PENGARUH SUHU EKSTRUSI DAN PROPORSI GRIT JAGUNG-KACANG MERAH TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK EKSTRUDAT

Extruded snacks are light snacks produced through an extrusion process. Extruded products are generally made from ingredients high in starch. High-carbohydrate corn grits are combined with red beans to increase the protein and fiber content. This study aimed to examine the effects of extrusion temperature and the corn grit–red bean ratio on chemical, physical, and sensory characteristics. The study design used a split-plot method with the extruder temperature as the main plot and the ingredient ratio as the subplot. The results showed no interaction between temperature and ratio in the chemical and texture tests. Temperature and formulation had no significant effect on moisture content, ash content, and texture, but had a significant effect on protein, fat, and carbohydrate content, as well as color intensity, while fiber content was influenced only by temperature. The best treatment was obtained at T1P1 with a moisture content of 8%, ash 0.69%, fat 6.59%, protein 5.89%, carbohydrates 78.83%, fiber 2.83%, hardness 7.71, color intensity L* 54.0; a 2.6; b* 12.5*, and organoleptic scores: color 3.5, aroma 3.0, taste 3.1, texture 2.7, and acceptability 3.13.