| dc.description.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 | en_US |
