CD Skripsi

Karakteristik Mutu Mi Kering Tepung Talas Sinaboi (Colocasia Esculenta) Modifikasi Heat Moisture Treatment (Hmt) Dengan Variasi Kadar Air

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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 that can
improve the quality characteristics of the dried noodles produced. The research
was conducted experimentally using a completely randomised design with four
treatments and four replications. The treatments in this study were variations of
HMT moisture content, namely TM0 (native), TM1 (20%), TM2 (25%), and TM3
(30%). The data obtained were statistically analysed using analysis of variance
(ANOVA) followed by Duncan’s multiple range test (DMRT) at the 5% level. The
results of this study showed that the best treatment was TM1, with a moisture
content of 12.64%, water absorption of 280.95%, elongation of 7.25%, and a
rehydration time of 6.44 minutes. The results of the descriptive test showed that
the dry noodles had a brownish-grey colour and were quite soft. Hedonic
assessments of colour (like), softness (like), and overall (like).
Keywords: Dry noodles, heat moisture treatment taro flour, moisture content

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106112418

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106112418

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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