Karakteristik Fisikokimia Tepung Talas Sinaboi (Colocasia Esculenta) Termodif…

ABSTRACT Taro was one type of tuber that could be used as flour. The use of natural taro flour as a food product was still limited because it had deficiencies in its physicochemical properties. The method used to improve the physicochemical properties of natural taro flour was physical modification using the heat moisture treatment (HMT). The purpose of this study was to determine the phys…