Carbohydrate and Protein Interaction in Edible Film Production by Extruder as Mixing Unit and Compression Molder as Molding Unit

Abstract

In edible film production by compression molder, preparing uniform dough is one of major problem that should be overcome. Extruder already widely use as mixing unit in plastic production that will be used in this research by some modification. This research was studied carbohydrate and protein interaction during preparation of dough in edible film making by extruder as mixing unit and compresion molder as molding unit. Tapioca would be used as source of carbohydrate and Soy Protein Concentrate (SPC) would be used as source of protein. The concentration of SPC was varied 0%, 20%, 40%, 60%, 80% and 100%. Increasing of SPC concentration would increase Water Holding Capacity of dough. Dough’s texture would increase if SPC concentration increased from 0% to 20% but decreased if concentration increased from 30% to 100%. Result from Rapid Visco Analyzer study showed that increasing of SPC concentration would decrease final viscosity and increase peak time. Microstructure analysis by Scanning Electron Mycrograph showed that during mixing, protein would perform network like fiber and part of tapioca granule break. After mixing by extruder, the dough would be mould by compression molding to produce edible film whereas increasing of SPC concentration would increase tensile strength and solubility of edible film but decreased film’s solubility .