PENGARUH SUHU PEMANASAN DAN KADAR AIR TERHADAP PATI TALAS TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT (HMT)

Taro is native to the tropics, which contains a lot of water and high starch content in the tubers. There are several kinds of starch modification techniques, one of which is the physical modification technique, namely the heat moisture treatment (HMT) technique. Modification of starch with heat moisture treatment techniques can increase the resistance of starch to heat, and improve the physical and chemical qualities of starch. The purpose of this study was to determine the effect of heating temperature and moisture content on the modification process of taro starch with HMT technique on product characteristics, and to determine the optimal heating temperature and moisture content in the process. This research consisted of one process stage, namely starch production, using a factorial randomized block design (RBD) with 2 factors. The first factor is the difference in heating temperature which consists of 3 levels, namely 100 ° C, 110 ° C, and 120 ° C. The second factor is the water content of starch, consisting of 3 levels, namely 25%, 30%, 35%. Observation parameters include whiteness, yield, solubility index, moisture content and swelling power. Data analysis using SPSS. The results showed that the difference in heating temperature and the addition of water content to different starches had an interaction with the water content of starch. The best characteristics of modified taro starch are found in the heating temperature treatment of 120 ° C with the addition of 35% moisture content, has a yield of 99,04%, water content of 7,18%, swelling power 15,98, solubility index 0,004, degrees of whiteness 90,2%, and color L 75,4 a +1,25 b +7,30