Formulation of Artificial Rice Cereal by using Fermentation of L Plantarum POLIJE 15420 for Diabetes Mellitus Patients

1st International Conference on Food and Agriculture 2018

Warsito, H.^1 ; Santoso, A.^2 ; Wibisono, Y.^2

Health Department, Politeknik Negeri Jember, Mastrip PO Box 164, Jember

68101, Indonesia^1

Agricultural Technology Department, Politeknik Negeri Jember, Mastrip PO Box 164, Jember

68101, Indonesia^2

关键词: Diabetes mellitus;    Fermentation process;    Healthy foods;    Patent number;    Research objectives;    Rheological characteristics;    Screw extruders;    Single screw extruder;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/207/1/012055/pdf
DOI  :  10.1088/1755-1315/207/1/012055

来源: IOP

【 摘 要 】

The rheological characteristics of POLIJE's artificial rice cereal have been examined by using a single screw extruder with a fermentation process using a new strain of L. plantarum bacteria POLIJE 15 420 (HI.05.01.03.050.0226/2010/US Patent) on the raw materials used. Nowadays, the development of artificial rice cereal variants has been investigated as a form of serving instant healthy food, using various combinations of the formulation and optimizing POLIJE extruder machine (Patent number: P00201100694 in 2011). The research objectives are optimizing the screw extruder cereal, examining the extruder performance on produced formula, and evaluating the characteristics of the products developed commercially. The results showed that POLIJE's single screw extruder machine reached the maximum speed at 225 ± 25 rpm with a fluid speed of 0.19 x 10-157 Pa. Based on FLUENT, it indicated that the biggest speed of fluid flow from the screw angle of 2.5 degrees was 0.780727403 m/s, while the screw angle of 5 degrees and 7.5 degrees were 0.184929482 m/s and 0.534818848 m/s.