as the responses, i.e. cooking loss, elongation, hardness and degree of gelatinization. The optimum process conditions resulted from the Design Expert 7.0 program were extruder temperature of 95°C and screw speed of 100 rpm. The optimum condition produced maize noodles with cooking loss of 10.11%, elongation of 156.73%, hardness of 6252 gf and degree of gelatinization of 92.26%, with a desirability value of 0.954.

Nutmeg is the main commodity at the Fakfak district of Papua in the agriculture subsector. Yet, the farmers have not been able to enjoy optimal added value from production results. Some of the problems included are pricing, developing derivative products and market access. The purpose of this study is to map the nutmeg value chain in the Fakfak district by understanding the characteristics of actors influencing the chain and the potential for its development. This study uses a qualitative approach with the main instrument of interviews used in data collection techniques. The results showed that actors involved in the nutmeg value chain are seed suppliers, farmers, local collectors, BUMKAM (village enterprise), IRT (home industry), inter-island traders and cooperatives. The use of nutmeg meat has become a potential in increasing the added value of processed nutmeg products in Fakfak District.

Drying process was one of the main factors in preserving noodles because it can reduce water content to less than 12 % (w/w (weight by weight)). The objectives of this study were to optimize the drying process of corn noodles using fluidized bed dryer (temperatures of 50 °C, 60 °C, and 70 °C with airflow velocities of 0.73 m‧s-1, 1.53 m‧s-1, and 2.17 m‧s-1) and to determine the influence of water addition (60 %, 70 %, and 80 % (w/w)) to the dough of corn noodles. The results showed that the best rehydration profile of dried noodles was obtained from drying process at temperature of 60 °C with airflow velocity of 2.17 m‧s-1. The quality of dried corn noodles was influenced by final moisture content of dried noodles and water addition. The critical moisture contents on water additions of 60 %, 70 %, and 80 % were 12, 11, and 10 % (w/w), respectively. The results also showed the optimum quality of dried corn noodles which was obtained from the dough with water addition of 80 %, drying temperature of 60 °C with velocity of 2.17 m‧s-1 for 107 minutes, and moisture content of 10 %. This has similar properties of moisture content, cooking loss, elongation, and hardness to the conventional drying.

Sago industries in Kepulauan Meranti holds an important position in driving the local economy. Around 80,000-90,000 tons of sago starch are produced annually by sago mills generally located in rural areas. Almost all of the sago starch production from the Kepulauan Meranti is sent out of the region as raw material for the next industry. Lack of market information related to price, quality, quantity and types of products that the market wants makes the sago industry only rely on information from the midleman. Sago has significant value to be utilized into various commercial products such as modified starch, glucose, food thickener, noodles and biscuits. The purpose of this study were (1) to map the sago industry value chain and (2) to identify the distribution of values to the actors involved. Data collection includes key informant interviews, focus group discussions, observation and collection of related documents. Data analysis used includes value chain analysis, marketing margin analysis and value added analysis. The results of this study indicated that there are various actors involved in the sago industry value chain starting from seed suppliers, sago smallholders, PT. NSP, log traders, wet sago mills, dry sago mills, glass noodles factories, home industries, Harmonis Cooperatives, individual distributors and PT. Saweri Gading. In the wet sago value chain, PT. Saweri Gading obtained a higher marketing margin than the sago mills, with a margin of Rp 2,000 per kg. In the dry sago value chain, sago mills actors obtained a margin of Rp 4,600 per kg. The results of the value added analysis showed that glass noodles products have value added of Rp 3,450 per kg, the highest value added compared to other sago industry products.

Corn noodle is a potential product to be developed in non-wheat producing countries; however the texture is generally less preferred than wheat noodles. The addition of propylene glycol alginate (PGA) and soy protein isolate (SPI) to the dough was expected to decrease the hardness of corn noodles and in-crease its protein content. This study aimed to evaluate the effect of PGA (0, 0.25, 0.5, 0.75, and 1%) and SPI (0, 5, and 10%) addition on corn noodle rheology. Five parameters were analyzed i.e. cooking loss, elongation, hardness, cohesiveness and stickiness. A hedonic rating test was also performed to evaluate the corn noodle organoleptic quality. The results showed that the addition of PGA decreased the cooking loss and hardness, but increased the elongation and cohessiveness. While the addition of SPI decreased the cooking loss and cohessiveness (at PGA level 0 and 0.25%), it increased hardness and elongation (at PGA level 0%). Based on the hedonic test, corn noodle with 0.5% PGA without the addition of SPI was the most preferred formula.

