CD Skripsi

Modifikasi Heat Moisture Treatment (Hmt) Pati Sagu Dengan Variasi Kadar Air Dan Aplikasinya Pada Brownies Kukus

---

ABSTRACT
Sago starch is a local source of gluten-free carbohydrates and has the
potential to replace wheat flour. However, its use in food products such as steamed
brownies is still limited due to its tendency to have a hard texture because of its
high amylose content. One improvement effort has been made through physical
modification of the starch using the heat moisture treatment (HMT) method, which
can reduce the amylose content and improve the functional properties of the
starch.The research was conducted experimentally using a completely randomized
design with four treatments and four replications. The treatments included sago
starch without HMT modification and sago starch modified with HMT moisture
contents of P2 (27%), P3 (30%), and P4 (33%). Data were analyzed using analysis
of variance (ANOVA) and continued with duncan’s multiple range test (DMRT) at
the 5% level. Sensory assessment tests were statistically analyzed using the paired
sample t-test. The results showed that the variation of moisture content HMT
significantly affected water absorption capacity, swelling power, solubility, amylose
content, and moisture content. The selected treatment was P2 (27%) with water
absorption capacity 0.91 g/g, swelling power 10.78 g/g, solubility 23.64 %, amylose
content 26.60%, and moisture content 11.43%. The paired sample t-test showed
that panelists preferred steamed brownies made from 27% HMT sago flour (P2),
which had better sensory quality with high expansion volume, somewhat dense pore
texture, and very soft texture. Hedonically, the panelists also preferred the steamed
brownies made from HMT 27% sago flour compared to those made with natural
sago flour.
Keywords: Heat moisture treatment, moisture content, sago starch, steamed
brownies

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

2106125760

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

2106125760

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar