CD Tesis

optimasi proses pengeringan vegetable noodle menggunakan tray dryer infrared

---

Noodles are one of the most popular processed food products due to their practicality, affordability, and ease of preparation. However, conventional noodles are primarily made from wheat flour, which is low in dietary fiber and micronutrients. Therefore, it is necessary to develop more nutritious noodle formulations by utilizing local ingredients such as sago flour and bok choy (pakcoy) vegetables. This study aims to evaluate the effects of wheat flour:sago flour ratio, drying temperature, and drying time on the chemical characteristics and microstructure of vegetable-based dried noodles using an infrared tray dryer. The methodology applied was Response Surface Methodology (RSM) with a Central Composite Design (CCD) experimental design. The observed responses included moisture content, protein content, carbohydrate content, as well as chemical structure analysis using FTIR and surface morphology using SEM. The results showed that the best treatment, which met the Indonesian National Standard (SNI) 8217:2015, was obtained at a wheat flour:sago flour ratio of 85:15, drying temperature of 80°C, and drying time of 2 hours, yielding 9.66% moisture content, 11.79% protein content, and 76.41% carbohydrate content. FTIR analysis indicated that the functional groups of carbohydrates and proteins remained stable after drying, while SEM analysis revealed a more compact and homogeneous surface structure in noodles enriched with pakcoy. This study recommends the use of infrared-based drying technology in vegetable noodle production to improve the nutritional quality and structural properties of the product.
Keywords: vegetable noodle, tray dryer, infrared, RSM, pakcoy

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

2110247038

Penerbit

Pekanbaru : UNRI – PASCA – Magister Teknik Kimia., 2025

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

2110247038

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

Magister Teknik Kimia

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Rahmat

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar