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

2019 ◽  
Vol 6 (1) ◽  
pp. 65
Author(s):  
Yudi Garnida
Keyword(s):  
Moisture Content ◽  
Amylose Content ◽  
Heating Temperature ◽  
Heating Time ◽  
Pasting Properties ◽  
Fiber Content ◽  
Crude Fiber ◽  
Heat Moisture Treatment ◽  
Crude Fiber Content ◽  
Moisture Treatment

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.  

scholarly journals Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) (Optimization of Heating Temperature and Moisture Content on the Production of Modified Cocoyam Starch Using Heat Moisture Treatment (HMT) Technique)

2016 ◽  
Vol 36 (03) ◽  
pp. 302
Author(s):  
I Nengah Kencana Putra ◽  
Ni Wayan Wisaniyasa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Amylose Content ◽  
Heating Temperature ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Randomized Design ◽  
Moisture Treatment ◽  
Type C ◽  
Optimum Heating

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing.  This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch  with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment.  The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.Kata kunci: Amilografi; talas kimpul; HMT; pati

Assessment of Selected Nutritional and Anti-Nutritional Analysis of Sweet Potato Tubers Collected From Tepi Market, Southwestern Ethiopia

2020 ◽  
Author(s):  
Shisho Haile
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Acid Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Local Market ◽  
Potato Tubers ◽  
Crude Fiber Content

Abstract Sweet potato is primarily used for nutrition and medicinal purposes. This study was done to determine proximate analysis and anti-nutritional factors of sweet potato tubers. The sample was randomly purchased fromTepi local market. Then it was analyzed for moisture content, ash content, crude fiber content, oxalate content and acid content. The result of the study showed that 87.6% moisture content, 7.5% ash content, 7.46 mg/100 gm oxalate content, 4.3% crude fiber content and 0.09 M acid content.

Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

2017 ◽  
Vol 23 (7) ◽  
pp. 623-636 ◽  
Author(s):  
Concha Collar
Keyword(s):  
Moisture Content ◽  
Heating Time ◽  
Heat Moisture Treatment ◽  
Treatment Conditions ◽  
Viscosity Profile ◽  
Moisture Treatment ◽  
Short Heating Time ◽  
The Impact ◽  
Wheat Flours ◽  
Short Heating

The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high β-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1 h heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts. Besides heat-moisture treatment wheat flour, the described behaviour found also for non-wheat-treated flours has not been previously reported in the literature. An increased hydrophobicity of prolamins and glutelins in low moisture-short heating time heat-moisture treatment of non-wheat flours with high protein content (12.92%–19.95%) could explain the enhanced viscosity profile observed.

scholarly journals PENGARUH VARIETAS DAN TIPE STARTER TERHADAP KADAR AIR, KADAR PROTEIN KASAR, DAN KADAR SERAT KASAR PADA SILASE TEBON JAGUNG

2020 ◽  
Vol 4 (3) ◽  
pp. 165-170
Author(s):  
Susan Dian Mirsani ◽  
Rudy Sutrisna ◽  
Agung Kusuma Wijaya ◽  
Liman Liman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Animal Feed ◽  
Animal Husbandry ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fibre ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Different Types

This study aimed to investigate the effect of different varieties and type of starter on moisture, crude protein, and crude fibre of corn forage silage. This research was conducted in May - August 2019 at the Laboratory of Nutrition and Animal Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a factorial Complete Randomized Design (CRD) with 3 replications. The factors studied were (1) corn forage varieties, which consisted of two varieties, namely BISI-18 and NK-212 and (2) type of starter, which consisted of two types, namely molasses and bran. The results showed that there was no interaction (P> 0.05) between variety of corn forages and type of starter on moisture content, crude protein, and crude fiber content. The use of different corn forage varieties had no significant effect (P> 0.05) on moisture content, crude protein, and crude fiber content. The use of different types of starter had no significant effect (P> 0.05) on moisture content, crude protein, and crude fiber content. Keywords: Crude fibre, Crude protein, Moisture content, Starter, Varieties

scholarly journals Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1226-1233
Author(s):  
R.H.B. Setiarto ◽  
H.D. Kusumaningrum ◽  
B.S.L. Jenie ◽  
T. Khusniati ◽  
N. Widhyastuti ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Binding Capacity ◽  
Double Helix ◽  
Physicochemical Characteristics ◽  
Pasting Properties ◽  
Water Binding ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50oC), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110oC), and the autoclaving (15 mins, 121oC) - cooling (24 hrs, 4oC) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.

