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

Jurnal Teknologi dan Industri Pertanian Indonesia

Lukmanul Hakim¹  Ismail Sulaiman²  Anshar Patria²  Zaidiyah Zaidiyah³ 

[1] ;Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala;Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Serambi Mekkah;

关键词: sweet potato starch;    heat-moisture treatment;    starch dried-noodle;   

DOI  :  10.17969/jtipi.v7i2.3275

来源: DOAJ

【 摘 要 】

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).

【 授权许可】

Unknown