Pembuatan Bihun Instan dari Pati Empat Varietas Ubi Jalar yang Dimodifikasi dengan Heat Moisture Treatment (HMT)

Abstract

Sweet potato starch has a potential to be made into instant bihon. But the natural starch has some weaknesses as i.e could not stand hot temperature, couldn't stand acid condition and has limited natural starch solubility in water. This research was aimed to determine the influence of type of sweet potato varieties on the characteristics of instant bihon made from sweet potato starch modified with heat moisture treatment (HMT). This research was done in three steps. The first step was starch extraction and the physicochemical characteristics of natural starch. The second step was modification of starch with heat moisture treatment (HMT) and the physicochemical characteristics and functional properties of the modified starch was determined. The third step was manufacturing of instant bihon and characteristics of the instant bihon through proximate analysis, the power of water absorption (DSA), cooking loss, solid losses colors, textures (percent elongation), and organoleptic test (texture, color and taste). The results showed that the modification of starch with heat moisture treatment (HMT) could increase the peak viscosity, setback viscosity, final viscosity and gelatinization temperature but lowering the value of the breakdown viscosity. Variety of sweet potatoes influenced the characteristics of instant bihon made from starch modified with heat moisture treatment (HMT). The best bihon of the four varieties of sweet potatoes was those made from white sweet potato starch because it has a low cooking losses, low fat, but have high color/brightness and preferred by panelist through organoleptic flavor and texture