Banyak hal yang perlu diperbaiki dari penelitian ini untuk mendapatkan hasil yang lebih baik. Aspek-aspek yang belum dianalisis dalam penelitian ini adalah pengaruh suhu proses ekstrusi dan karakterisasi tepung jagung yang digunakan. Selain itu, perlu adanya pembuatan dokumen spesifikasi bahan mentah, proses, dan produk sehingga dapat memenuhi kriteria mutu dan standar baku yang telah ditetapkan. Pembuatan dokumen QFD (Quality Function Deployment) juga diperlukan untuk dapat meningkatkan perkembangan produk yang ada di perusahaan.
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Lampiran 1. Gambar Produk Ekstrusi Dengan Berbagai Perlakuan Percobaan Keterangan: Kode sampel Perlakuan
Ukuran partikel (mesh) Kadar air (%) Kecepatan ulir (rpm)
A 24 11 tinggi (585) B 24 11 rendah (525) C 24 13 tinggi (750) D 24 13 rendah (525) E 60 11 tinggi (610) F 60 11 rendah (460) G 60 13 tinggi (610) H 60 13 rendah (460)