Jurnal Teknologi dan Industri Pertanian Indonesia | |
Karakteristik Fisikokimia Mie Kering Berbasis Pati Ubi Jalar Varietas Lokal Dengan Menggunakan Metode Heat Moisture Treatment | |
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