EKSTRUSI

PK SJMP DIPLOMA
Institut Pertanian Bogor

EKSTRUSI
Ekstrusi adalah suatu proses yang
mengkombinasikan beberapa proses meliputi
pencampuran, pemasakan, pengadonan,
penghancuran, pencetakan, dan pembentukan.
Tujuan ekstrusi adalah untuk meningkatkan
keragaman jenis produk pangan dalam
berbagai bentuk, tekstur, warna, dan cita rasa.

Popular reasons for extrusion

Versatility. A wide variety of products are
possible by changing the minor ingredients
and the operating conditions of the extruder
Reduced cost, because extruder has lower
cost and higher productivity than others
High productions rates and automated
production
No process effluents are produced.

Bahan Baku
Dapat dibuat dari bahan baku yg beragam,
umumnya tepung terigu, tepung jagung.
Sedangkan yg lain misalnya tepung beras,
kentang, gandum hitam, barley, oat, sorgum,
ketela pohon, tapioka, dan tepung kacangkacangan.
Pada proses ini kadar air bahan yg digunakan
relatif lebih rendah dibandingkan dengan kadar
air bahan atau adonan pada proses
konvensional.

Classification of Extruders
By the method of operation :
Cold Extruders : paste product, confectionery
Extruder-cookers (Hot Extruder) : snack

By the method of construction:

Single-screw extruders
Twin-screw extruders

Cold Extruders
The product is extruded into strips without
cooking or distortion of foods caused by
expansion.
It is used to produce pasta, hot dogs, pastry
doughs and certain confectionery.

Extruder-cookers (Hot Extruder)

Food is heated in an extrusion cooker by a
steam-jacketed barrel and/or by a steam
heated screw.
In some designs, electric induction heating
elements are used to heat the barrel directly.

Single-screw extruders
Classification according to the extend of
shearing on food :
High shear (breakfast cereals and snackfoods)
Medium shear (breadings and semi-moist
petfoods)
Low shear (pasta and meat products)

Flow through a single-screw extruder

Twin-screw extruders
The throughput is independent of feedrate
Can handle oily, sticky or very wet materials or other
products that slips in a single screw.
Forward or reverse conveying is used to control the
pressure in the barrel
A short discharge section develops the pressure
required for extrusion and thus subjects a small part
of the machine to wear than a single screw extruder
A mixture of particles sizes, from fine powders to
grains, may be used, whereas a single screw is
limited to a specific range of granular particle sizes.

Single screw

Double screw

Effect on foods
Sensory characteristics
Minor effects on the natural color and flavor of
foods

Nutritional value
Vitamin losses in extruded foods vary according
to type of food, the moisture content, the
temperature processing and the holding time.
However, in general losses are minimal in cold
extrusion

What happened during

Extrusion Phase
Gelatinization of the starch
Denaturizing of the protein
Heating above 100 deg C
Homogenizing
Development of pressure

Physico-chemical Phase

Contoh tipe Die

Die System

EXTRUDER