scholarly journals Pasting properties of jack bean (Canavalia ensiformis) modified starch with heat moisture treatment

2021 ◽  
Vol 905 (1) ◽  
pp. 012092
Author(s):  
A R Ariyantoro ◽  
D R Affandi ◽  
A Yulviatun ◽  
D Ishartani ◽  
A Septiarani
Keyword(s):  
Moisture Content ◽  
Pasting Properties ◽  
Peak Time ◽  
Modified Starch ◽  
Jack Bean ◽  
Heat Moisture Treatment ◽  
Randomized Design ◽  
Moisture Treatment ◽  
Two Factors ◽  
Pasting Temperature

Abstract Jack bean is a local legume that can grow in suboptimal land and potential to be developed in Indonesia. Jack bean seed has 33.32% of protein and 61.15% of carbohydrate so it can become a starch source for the food industry. Native starch has a limited application on food products because of its weak characteristics such as being unstable to heat and shear. Heat Moisture Treatment (HMT) starch modification is needed to overcome the weaknesses. HMT is a natural modification because it does not leave a chemical residue. The objective of this research was to investigate the effects of heat moisture treatment (HMT) with various moisture content and time on the pasting properties (peak, through, breakdown, final, setback viscosity, peak time, and peak temperature) of jack bean modified starch. This research used Factorial Completely Randomized Design (FCRD) with two factors, varying moisture content (27%, 30%, 33%) and time (10 h, 13 h, 16 h). The results show that the various moisture leads to increase peak-time, pasting temperature and decrease peak viscosity, through viscosity, breakdown, final and setback viscosity. In addition, higher HMT time could increase peak time, pasting temperature but decrease peak, trough, breakdown, final and setback viscosity.

scholarly journals The Level of Nori's Relief Made from Raw Seaweed Mixed Gelidium sp. and Eucheuma cottonii

2019 ◽  
pp. 1-9
Author(s):  
Dini Rismariyanti Abdulah ◽  
Evi Liviawaty ◽  
Iskandar . ◽  
Eddy Afrianto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Experimental Method ◽  
Study Design ◽  
Design Research ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Preference Tests ◽  
Eucheuma Cottonii

Aims: This research aims to obtain the most preferred Nori made from the mixture of Gelidium sp. and Eucheuma cottonii seaweed. Study Design:  Research was conducted experimentally. Methodology: The method used in this research was an experimental method with 5 mixed treatments of Gelidium sp. and E. cottonii with 20 semi-trained panelists involved in preference tests. The treatment was a mixture of Gelidium sp. and E. cottonii 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40% and 50%: 50%. The observed variables consisted of hedonic tests namely appearance, aroma, texture, taste. Chemical tests were water content and crude fiber content. Results: The results showed that the mixture of Nori made from seaweed Gelidium sp. and Eucheuma cottonii  at 70%: 30% proportions was the most preferred over other treatments, with a moisture content of 15.35% and the crude fiber content of 5.36%. The median value of hedonic Nori test of Gelidium sp. and Eucheuma. cottonii on appearance and texture 9 was very preferred, the value of aroma and taste 7 were also preferred. Conclusion The mixture of Nori made from seaweed Gelidium sp. and Eucheuma. cottonii 70%: 30% was most preferred by panelists.

scholarly journals QUALITY STUDY OF SEAWEED CRACKERS (Eucheuma spinosum) RELATION TO CHEMICAL AND ORGANOLEPTIC CHARACTER

