Optimization of Gluten Free Spaghetti Products from Local Food with the Taguchi Method Approach

Abstract

Pasta product, especially spaghetti, is a very potential product to be developed. As the market growth, nutritious gluten-free spaghetti product is now being developed (as a response from consumer needs. The production process of gluten-free spaghetti relies on the gelation process and retrogradation mechanism which requires an extruder machine. The objectives of this research are to optimize the production of gluten-free spaghetti by combining four factors and three levels based on controlled quality. Taguchi method will be applied in this research. Taguchi data tabulation includes SNR, ANOVA, contribution percentage, multiresponse loss function, and a confirmation test. The result of this optimization research is the gluten-free spaghetti made by local flour (60 mesh) with composition of 30% mocaf, 30% corn flour, 30% rice flour, 10% soybean flour, 1.5% guar gum with confirmed quality characteristics (within confidence interval) : moisture content 9.94±0.57%, protein content 10.33±0.55%, fat content 1.11±0.67 %, carbohydrate content 76.51±2.32%, cooking time 10.65±0.25 minutes, cooking loss 13.00±2.76, elongation 181.35±25.72, hardness 2069.03±453.07 gf, adhesiveness -32.75±3.41 g.sec, color 76.51±0.63 dL and sensory of taste 4.80±0.16.