The current practice for improving the quality and for ease handling of the oyster mushroom is drying. The drawback of this process results in dark color of the mushroom once it is dried. This color quality reduction wascaused by an unappropriate handling before drying and an over process of the drying. Thus, the objective of the research was to determine the most suitable model for drying rate of the mushroom and the best pre-treatments before drying. In this research, the influence of six pre-treatments before drying (1) control/without any pre-treatment, (2) washed using water, (3) blanching, (4) blanching followed by immersion in sodium metabisulphite solution, (5) blanching using a sodium metabisulphite solution, and (6) soaking in sodium metabisulphite solution, followed by blanching, on the quality of the mushroom (rehydration behavior) was elucidated. Those six samples were subjected to drying process using fluidized bed drier at 60 °C with airflow rate between 0.619 and 0.839 m/s until the samples reached equilibrium moisture content. The equilibrium moisture content was achieved after drying process of the mushroom from 270 to 330 minutes. Results indicated that Lewis model more suitable than Page model for prediction of the mushroom drying rate. Results also showed that the control/without any pre-treatment before drying and sample with washed using water were the best pre-treatments before drying resulted in the highest rehydration ratio with the short time of 150 minutes to reach the moisture content of 12%. ABSTRAK Proses pengeringan jamur tiram (Pleurotus ostreatus) dilakukan untuk meningkatkan mutu dari jamur tiram dan mempermudah penanganannya. Penurunan mutu yang terjadi ketika jamur tiram dikeringkan adalah warna jamur yang coklat gelap dan tidak disukai konsumen. Kondisi ini terjadi karena penanganan sebelum pengeringan yang tidak tepat serta proses pengeringan yang terlalu lama. Penelitian ini dilakukan untuk mengetahui persamaan laju pengeringan jamur tiram, prediksi waktu pengeringan dan perilaku rehidrasinya. Jamur tiram diberi enam perlakuan yang berbeda yaitu (1) kontrol, (2) dicuci air bersih, (3) blansir, (4) blansir yang dilanjutkan dengan perendaman dalam natrium metabisulfit, (5) blansir dalam larutan natrium metabisulfit, dan (6) perendaman dalam larutan natrium metabisulfit yang dilanjutkan dengan blansir. Pengeringan dilakukan dengan fluidized bed dryer pada suhu 60 °C dan kecepatan udara pengering yang berada pada kisaran 0,619 m/detik hingga 0,839 m/detik sampai sampel mencapai kadar air kesetimbangan. Kadar air kesetimbangan (moisture equilibrium) dicapai setelah pengeringan selama 270 - 330 menit. Hasil pengujian menunjukkan bahwa model Lewis lebih sesuai dibandingkan dengan model Page untuk memprediksi laju pengeringan jamur tiram. Sampel jamur tiram tanpa perlakuan dan jamur tiram dengan perlakuan pencucian tanpa blansir merupakan sampel terbaik dengan waktu untuk mengeringkan hingga mencapai kadar air 12% adalah 150 menit dan rasio rehidrasi yang lebih tinggi dibandingkan sampel lainnya.

Sweet potatoes have a fairly diverse varieties and the difference in varieties is assumed to influence the starch physicochemical properties. The objective of this research was to optimize the sweet potato vermicelli production using a cooking-forming extruder. The starch characterization included proximate analysis, starch content, amylose content and gelatinization profile. Sweet potato vermicelli was made with the starch of sweet potaoto Ace variety. Meanwhile, process and formula optimization was carried out using Response Surface Methodology (RSM). The amount of starch used was in the range of 62.5–69.0 g, the amount of water was 31.0–37.5 g, extruder temperature of 80-90°C and screw rotation of 90-120 rpm. The starch of sweet potato Ace variety had the highest level of carbohydrate, total starch and amylose (99.16, 86.91, and 8.77% db, respectively). It also had the most excellent cooking endurance as shown by the lowest breakdown viscosity (5183.33 cP), and the best tendency of retrogradation as shown by the highest setback viscosity (1328.00 cP). The optimum combination for the vermicelli making was 65.2 g of starch, 34.8 g of water, extruder temperature of 85°C and screw rotation of 115 rpm. The sweet potato vermicelli from the optimum condition resulted in 20.85% actual cooking loss and 164.98% elongation. Process improvement with freezing and fan drying of the vermicelli produced a better quality of vermicelli with 12.90% cooking loss and 196.42% elongation.

