Melola Discovery

← Melola Discovery

Jurnal

REVIEW: PENGARUH MODIFIKASI SIFAT FISIK TEPUNG UBI JALAR (Ipomoea batatas) DENGAN METODE HEAT MOISTURE TREATMENT (HMT)

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 4 (2020)

DOI
10.33772/jstp.v5i4.14533
ISSN
2527-6271
Published
2020-10-08
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis review aimed to determine the effect of heat moisture treatment (HMT) on the physical characteristics of swelling power and WSI (water solubility index) of modified sweet potato flour with the heat moisture treatment (HMT) method and to determine the effect of heating time and heating temperature on modified flour. The modification of HMT sweet potato starch 80-100 oC for 4 hours resulted in levels that met the national standard for flour, which were 6.57% in yellow sweet potato and 6.80% in purple sweet potato. Meanwhile, the physical characteristics of flour from several sweet potato varieties modified by heat moisture treatment (HMT) show that the higher the temperature and the longer the treatment period, the lower the swelling power and the water solubility index of sweet potato starch.Keywords: Sweet Potato Flour, Heat Moisture Treatment (HMT), characteristics.ABSTRAKReview ini bertujuan untuk mengetahui pengaruh heat moisture treatment (HMT) terhadap karakteristik fisik swelling power, dan IKA (indeks kelarutan dalam Air) dari tepung ubi jalar modifikasi dengan metode heat moisture treatment (HMT) serta untuk mengetahui pengaruh lama pemanasan dan suhu pemanasan pada modifikasi tepung dengan metode heat moisture treartment (HMT). Modifikasi pati ubi jalar HMT 80-100 oC selama 4 jam menghasilkan kadar yang telah sesuai standar SNI tepung yaitu ubi jalar kuning sebesar 6,57% dan ubi jalar ungu sebesar 6,80%. Sedangkan karakteristik fisik tepung dari beberapa varietas ubi jalar modifikasi heat moisture treatment (HMT), semakin tinggi suhu dan semakin lama waktu HMT, maka semakin kecil swelling power dan indeks kelarutan dalam air pati ubi jalar.Kata kunci: Tepung Ubi Jalar, Heat Moisture Treatment (HMT), Karakteristik.

Collaboration network of the authors

40 authors · 116 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo19
SRI REJEKIUniversitas Halu Oleo11
RH Fitri FaradillaAffiliation unknown10
LA KARIMUNAUniversitas Halu Oleo10
Hermanto HermantoUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown6
Tamrin TamrinUniversitas Halu Oleo6
Nur AsyikUniversitas Halu Oleo4
Andi Besse PatadjaiAffiliation unknown2
Sarinah SarinahAffiliation unknown2
Jesrin JesrinAffiliation unknown2
Sarlina SarlinaAffiliation unknown2
Abdu Rahman BacoAffiliation unknown2
Muhammad Zakir MuzakkarAffiliation unknown2
Wa Ode RatnaUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
Sakir SakirAffiliation unknown1
Zainul KarimAffiliation unknown1
LIANTO -Affiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Faisal FaisalAffiliation unknown1
Mohamad Nuh IbrahimAffiliation unknown1
Aminarti AminartiAffiliation unknown1
Indriani IndrianiAffiliation unknown1
Haslianti HasliantiAffiliation unknown1
La Ode KamaluddinAffiliation unknown1
Taslim TaslimAffiliation unknown1
Nurdin SalamaAffiliation unknown1
Teguh Setiandika IgiasiAffiliation unknown1
Nikodemus NikoAffiliation unknown1
Sudarman SudarmanAffiliation unknown1
Ayuh FirlanaAffiliation unknown1
Andi HaerulAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">REVIEW : PENGARUH MODIFIKASI SIFAT FISIK TEPUNG UBI JALAR (Ipomoea batatas) DENGAN METODE HEAT MOISTURE TREATMENT (HMT)</dc:title>
	<dc:creator>Syari, Intan Bahari Malaka</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis review aimed to determine the effect of heat moisture treatment (HMT) on the physical characteristics of swelling power and WSI (water solubility index) of modified sweet potato flour with the heat moisture treatment (HMT) method and to determine the effect of heating time and heating temperature on modified flour. The modification of HMT sweet potato starch 80-100 oC for 4 hours resulted in levels that met the national standard for flour, which were 6.57% in yellow sweet potato and 6.80% in purple sweet potato. Meanwhile, the physical characteristics of flour from several sweet potato varieties modified by heat moisture treatment (HMT) show that the higher the temperature and the longer the treatment period, the lower the swelling power and the water solubility index of sweet potato starch.Keywords: Sweet Potato Flour, Heat Moisture Treatment (HMT), characteristics.ABSTRAKReview ini bertujuan untuk mengetahui pengaruh heat moisture treatment (HMT) terhadap karakteristik fisik swelling power, dan IKA (indeks kelarutan dalam Air) dari tepung ubi jalar modifikasi dengan metode heat moisture treatment (HMT) serta untuk mengetahui pengaruh lama pemanasan dan suhu pemanasan pada modifikasi tepung dengan metode heat moisture treartment (HMT). Modifikasi pati ubi jalar HMT 80-100 oC selama 4 jam menghasilkan kadar yang telah sesuai standar SNI tepung yaitu ubi jalar kuning sebesar 6,57% dan ubi jalar ungu sebesar 6,80%. Sedangkan karakteristik fisik tepung dari beberapa varietas ubi jalar modifikasi heat moisture treatment (HMT), semakin tinggi suhu dan semakin lama waktu HMT, maka semakin kecil swelling power dan indeks kelarutan dalam air pati ubi jalar.Kata kunci: Tepung Ubi Jalar, Heat Moisture Treatment (HMT), Karakteristik.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-10-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/14533</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i4.14533</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/14533/10061</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>