Pengaruh Variasi Kecepatan Ulir dan Proporsi Tepung Jagung-Tepung Kacang Hijau Terhadap Karakteristik Fisik, Kimia, dan Organoleptik Produk Ekstrudat (Cemilan Ringan)

This study aimed to examine the effect of varying proportions of corn flour (Zea mays) and mung bean flour (Vigna radiata), as well as screw speed during the extrusion process, on the characteristics of the extrudate product. Screw speed was used as a variable because it played a crucial role in determining the residence time of materials inside the extruder, the frictional heat generated, and the degree of product expansion. The formulation consisted of two composition ratios: P1 (70% corn : 30% mung bean) and P2 (50% corn : 50% mung bean), with screw speeds of 120 rpm, 140 rpm, and 160 rpm. The resulting product was a wavy cylindrical extrudate snack with a crunchy texture, intended as an alternative high-protein snack based on local ingredients. The products were analyzed based on chemical characteristics (moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content), physical characteristics (texture and bulk density), and organoleptic properties (bitterness, color, crispness, and overall acceptability). The results showed that the treatments had a significant effect (p<0.05) on most parameters. The highest protein content (8.21%) was found in P2K1 (50:50, 120 rpm), while the highest carbohydrate content (88.68%) was found in P2K3 (50:50, 160 rpm). The highest crude fiber content (4.63%) was also observed in P2K1. Organoleptic tests indicated that panelists preferred the P1K1 sample (70:30, 120 rpm), with an overall acceptability score of 3.8.