Talas banten (Xanthosoma undipes K. Koch) merupakan bahan pangan mengandung pati non beras yang merupakan potensi komoditas lokal dari Kabupaten Pandeglang, Provinsi Banten. Umbi talas banten memiliki kadar pati sebesar 15.21% (bb). Pati alami atau pati yang belum termodifikasi (native starch)mempunyai beberapa kekurangan yaitu pasta yang terbentuk keras, sifat yang terlalu lengket, tidak tahan dengan perlakuan asam, dan kekentalan rendah sehingga membutuhkan modifikasi fisik heat-moisture treatment (HMT) untuk memperbaiki kekurangan tersebut. Modifikasi ini dapat meningkatkan ketahanan pati terhadap panas dan perlakuan mekanis serta meningkatkan suhu gelatinisasi dan stabilitas pasta pati. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama modifikasi HMT terhadap sifat fungsional dan sifat amilografi pati talas banten. Metode penelitian yaitu Regresi dengan 5 perlakuan dan 3 ulangan. Perlakuan terdiri dari lama modifikasi heat-moisture treatment 4 jam, 8 jam, 12 jam, 16 jam dan 20 jam. Hasil penelitian menunjukkan bahwa pati Talas Banten termodifikasi heat-moisture treatment mengalami peningkatan nilai kapasitas penyerapan air, penurunan nilai swelling volume, kecenderungan peningkatan freeze-thaw stability, kelarutan, suhu awal gelatinisasi, viskositas puncak, viskositas pasta panas, viskositas pasta dingin dan viskositas setback serta kecenderungan penurunan derajat putih dan viskositas breakdown. Banten taro (Xanthosoma undipes K. Koch), a non rice starchy food, is a potential local commodities from the province of Banten. Starch of Taro tuber content approximately 15.21% (wb

Indonesia is the fourth largest sweet potato producing country in the world. However, the number of sweet potato utilization is still non optimal. One of the most popular sweet potato cultivars is Cilembu sweet potato. Velva is a frozen dessert which is made from mashed fruit (puree) with addition of water and sucrose. Fat content in velva is much lower than the ice cream, it is suitable to be consumed by vegetarian and those who are on low-fat diet. The velva making process may serve as an alternative of sweet potato utilization and will increase its economic value. One of the factors that affects the texture of velva is the type and amount of stabilizers used. This research aims to determine the optimal amount of Carboxy Methyl Cellulose(CMC) to yield Cilembu sweet potato velva with good characteristics and organoleptic properties of the panelists preferences. The method used is the experimental method with completely randomized design (CRD) consisted of 6 treatments of CMC addition (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, and 1.00%) and replicated 4 times. The final results showed that the sweet potato velva with addition of 0.60% CMC was the best treatment. The velva has rate of melting 712.50 seconds, overrun 19.69 %, and the amount of total soluble solids 27obrix. This velva has qualified the standard of rate of melting, according to Arbuckle and Marshall (1996) the ice cream’s rate of melting  in 20oC  is 10-15 minutes. Keywords: velva; sweet potato; CMC; characteristics