Karakteristik Mutu Mi Kering Tepung Talas Sinaboi (Colocasia Esculenta) Modif…

ABSTRACT Native taro flour exhibits high swelling power, resulting in a noodle texture that is overly soft. Heat moisture treatment (HMT) modification can enhance the texture and overall quality of noodles by utilising high temperatures and low moisture content. The purpose of this study is to determine the variation in moisture content levels used in HMT modification of sinaboi taro flour…