Development Process Based On Healthy Artificial Rice By Using Local Tuber Single Screw Extruder

Santoso, Agus and Wibisono, Yossi and Saleh, Anang Supriadi (2018) Development Process Based On Healthy Artificial Rice By Using Local Tuber Single Screw Extruder. International journal of advance engineering & research development, 5 (2). pp. 659-665. ISSN 2348-4470

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Abstract

One of the problems in order to diversify staple food is rice-eating people's habits. The development of healthy artificial rice from local ingredients such as maize, cassava and sago starch has not been developed commercially because of the complexity of processing. Extrusion cooking is a method that can simplify the process of stirring, printing and ripening into a single step process. To be applied in small industry in developing countries need to be developed extruder simple small machines. The purpose of this research is the development of a simple little machine extruder for making artificial rice which are of good quality and can provide an adequate profit margins for small industries. The study was organized into several stages, namely: (1) Design screw extruder and die; (2) Test the speed adjustment performance extruder with incoming materials, as well as the screw rotational speed cooking temperature; (3) Evaluate the character of the products in terms of quality and consumer acceptance; (4) Conducting economic feasibility studies. The results obtained from the first year is the production of threaded and optimized with a single screw extruder, airangle of 7.5 degrees memghasilkan pressure fluid flow amounted to 1.2038339 x 10 ^ 17 Pa, a screw speed of 450 rpm with cold extrusion techniques which can produce artificial rice optimum use of raw materials formulations 30% flour and 70% corn flour mocaf which produces a color measurement value L 76.26, a + b + 5.35 and 31.39, protein content 9.73%; the fiber content of 5%; the water content of 9%; ash content of 0.52%; fat content 1.12%; and Kamba density of 0.58 g / ml. The bacteria that are used to biologically Modified Cassava Flour is a bacterial result of the development of the research team with the new strain L. plantarum polije 15420. Good design threaded design, formulation and methods of making artificial rice and bacteria have been filed for the patent drafting process.

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