CD Skripsi

Karakteristik Fisikokimia Tepung Talas Sinaboi (Colocasia Esculenta) Termodifikasi Heat Moisture Treatment Dengan Pengaturan Kadar Air

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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 physicochemical
properties of sinaboi taro flour modified by heat moisture treatment with the best
water content setting. The research was conducted experimentally using a
completely randomized design with four treatments and four replications. The
treatments included water content settings consisting of TM0 (natural taro flour),
TM1 (HMT taro flour with a water content of 20%), TM2 (HMT taro flour with a
water content of 25%), and TM3 (HMT taro flour with a water content of 30%).
The data obtained were analyzed statistically using analysis of variance and
followed by duncan's multiple range test (DMRT) at the 5% level. The results
showed that water content settings had a significant effect on water content,
amylose content, swelling power, solubility, and water holding capacity. Heat
moisture treatment with a water content of 30% (TM3) produced taro flour with the
best characteristics, namely a water content of 13.03%, amylose content of 23.42%,
swelling power of 11.38 g/g, solubility of 12.36%, and water holding capacity of
1.76 g/g. The modified sinaboi taro flour from the best treatment had potential for
use in processed food products, such as elastic and non sticky noodles and pasta.
Keywords:, Heat moisture treatment, moisture content, physicochemical
characteristics, sinaboi taro, taro flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106113469

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106113469

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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