Karakteristik Fisikokimia Mie Kering Berbasis Pati Ubi Jalar Varietas Lokal Dengan Menggunakan Metode Heat Moisture Treatment | Zendy

Zaidiyah Zaidiyah | Zendy; Lukmanul Hakim | Zendy; Anshar Patria | Zendy; Ismail Sulaiman | Zendy

Open Access

Karakteristik 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).

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