| Summary: | The reason of food diversification, with corn as the raw material, is utilize
domestic raw materials so it can reduce the number of Indonesian wheat imports.
One of food diversification is corn noodles. Oven temperature can give effects on
the result of corn noodles. This study aimed to determine the changes of water
content, oven rate constants, the value of activation energy and frequency
factors, and physical properties of corn noodles which affected by oven
temperature.
Determination of water content changes and rate constants use the drying
method of thin layer. Determination of the activation energy ( Ea ) and frequency
factor ( A ) use the Arrhenius equation. The process needs three oven
temperature variations are 60oC, 70oC, and 80oC. Measurement of physical
properties use a Shimadzu Ez Test.
The results showed that the changes of water content and rate constants
oven was effected by the temperature. The higher oven temperature change the
moisture content and drying rate constants to be getting bigger. High temperature
oven generate the hard dry corn noodles but brittle, high value of cooking loss,
fast optimal rehydration time, and low ability of absorb water. Activation energy
(Ea) value of water evaporation constant is 8.779 kcal / mol with frequency factor
value ( A ) is 540364.9. And the activation energy ( Ea ) value of water
evaporation constant is 11.4505 kcal / mol with frequency factor value (A) is
545,795.7
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