Analisis Pati Sagu Yang Dimodifikasi Heat Moisture Treatment dan Sifat Organoleptik Sohun Instan

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dc.contributor.authorDewi, Yossie Kharisma
dc.contributor.authorJohan, Vonny Setiaries
dc.contributor.authorRahmayuni
dc.date.accessioned2013-02-05T02:36:50Z
dc.date.available2013-02-05T02:36:50Z
dc.date.issued2013-02-05
dc.descriptionYossi Kharisma. Jur. 2012en_US
dc.description.abstractThe aims of this research was to get the formula and the process condition to result the best physicochemical and organoleptic properties of instant starch noodle from sago starch that modified by Heat Moisture Treatment (HMT). The treatments that used in this research is addition of water ratio and steaming time. This research used the Complete Random Design (CRD) with three repetitions from six treatments that consist of SI1 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 15 minutes), SI2 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 15 minutes), SI3 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 20 minutes), SI4 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 20 minutes), SI5 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 25 minutes), SI6 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 25 minutes). The result of this research showed that the process of instant starch noodle with different ratio of sago starch suspension/water and different steaming time gave the significantly effect to the hardness level, adhesiveness and entirety acceptance, but non significantly effect to the elasticity level of instant starch noodle. The best treatment in this research is ratio of sago starch suspension/water 1:1,2 (w/v) and steaming time 15 minutes.en_US
dc.description.sponsorshipen_US
dc.identifier.otherArnalis
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/1927
dc.language.isootheren_US
dc.subjectSago starchen_US
dc.subjectinstant starch noodleen_US
dc.subjectHeat Moisture Treatment (HMT)en_US
dc.titleAnalisis Pati Sagu Yang Dimodifikasi Heat Moisture Treatment dan Sifat Organoleptik Sohun Instanen_US
dc.typestudent Paper Post Degreeen_US

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