Karakteristik Pati Ubi Jalar Crem (Ipomea batatas) Termodifikasi HMT pada Berbagai Kondisi Kadar Air dan Temperatur

Karakteristik Pati Ubi Jalar Crem (Ipomea batatas) Termodifikasi HMT pada Berbagai Kondisi Kadar Air dan Temperatur

Sweet potato starch characteristic of local variety using heat moisture treatment with different level of moisture content and temperature The aim of this study is to modify local variety sweet potato starch (cream flesh color) in order to produce the optimal dried-noodle based starch. Native starc...

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Bibliographic Details
Main Authors: Virna Muhardina, Lukmanul Hakim, Zaidiyah Zaidiyah, Anshar Patria, Ismail Sulaiman
Format: Article
Language:English
Published: Syiah Kuala University 2016-10-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
Sweet potato
starch
hmt
swelling
solubility
sem
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/5822

Internet

http://jurnal.unsyiah.ac.id/TIPI/article/view/5822

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