The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality

Abstract

Sago (Metroxylon sago sp) and arenga (arenga piñataa merr) starches were commonly used to make starch noodles in Indonesia. In native forms, starch does not always have the appropriate physical and chemical properties for certain types of processing in noodles manufacturing. Physical modification such as heat moisture treatment is applied in order to improve starch physical properties. It is expected to make the starch more suitable for starch noodles manufacturing. This study aims to analyze starch noodles made from sago and arenga starches in their native, HMT, and composite (ratio 1:1) forms based on the quality parameter measured (cooking quality and textural quality) and also to compare which starch noodles that has better qualities. Heat moisture treatment was conducted with autoclaving the starch (20% moisture content) for 60 min for sago starch and 90 min for arenga starch at the temperature of 120oC. Starch noodles were made by kneading, extruding, boiling, cooling and drying. Based on cooking quality, HMT had significantly lowered the cooking quality where the HMT sago and arenga starch noodles had higher cooking loss (19.26% & 19.34%) and longer cooking time (7min & 8min) compare to starch noodles made from native sago and arenga starches. On their textural properties, HMT sago and arenga starch noodles had lower extension modulus but less sticky (lower adhesiveness value) compare to starch noodles made from native sago and arenga starches.