Open AccessKarakteristik Fisikokimia Mie Kering Berbasis Pati Ubi Jalar Varietas Lokal Dengan Menggunakan Metode Heat Moisture Treatment
Author(s) -
Zaidiyah Zaidiyah,
Lukmanul Hakim,
Anshar Patria,
Ismail Sulaiman
Publication year - 2015
Publication title -
jurnal teknologi dan industri pertanian indonesia
Language(s) - English
Resource type - Journals
eISSN - 2442-7020
pISSN - 2085-4927
DOI - 10.17969/jtipi.v7i2.3275
Subject(s) - starch , food science , potato starch , moisture , orange (colour) , absorption of water , water soluble , water content , chemistry , resistant starch , modified starch , carbohydrate , botany , biology , biochemistry , organic chemistry , geotechnical engineering , engineering
The effects of heat moisture treatment (110°C) and pretreatment on the physicochemical properties of sweet potato dried-noodles starch based were investigated. Completely randomized design was performed which arranged by two-factor. The first factor is noodles consist of native starch and treated starch (heat moisture treatment). The second factor is a type of sweet potato local varieties which consists of three levels: orange, purple and cream flesh color, respectively. Native starch and treated starch treatment showed significant effect on water content, protein and carbohydrate/fiber. Water absorption and cooking loss of dried noodle is highly different between native (non-HMT) and treated starch (HMT).