Modifikasi Pati Ganyong dengan Teknik Heat Moisture-Treatment (HMT) dan Aplikasinya dalam Pembuatan Sohun dengan Penambahan Hidrokoloid

Abstract

Many tuber and root starches from local source are not widely used in food application due to their poor functional properties. Heat Moisture Treatment (HMT) was applied to native starch of Canna edulis to improve its functional characteristics. Canna edulis starch, was extracted from raw roots purchased from Ciamis. Its composition and physicochemical properties were investigated before and after HMT. Native or moistened canna starches at 20%, 25%, and 30% of final moisture were heat treated at 1000C and 1100C for 4, 8, and 16 hours. Optimation process was choosen based on the starch properties that give the relatively high gelatinization temperature, high setback viscosity, high gel strength, and low swelling power. After optimation process of HMT was reached, native and modified starches were applied in starch noodle formulation in order to know Heat-Moisture Treatment effects on noodle quality. The study of physical characteristics on starch noodle produced from 100% native starch or 100% modified starch with and without hydrocolloid showed that the characteristics of starch noodle from 100% native starch had no significant difference with those of 100% modified starch. The same result was found between noodles from 100% modified starch with and without hydrocolloid. Heat-Moisture Treatment gave no effect to the starch intended for noodle production.