2018 ◽  
Vol 9 (1) ◽  
pp. 18-22
Author(s):  
Iman Setya Dwi Ardani ◽  
Yanuar Rustrianto Buwono
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Human Body ◽  
New Products ◽  
Health Benefits ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Quality Study

Currently in Indonesia developed many new products processed from seaweed such as crackers. Seaweed is one of the natural ingredients, grown in Indonesia that can replace harmful materials such as borax. On crackers, adding seaweed gives the advantage of having a distinctive flavor savory, crunchy and also has many health benefits for the human body. The purpose of the study was to find the ratio of starch and seaweed right to produce crude fiber content, water content, crispness, flavor and color of seaweed crackers healthy. The results showed that the ratio of starch and different seaweed significantly affect the level of moisture content, crispness, flavor and color as well as the very significant effect on crude fiber content

scholarly journals Pengaruh Penambahan Puree Daun Kelor ( Moringa oleifera ) Terhadap Karakteristik Siomay Ayam

2021 ◽  
Vol 10 (2) ◽  
pp. 235
Author(s):  
Putu Yumiko Murdiasa ◽  
I Putu Suparthana ◽  
Putu Timur Ina
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Antioxidant Vitamin ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Ic50 Value

Dumpling is one type of dimsum, wich is a food that originates from China.The purpose of adding moringa leaf puree to chicken dumplings is to add antioxidant, vitamin C and crude fiber content to dumplings. The purpose of this research is to obtain the concentration of the addition of the appropriate Moringa leaf puree to produce chicken dumplings with the best characteristics. This research design used was a Completely Randomized Design with adding Moringa leaf puree wich consist by 5 levels: 0%, 10%, 20%, 30% and 40%. Each treatment was repaeat 3 times so that obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan multiple range test. The results showed that the effect of adding moringa leaf puree had a significant effect (P<0,01) on moisture content, crude fiber, vitamin C, antioxidant activity, significant effect on ash content, color hedonic test, texture scoring test. The best treatment in this research was the addition of 40% moringa leaf puree with the following characteristics: 58.95% moisture content, 1.97% ash content, 2.18% crude fiber content, vitamin C 0.22 mg / g and antioxidant activity 38.30% with IC50 value 12342.28 ppm, the texture are very chewy and rather liked, the, the aroma, the taste and overall reception are  rather liked.

scholarly journals SIFAT PASTA PATI MILLET (Pennisetum glaucum (L.) R. Br.) TERMODIFIKASI HEAT MOISTURE TREATMENT UNTUK PEMBUATAN SOHUN

2021 ◽  
Vol 5 (1) ◽  
pp. 64
Author(s):  
Retno Widyastuti
Keyword(s):  
Moisture Content ◽  
Pennisetum Glaucum ◽  
Pasting Properties ◽  
Gel Strength ◽  
Modified Starch ◽  
Heat Moisture Treatment ◽  
Starch Modification ◽  
Moisture Treatment ◽  
Paste Properties ◽  
Starch Paste

Improve the consumption of millet to vermicelli promoted for food diversification. Millet starch less stable of stirring and heating. Starch modification can improve the quality. In this research to evaluate pasting character of millet starch modified by heat moisture treatment which suitable for vermicelli. Heat moisture treatment conditioned at 25% moisture content and heating 100, 130 and 150 0C for 3, 5 and 7 hours with oven. Crystalline and starch paste properties of modified starch were analyzed and then selected to vermicelli. The suitable starch for vermicelli which stable paste of stirring and heating and high gel strength. The results show modified starch with 100 °C for 7 hours has an ideal for vermicelli. Shown by lower peak viscosity and viscosity breakdown (2951 cP and 71 cP), high final viscosity (3695 cP).Keyword : Heat moisture treatment, millet starch, RVA, pasting properties

Sign in / Sign up

Export Citation Format

Share Document