Peningkatan Kualitas Mi Instan Sagu Melalui Modifikasi Heat Noisture Treatment

Abstract

Sago starch as a raw material for instant noodle was limited by its natural properties. Modification of sago starch by heat moisture treatment (HMT) method was expected to produce sago starch which was more suitable as a raw material or an additional material for noodle products. The objectives of this study were to obtain optimum conditions of HMT modification of sago starch on a scale of 5 kg, and to obtain optimum conditions of sago noodle production on a scale of 5 kg, This research was carried out into the following steps: Determination of optimum conditions of HMT modification for sago starch on a scale of 5 kg and Determination of optimum formula and the critical stage of the production of sago instant noodles on a scale of 5 kg. Optimum conditions for HMT sago starch modification in 5 kg scale were achieved at 150°C, 2 hours heating time on neutral pH for Sukabumi sago. That modified starch had a peak viscosity which was much lower when compared with the peak viscosity of natural sago starch (native). Changes in these characteristics would be related to the ability of sago starch to hold swelling during gelatinization. Decreasing of peak viscosity at that modified starch was followed by decreasing of breakdown. HMT modified Sukabumi sago starch could be classified to C-type sago starch. The HMT optimum condition for Papua sago starch at 5 kg scale could not be obtained at various heating temperatures and durations. The gelatinization curve showed that the peak viscosity and breakdown of HMT Papua Starch were still high. Therefore this modified starch was not suitable for noodle production. Critical points on the production of sago noodle at 5 kg scale were dough kneading and steaming. Sago noodle from re-optimization and re-formulation had similar characteristics with the noodles produced from a lab scale.