VARIASI PENAMBAHAN PATI SAGU TERMODIFIKASI HMT (HEAT MOISTURE TREATMENT) TERHADAP SIFAT SENSORI MI SAGU INSTAN
Abstract: The objectiveof this
research were to produce instant noodles made from nature sago starch and sago
starch modified by heat moisture treatment and to get the best sensory
properties that meets the indonesian instant noodle standard (SNI 01- 3551-
2000). The design used in this study were completely randomized design with 5
treatments and 4 replications. The treatment were the ratio between nature sago
starch and sago starch modified by heat moisture treatment. The data obtained
were statistically analyzed using analysis of variance (ANOVA) and followed by
a test using Duncan's New Multiple Range Test (DNMRT) at the level of 5%. The
results showed, that variation ofnature starch sago and sago starch modified by
heat moisture treatment significanly affected organoleptic test except taste,
that meets the indonesian instant noodle standard (SNI 01- 3551- 2000). The
best sensory propertis are in treatment according to descriptive test of ratio
nature sago starch and sago starch modified by heat moisture treatment 1:1 is
less colored brown to slightly brown, not flavored sago, slightly chewy
texture, whille the hedonic test assessed according to the likes of panelist.
Penulis: Eva Astriani Hutagalung,
Vonny Setiaries Johan, Rahmayuni
Kode Jurnal: jppertaniandd150406
