The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cookingforming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness

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... e unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high. ABSTRAK Penelitian bertujuan untuk meningkatkan mutu mi kering jagung melalui optimasi proses menggunakan ekstruder pemasak-pencetak dan penambahan monogliserida. Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan dua variabel proses yaitu suhu ekstruder (80-90ºC) dan kecepatan ulir ekstruder (75-125 rpm). Kondisi proses optimum diperoleh pada suhu 90ºC dan kecepatan ulir 75 rpm. Mutu kekerasan dan kelengketan mi belum memuaskan. Penggunaan 1% Gliseril Mono Stearat dapat meningkatkan penerimaan mutu kekerasan, elastisitas dan elongasi mi secara signifikan. Kelemahan yang muncul adalah cooking loss dan kelengketan mi masih tinggi. Kata kunci: mi kering jagung, Gliseril Mono Stearat, mutu mi, uji penerimaan, Response Surface Methodology