Devi Yuni Susanti on Muck Rack

Devi Yuni Susanti

As seen in: Taylor & Francis Online
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Nutritional and Physical Characterization of Corn-Based Extrudates Enriched with Water Spinach (Ipomoea aquatica) Flour

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By Dwi Ayuni, Guntara Very Pradika, Selawati Putri Prayogi, Devi Yuni Susanti
| Taylor & Francis Online
ABSTRACT This study evaluated the partial substitution of corn flour with water spinach (kangkung) flour in extruded snacks to enhance dietary fiber content without compromising quality. A two-factor, full factorial design was employed, testing four levels of water spinach flour (0–15%) combined with three feed moisture contents (12–16%). A second experiment evaluated three-barrel temperatures (120–150°C) at 14% feed moisture.
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