Pengaruh Heat-Moisture Treatment dan Penambahan Natrium Tripolifosfat terhadap Kualitas Mi instan dari Pati Ubi Jalar (Ipomoea batatas (L) Lam)

Authors

  • Chatarina Lilis Suryani

DOI:

https://doi.org/10.24002/biota.v11i2.2615

Keywords:

Sweet potato starch, heat-moisture treatment, STPP

Abstract

The objective of the present study was to evaluate the effect of heat-moisture
treatment (HMT) and sodium tripolyphosphate (STPP) addition on the quality of
instant noodles from sweet potato starch. The diversification of raw material used in
noodle production often necessitates processing modifications. Heat-moisture
treatment was applied to native sweet potato starch (HMTSPS) in three conditions
(1100C; 10, 20 and 30 min) and STPP was added in three level (0,60; 0,75 and 0,90%).
HMTSPS, STPP, water, lecitin and CMC were mixed. The mixture was pelleted,
steamed and extruded. The extruded noodles were dried using a microwave oven. The
noodles were evaluated both when dry and after cooking. The HMT method and
STPP addition improved noodle quality. Swelling index, solid loss and cooking loss of
the noodles was decreased, while the texture and the elastisity of the noodles was
higher. But noodles made with added of STTP more than 0,75% had low elastisity.
The best instant noodle prepared by HMT method for 20 min and added of STTP
0,75%.

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Published

22-10-2019

How to Cite

Suryani, C. L. (2019). Pengaruh Heat-Moisture Treatment dan Penambahan Natrium Tripolifosfat terhadap Kualitas Mi instan dari Pati Ubi Jalar (Ipomoea batatas (L) Lam). Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati, 11(2), 64–71. https://doi.org/10.24002/biota.v11i2.2615

Issue

Vol 11, No 2 (2006): June 2006

Section

Articles

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