MODIFIKASI DAN KARAKTERISASI TEPUNG UMBI UWI PUTIH (Discorea Alata) TERMODIFIKASI HMT (HEAT MOISTURE TREATMENT) - Ongga, Sarfin; Ansharullah, Ansharullah; Hermanto, Hermanto (Jurnal Sains dan Teknologi Pangan, 2022)
ABSTRACTThis study aims to determine the effect of HMT (Heat Moisture Treatment) treatment on physical properties, modified white matter characterization, and the effect of HMT (Heat Moisture Treatment) on the proximate value of modified Dioscorea alata flour. This study used a completely randomized design (CRD) with nine treatments (temperature: hours), namely T1L1 (80: 3), T1L2 (80: 6), T1L3 (80: 9), T2L1 (85: 3), T2L2 (85: 6), T2L3 (85: 9), T3L1 (90: 3), T3L2 (90: 6), and T3L3 (90: 9), where the best treatment is obtained in the treatment of T3L1 (temperature 900C and duration of heating 3 hours). The results showed that the modification of the selected forage contained in the treatment of T3L1 (900C temperature and duration of heating 3 hours) had a very significant effect on the value of physical properties and the characteristic value of white tuber flour. The results showed the best treatment of modified T3L1 Dioscorea alata flour products (temperature 900c and length of exposure for 3 hours) with average physical values of viscosity, swelling power, and solubility of 22.47 cP, 5.08 g / g, 0.85%. As well as the analysis of the proximate value of Dioscorea alata flour including water content, ash content, fat content, protein content, and carbohydrate content of 5.38% (wb), 1.19% (db), 0.29% (db), 7.47% (db) and 85.67% bk. Based on the research results, the modified Dioscorea alata flour with a temperature of 90oC and a heating time of 3 hours (T3L1) conforms to SNI standards for water and protein content. Keywords: The tuber is white, Flour characterization, HMT (Heat moisture treatment)ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan HMT (Heat Moisture Treatment) terhadap karakteristik fisik dan nilai proksimat tepung uwi putih termodifikasi. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 9 perlakuan suhu lama proses HMT ( jam) yaitu T1L1 (80 : 3), T1L2 (80 : 6), T1L3 (80 : 9), T2L1 (85 : 3), T2L2 (85 : 6), T2L3 (85: 9), T3L1 (90 : 3), T3L2 (90 : 6), dan T3L3 (90 : 9). Hasil penelitian menunjukan bahwa pada modifikasi HMT yang terpilih terdapat pada perlakuan T3L1 (suhu 900C dan lama pemanasan 3 jam) berpengaruh sangat nyata terhadap nilai sifat fisik dan nilai karakteristik tepung umbi uwi putih. Hasil penelitian yang diperoleh menunjukan bahwa perlakuan terbaik produk tepung umbi uwi putih termodifikasi T3L1 (suhu 900c dan lama pemansan 3 jam) dengan rata-rata nilai karakteristik fisik berturut-turut viskositas, swelling power, solubility sebesar 22,47 cP, 5,08 g/g, 0,85%. Serta analisis nilai proksimat tepung umbi uwi putih berturut-turut meliputi kadar air, abu, lemak, protein, karbohidrat sebesar 5,38 %bb, 1,19 %bk, 0,29 %bk, 7,47 %bk, dan 85,67 %bk. Berdasarkan hasil penelitian tepung umbi uwi putih termodifikasi HMT dengan suhu 90oC dan lama pemanasan 3 jam (T3L1) telah memenuhi standar SNI pada kadar air dan kadar protein tepung.Kata kunci: Uwi putih, karakterisasi tepung, HMT