KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI PISANG DAN PATI KENTANG HASIL HEAT MOISTURE TREATMENT (HMT) DAN PENGARUHNYA TERHADAP SIFAT FISIK DAN SENSORI BIHUN INSTAN PATI KENTANG
ABSTRACT: Bihun were usually
made from rice flour. Rice is Indonesian’s staple of food which high needs. In
other to solve the problems, food diversification is done by replacing bihoon
raw materials with banana and potato. The aim of this research was to study the
physcochemical and functional characteristics of banana and potato starches
with Heat Moisture Treatment (HMT) and their effect on the physical and sensory
characteristics of resulted instant bihoon.The research was conducted in three
phases i.e firstly, the manufacture of natural starch. The starch was analyzed
for the moisture content, ash content, starch content, water absorption, oil
absorption, cold water-solved ability, the clarity of pasta, color, amylase
content, and secondly, the making of corn flour with parameters the moisture
content, ash content, protein content, fat content, fiber content, and color.
Thirdly, the manufacture of instant bihoon made from composite flour with
parameters for the bihoon characteristics as the optimum cooking time, color,
organoleptic test of color, flavor and taste. The results showed that the
physcochemical and functional characteristics value of banana and potato
starches with HMT in overall had a lower value compared to its natural starch,
except to the value of water absorption and oil absorption. The results showed
that interaction of the ratio of banana and potato starch with carragenan had a
highly significant effect (P<0,01) on color (a) value but had no effect
(P>0,05) on the optimum cooking time, color (L), color (b), and organoleptic
test of color, flavor and taste.
Penulis: Dessy Wiriani, Herla
Rusmarilin, Era Yusraini
Kode Jurnal: jppertaniandd160053