Drying is the most crucial process that determines the final quality of pasta products. Drying at high temperature has been widely used; however, it may cause texture damage in the form of cracking in the product. Drying model can be used in drying process control to prevent such kind of damage and also to design an optimum drying condition. The objective of this research is to determine the drying model of corn spaghetti using a tray drier. In this study, drying was performed at three levels of air velocity (1.29; 0.90; and 0.49 m/s), three levels of instrument temperature setting (6, 8, and 10), and two setting of drying position (vertical and horizontal to the airflow). Results indicated that drying temperature was the most influencing parameter in corn spaghetti drying. It also could be concluded that the drying rate of corn spaghetti could be well represented by thin layer drying equation (Page model).

The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.

The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method. Corn flour (70%) was steamed, mixed with raw corn flour (30%), added with water (50%), salt (1%) and guar gum (1%). Treatment applied before sheeting were control (without extrusion), extrusion using 0.60 cm die diameter and using 0.30 cm die diameter. Noodle strands from the best extrusion treatment were dried in the tray dryer at 60, 70 and 80ºC. Extrusion of dough using grinder increased its degree of gelatinization. Without extrusion before sheeting, the dough was too hard to form a smooth sheet and the resulting noodle strand was fragile. Smaller die diameter (0.30 cm) resulted in lower cooking loss, stickiness and elasticity of corn noodle produced (p0.05).

The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high.

Recent researches resulted several innovations such as an integrated machine for planting and fertilizer application for corn cultivation, corn noodle production, and delignification process of corn stover. The objectives of this research were (1) to improve working performances of the first prototype of integrated machine for tillage, planting, and fertilizer application for corn cultivation, (2) to develop an automatic irrigation system using solar energy, (3) to optimize processing variables on corn noodle production, and (4) to explore the delignification process of corn stover to improve the enzymes susceptibility in saccharification process. The planting and fertilizer application machine for corn cultivation has been successfully modified and showed better working performance. An automatic irrigation system using solar energy for corn cultivation has been arranged using a solar panel, a water pump, a battery, and a controlling system. The pumping discharge from a 10 m depth of well was 0.1 l/s. The optimum processing condition was resulted from the combination of 80% dough’s moisture content, at 90 °C extruder temperature and 75 rpm screw speed. The microwave heating treatment could destruct and solubilize the lignin, as compared to chemical and hydrothermal processes, and reduced the fiber crystallinity.

Cooking loss and elongation are primary noodle quality parameters that depend on microstructure of the noodle. The noodle microstructure is strongly influenced by degree of gelatinization, moisture content, and shear force experienced by the dough. These parameters are controlled by temperature and screw speed of the extruder. The objective of this research was to optimize three processing variables i.e., corn flour moisture (70, 75, 80% dry basis), extruder temperature (80, 85, 90°C), and screw speed (110, 120, 130 rpm). Corn noodles were processed using Scientific Laboratory Single Screw Extruder type LE25-30/C. Optimizations Using Response Surface Methodology were based on four parameters, i.e., hardness, stickiness, elongation, and cooking loss characteristics .Results showed that the optimum processing condition was obtained at moisture of 70% (dry basis), extruder temperature 90°C, and screw speed 130 rpm. Under this condition, corn noodles has hardness of 3039.79 gf, stickiness of -116.2 gf, elongation of 318.68%, and cooking loss of 4.56%.

The objective of this research was to investigate the effect of moisture (70, 75 and 80% v/w), NaCl ((0, 1, 3%) and number of passing (1, 2 and 3 times) on the properties of the corn noodle. The 100 mesh of corn flour of P21 variety and scientific laboratory single screw extruder were used. Cooking loss decreased with the increase of moisture and NaCl. Hardness decreased with the increase of moisture, NaCl and passing. Cohesiveness, tensile strength and elongation increased with the increase of moisture, NaCl and number of passing.

The ojective of this research was to investigate the effect of corn flour particle sizes (60, 80 and 100 mesh), solid content (40, 45, 50 and 55 gr sample), NaCl (1, 2, 3, and 4% w/w) and Na2CO3 (0.1, 0.3, 0.6, 0.9 and 1.2%, w/w) on the amilography properties of the corn flour and corn starch revealed. Which were characterised by using Brabender Amilograph. The study that initial temperature of gelatization, maximum temperature of gelatinization and maximum viscosity increased with the increased of particle sizess. In most cases, each increment of 1 gram solid content could increase maximum viscosity about 57 BU and 49 BU for corn flour and corn starch, respectivevely . More over, addition of Na2CO3 and NaCl upon corn flour could increase the initial temperature of geletinization, maximum temperature of geletinization, maximum viscosity and cold viscosity. In the case of corn starch, addition of Na2CO3 had no significant effect on initial temperature of gelatinization. Whereas this treatment could decrease the maximum temperature of gelatinization and increase maximum viscosity at low concentrations (