MODIFIKASI TEPUNG GANYONG (Canna edulis Kerr.) METODE HEAT MOISTURE TREATMENT PADA SUHU DAN WAKTU PEMANASAN BERBEDA DAN APLIKASI TEPUNG PADA PEMBUATAN COOKIES

Abstract

The purpose of this study was to determine the effect of modification of flour ganyong with temperature variations and heating time can improve the characteristics of flour ganyong and increase its use in food processing. The experimental design used in this study is a 3 x 3 factorial pattern in Randomized Block Design (RBD) and replication conducted three times, resulting in 27 experimental units. Factors used in the study were Heat Moisture Treatment (HMT) heating temperature (80°C, 90°C and 100°C) and Heat Moisture Treatment (HMT) heating time (1 hour, 2 hours and 3 hours). The main research responses include chemical responses: pasting properties, moisture content, amylose content and crude fiber content. Based on the result of the research, Heat Moisture Treatment (HMT) heating temperature has an effect on pasting properties, moisture content, amylose content and crude fiber content. Heat Moisture Treatment (HMT) heating time has an effect on pasting properties, moisture content, amylose content and crude fiber content. The interaction between temperature and heating modification time of Heat Moisture Treatment (HMT) has an effect on pasting properties, moisture content, amylose content and crude fiber content. The result of this research is the sample of m3n3 (heating temperature 100°C and heating time 3 hours) with average water content 5,47%, amylose 27,07% and viscosity setback 856,7 Cp. The preparation of cookies from selected modified ganyong flour is carried out by the organoleptic response test. Based on the test results of ganyong flour cookies modification Heat Moisture Treatment (HMT) is preferred in terms of taste, color and texture.
 

Partial Substitution of Wheat Flour with Heat-Moisture Treated Porang Flour Affected Physicochemical and Organoleptic Characteristics of Pan Bread Prepared with Sponge-Dough Method

“…From Table 5, significant differences (p≤0.05) between the two flours is shown in terms of moisture, fat, ash and carbohydrate content; whereas, no significant differences (p>0.05) in contents (protein, starch, amylose, amylopectin). Different results in chemical composition might be due to the effect of HMT modification applied to the porang flour [30].…”

Heat-Moisture Treatment to Sweet Potato (Ipomoea batatas L.) Flour Increased Volume Expansion and Other Characteristics of Pan Bread Prepared with Wheat flour Partially Substituted

“…The reason for different composition might be the same as for starch content described above. According to Garnida et al [29], the decrease of amylose content after HMT happens due to the binding of amyloseamylose and amylose-amylopectin during modification, therefore amylose content decreases. Santosa et al [22] also stated that after HMT, amylose leached out from starch granules, which causes the amylose content to be reduced.…”

Pengaruh Formulasi Tepung Kimpul Pragelatinisasi dan Isolat Protein Kedelai terhadap Karakteristik Sifat Fisikokimia dan Sifat Organoleptik Makaroni Goreng

“…Setelah proses gelatinisasi pati dan proses penggorengan menyebabkan suhu meningkat dan air menguap sehingga terbentuk rongga-rongga udara. Air dalam granula pati dengan suhu tinggi teruapkan sehingga struktur kerangka terdesak dan ukurannya membesar sehingga terjadi pengembangan pada makaroni (Garnida, Hervelly, & Rahma, 2019). Peningkatan proporsi Isolat Protein Kedelai mengakibatkan peningkatan kadar protein, hal tersebut dapat menurunkan kadar air yang mengakibatkan penurunan daya kembang (Paran, 2009).…”