Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed

Effect of some extrusion factors on soybean crud residue-based floating fish feed was investigated. Extrusion conducted at 20%, 25% and 30% moisture content level, die size 2 mm, 4 mm 6 screw speed 150 rpm, 200 rpm 250 rpm. Pearson square method formulation used to attain a 35% protein catfish requirement. Optimized value content, were 30%, respectively optimized result responses, expansion rate (ER) floatation (FR) sinking velocity (SV) specific mechanical energy (SME) swelling capacity (SC) water absorption index (WAI) solubility (WSI) hydration (HC) (HI) are 32.73%, 95.87%, 0.024 ms-1, 16.97 KJ/kg, 1.73, 1.61, 2.76, 0.51, 0.67 respectively. Feed have the most significant effect physical functional properties extrudate. Coefficient determination R2 ranges from 0.65 0.96, lack fit not-significant, desirability in optimization 0.806, suggesting adequacy research. Soybean residue base has been formed evaluated with an outcome high efficacy. This extruded produce can be for both domestic industrial scale production.