Karakteristik Fisikokimia Mie Kering Berbasis Pati Ubi Jalar Varietas Lokal Dengan Menggunakan Metode Heat Moisture Treatment
Abstract: 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).
Penulis: Zaidiyah, Lukmanul
Hakim, Anshar Patria, Ismail Sulaiman
Kode Jurnal: jppertaniandd150777
