Abstract
The purpose of this study was to determine the effect of modification of flour ganyong with temperature variations and heating time can improve the characteristics of flour ganyong and increase its use in food processing. The experimental design used in this study is a 3 x 3 factorial pattern in Randomized Block Design (RBD) and replication conducted three times, resulting in 27 experimental units. Factors used in the study were Heat Moisture Treatment (HMT) heating temperature (80°C, 90°C and 100°C) and Heat Moisture Treatment (HMT) heating time (1 hour, 2 hours and 3 hours). The main research responses include chemical responses: pasting properties, moisture content, amylose content and crude fiber content. Based on the result of the research, Heat Moisture Treatment (HMT) heating temperature has an effect on pasting properties, moisture content, amylose content and crude fiber content. Heat Moisture Treatment (HMT) heating time has an effect on pasting properties, moisture content, amylose content and crude fiber content. The interaction between temperature and heating modification time of Heat Moisture Treatment (HMT) has an effect on pasting properties, moisture content, amylose content and crude fiber content. The result of this research is the sample of m3n3 (heating temperature 100°C and heating time 3 hours) with average water content 5,47%, amylose 27,07% and viscosity setback 856,7 Cp. The preparation of cookies from selected modified ganyong flour is carried out by the organoleptic response test. Based on the test results of ganyong flour cookies modification Heat Moisture Treatment (HMT) is preferred in terms of taste, color and texture.
 
Highlights
The purpose of this study was to determine the effect of modification of flour ganyong
with temperature variations and heating time can improve the characteristics of flour ganyong
The experimental design used in this study is a
Summary
Potensi ketersediaan pangan lokal di Indonesia sangat melimpah, diantaranya adalah umbi-umbian. Umbi ganyong segar memiliki nilai ekonomi yang rendah, sehingga perlu suatu upaya untuk meningkatkan nilai tambah (added value) dari umbi ganyong tersebut, salah satu cara yaitu diolah menjadi beranekaragam produk. Yang paling efisien untuk diterapkan adalah modifikasi secara fisik dengan menggunakan panas lembab atau Heat Moisture Treatment (HMT). Proses modifikasi pati dengan metode Heat Moisture Treatment (HMT) menggunakan batasan kadar air yang rendah, yaitu lebih kecil 35% dengan suhu pemanasan yang lebih tinggi nilainya dari suhu gelatinisasi pati (Collado et al, 2001). Karakteristik fisiko-kimia dan fungsional pati yang dimodifikasi dengan metode Heat Moisture Treatment (HMT) sangat beragam dan dipengaruhi oleh beberapa faktor seperti jenis (sumber) pati, kadar amilosa dan tipe kristalisasi pati. Karakteristik pati modifikasi metode Heat Moisture Treatment (HMT) juga dipengaruhi oleh kondisi proses seperti suhu, kadar air, pH dan lama waktu pemanasan (Syamsir, 2012)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
