REVIEW : PENGARUH MODIFIKASI SIFAT FISIK TEPUNG UBI JALAR (Ipomoea batatas) DENGAN METODE HEAT MOISTURE TREATMENT (HMT)

Intan Bahari Malaka Syari, Sri Wahyuni, Muhammad Syukri Sadimantara

Abstract


ABSTRACT
This review aimed to determine the effect of heat moisture treatment (HMT) on the physical characteristics of swelling power and WSI (water solubility index) of modified sweet potato flour with the heat moisture treatment (HMT) method and to determine the effect of heating time and heating temperature on modified flour. The modification of HMT sweet potato starch 80-100 oC for 4 hours resulted in levels that met the national standard for flour, which were 6.57% in yellow sweet potato and 6.80% in purple sweet potato. Meanwhile, the physical characteristics of flour from several sweet potato varieties modified by heat moisture treatment (HMT) show that the higher the temperature and the longer the treatment period, the lower the swelling power and the water solubility index of sweet potato starch.
Keywords: Sweet Potato Flour, Heat Moisture Treatment (HMT), characteristics.
ABSTRAK
Review ini bertujuan untuk mengetahui pengaruh heat moisture treatment (HMT) terhadap karakteristik fisik swelling power, dan IKA (indeks kelarutan dalam Air) dari tepung ubi jalar modifikasi dengan metode heat moisture treatment (HMT) serta untuk mengetahui pengaruh lama pemanasan dan suhu pemanasan pada modifikasi tepung dengan metode heat moisture treartment (HMT). Modifikasi pati ubi jalar HMT 80-100 oC selama 4 jam menghasilkan kadar yang telah sesuai standar SNI tepung yaitu ubi jalar kuning sebesar 6,57% dan ubi jalar ungu sebesar 6,80%. Sedangkan karakteristik fisik tepung dari beberapa varietas ubi jalar modifikasi heat moisture treatment (HMT), semakin tinggi suhu dan semakin lama waktu HMT, maka semakin kecil swelling power dan indeks kelarutan dalam air pati ubi jalar.
Kata kunci: Tepung Ubi Jalar, Heat Moisture Treatment (HMT), Karakteristik.


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