Electronic Theses and Dissertation

Tepung ubi jalar ungu (ipomoea batatas l.) berpotensi sebagai bahan baku alternatif pembuatan mi kering, tetapi memiliki karakteristik fungsional yang perlu diperbaiki. penelitian ini bertujuan untuk mempelajari pengaruh suhu dan waktu modifikasi heat moisture treatment (hmt) terhadap karakteristik fungsional tepung ubi jalar ungu serta karakteristik mi kering yang dihasilkan. penelitian dilakukan dalam dua tahap menggunakan suhu hmt 90, 100, dan 110°c serta waktu 2, 4, dan 6 jam dengan tiga kali ulangan. tahap i meliputi analisis swelling power, solubility, daya serap air, aktivitas antioksidan, dan total antosianin. pada tahap ii, tiga perlakuan terbaik diaplikasikan dalam pembuatan mi kering. hasil penelitian menunjukkan bahwa hmt menurunkan swelling power dan solubility (p

Purple sweet potato (Ipomoea batatas L.) flour has potential as an alternative raw material for dried noodle production, but it possesses functional characteristics that require improvement. This study aimed to investigate the effect of temperature and duration of Heat-Moisture Treatment (HMT) on the functional characteristics of purple sweet potato flour and the properties of the resulting dried noodles. The research was conducted in two stages using HMT temperatures of 90, 100, and 110°C and durations of 2, 4, and 6 hours, with three replications. Stage I involved analyzing swelling power, solubility, water absorption capacity, antioxidant activity, and total anthocyanin content. In Stage II, the three best treatments were applied to produce dried noodles. The results showed that HMT reduced swelling power and solubility (P