CD Skripsi

Sifat fisik dan penilaian organoleptik Mi Sagu kering berbahan baku Pati sagu Asal provinsi Riau dengan aplikasi Pati Sagu termodifikasi HEAT MOISTURE TREATMENT (HMT)

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Sago starch is a materials of food diversivication which can subtitute by
wheat flour to make noodles. Dry sago noodles is one of the products processed
by sago starch. To get dry sago noodles with good quality, sago starch treated
with the Heat Moisture Treatment (HMT). HMT is a physical modification of
sago starch using a combination of humidity and temperature without changing
the appearance of the granules. This study aim to the determine the physical
properties and organoleptic assessment of dry sago noodles with and without
HMT application which made from Riau Province. This research using
Completely Randomized Design (CRD) with four treatments, namely BN = sago
starch from Bengkalis without HMT, BP = sago starch from Bengkalis with HMT,
IN = sago starch from Inhil without HMT, and IP = sago starch from Inhil with
HMT. The parameters used were the physical profiles of dry sago noodles with
Texture Analyzer includes firmness, stickiness, elasticity, the colour of dry sago
noodles with Chromameter, and organoleptic include colour, firmness, stickiness,
elasticity, and preferences of dry sago noodles. The results showed that no
significant differences of HMT on overall physical profile include firmness,
stickiness, elasticity, and organoleptic of colour, firmness, and preferences dry
sago noodles. However, HMT significantly affected the assessment of colour L, a,
b, and organoleptic of stickiness and elasticity. The study recommends that the
aplication of HMT in sago starch is the best treatment to make quality of dry sago
noodles.
Keywords: Sago Starch, Hmt, Dry Sago Noodles, Firmness, Stickiness,
Elasticity, Organoleptic

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03.109 (0015)

Penerbit

Pekanbaru : Universitas Riau - FAPERTA - Teknologi Hasil Pertanian., 2009

Deskripsi Fisik

54 hlm.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03.1.10

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

yuli

Versi lain/terkait

Lampiran Berkas

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