Karakteristik Fisikokimia Mie Kering Berbasis Pati Ubi Jalar Varietas Lokal Dengan Menggunakan Metode Heat Moisture Treatment
| Main Authors: | Zaidiyah, Zaidiyah, Hakim, Lukmanul, Patria, Anshar, Sulaiman, Ismail |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Agricultural Faculty
, 2015
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| Subjects: | |
| Online Access: |
http://www.jurnal.unsyiah.ac.id/TIPI/article/view/3275 http://www.jurnal.unsyiah.ac.id/TIPI/article/view/3275/3365 http://www.jurnal.unsyiah.ac.id/TIPI/article/downloadSuppFile/3275/858 |
Daftar Isi:
- 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).