PENGARUH KECEPATAN ULIR EKSTRUDER DAN PROPORSI GRIT SORGUM-KACANG KEDELAI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK EKSTRUDAT

Extruded snacks generally have low fiber and protein contents; therefore, the addition of cereal-and legume-based ingredients, such as a combination of sorghum grit and soybean grit, was necessary. This study aimed to determine the effects of extruder screw speed and the proportion of sorghum grit to soybean grit on the physicochemical and organoleptic characteristics of extruded snacks. A split-plot design was employed, with extruder screw speed (140, 150, and 160 rpm) as the main plot and the proportion of sorghum grit to soybean grit (95:5, 92.5:7.5, and 90:10) as the subplot. The results indicated that there was an interaction between extruder screw speed and the grit proportion with respect to moisture, protein, fat, and carbohydrate contents. However, no interaction was observed for ash content, fiber content, or texture. The optimal treatment was K3F1 (an extruder screw speed of 160 rpm and a grit proportion of 95% sorghum grit to 5% soybean grit), which produced an extruded snack with a moisture content of 7,05%, ash content of 1,76%, protein content of 7,64%, fat content of 5,27%, carbohydrate content of 82,16%, fiber content of 3,57%, and a texture value of 8,81%.