Article Per Year (5 Year)
p-Index From 2021 - 2026
3.052
P-Index
This Author published in this journals
All Journal Semesta Teknika Jurnal Pengabdian UntukMu NegeRI Jurnal Teknik Industri Terintegrasi (JUTIN) Jurnal Surya Teknika Unri Conference Series: Community Engagement Jurnal Pengabdian Masyarakat Waradin Journal of Engineering Science and Technology Management Jurnal Pengabdian Kepada Masyarakat Meambo JES-TM Social and Community Service
Lisa Legawati
Unknown Affiliation
Religion Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 21 Documents
Search

 1   2   3 
Teknologi Modifikasi Fisik Heat Moisture Treatment (HMT) pada Tepung Beras dan Tepung Sorgum: Kajian Sistematis Parameter Proses, Transformasi Struktur Granula Pati dan Prospek Skalabilitas Industri Puji Hastuti, Ririn; Alel, Ariya Eka; Alfarisi, Cory Dian; Legawati, Lisa; Aziz, Yelmida
SURYA TEKNIKA Vol 13 No 1 (2026): JURNAL SURYA TEKNIKA
Publisher : Fakultas Teknik UMRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jst.v13i1.11604

Abstract

Heat Moisture Treatment (HMT) is a clean-label, residue-free physical starch modification technique that serves as a strategic solution for food diversification, aiming to reduce national reliance on imported wheat, which reached USD 2.2 billion in 2022. This systematic review of 45 selected scientific publications, out of 65 initially screened articles, evaluates the impact of HMT on rice and sorghum flour characteristics. Synthesized results indicate that HMT consistently increases gelatinization temperature (To up by 3 - 8°C), reduces peak viscosity (15 - 30%), and boosts resistant starch content from 3 - 5% to 8 - 15%. In sorghum flour, the interaction between starch and non-starch components, particularly kafirin proteins, significantly modifies the HMT response compared to pure sorghum starch. This study highlights critical research gaps, specifically regarding the need for optimal HMT parameters tailored to Indonesian local varieties and the necessity of comprehensive techno-economic analysis to facilitate industrial-scale implementation.
Co-Authors Aderiani, Suci Agustia Putri, Wahyuni Alfarisi, Cory Dian Alltop Amri Ya Habib Alva Dela, Gita Amri, Idral Aprianti, Rahma Ardian Pratama Aziz, Yelmida Chandra, Yogi Cici Maarasyid D.d Zulfa Delvina Sari Dini Aulia Sari Ermal Dwi Annisa Fithry Eka Alel, Ariya Febrian, Amanda Fithry, Dwi Annisa Fitri, Suchy Arum Gusmita Putri, Messy Hadi Purwanto Hari Rionaldo Hastuti, Ririn Puji Haura Arnel, Ashilah Hendri, Yola Bertilsya Idayu, Ida Idral Amri Israyandi Israyandi Jusnita Jusnita Jusnita, Jusnita Luthfi, Alif M. Iwan Fermi Maria Peratenta Sembiring Masjudi, Heri Morian Saspriatnadi Nirwana Nirwana Nugraha, Mohd Farhan Oktariandi. M, Vito Olivia, Cindy Prayogo, Hidayat Puji Hastuti, Ririn Ramadhani, Shafira Rachma Rawadi, Mhd Raihan Rawadi, Raihan Renolafitri, Hendrini Roza, Roza Rozar Rayendra Rusliadi Rusliadi Rusmana, Marcela Anandita Sajida, Gita Nur Salma Liska Salsabila, Naia Sari, Anelia Diah Wintang Sari, Mira Rahmita Saridiyah, Saridiyah Suchy Arum Fitri Suci Aderiani Sugesti, Heni Suhendri Suhendri Syamsu Herman Usman Muhammad Tang Viona Aulia Rahmi Yayan Satria Yolanda, Yogi Zafira, Nesa Zidhan, Muhammad Zulfansyah Zulfansyah Zulfansyah Zulfansyah Zulfansyah Zuqni Meldha