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KAJIAN SIFAT FISIK TEPUNG TERMODIFIKASI MENGGUNAKAN METODE HEAT MOISTURE TREATHMENT (HMT):KAJIAN PUSTAKA

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

DOI
10.33772/jstp.v5i5.15100
ISSN
2527-6271
Published
2020-11-16
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis review aimed to determine the effect of temperature and heating time on the physical characteristics of swelling power, solubility, the initial temperature of gelatinization, and viscosity in flour modified with heat moisture treatment (HMT) method and to determine the effect of heating time and temperature on the physical properties of flour. The results of the analysis of forage-modified purple sweet potato flour at 50 oC show that the physical characteristics of swelling power ranged from 3.50-5.20 g/g and the solubility ranged from 3.2-5% higher than the control. However, these values decreased at the modified temperature of 80 oC when compared to control flour, where swelling power ranged from 9.22-10.22 g/g and solubility ranged from 6.6-7.3%.Keywords: Flour, Heat Moisture Treathment (HMT), CharacteristicsABSTRAKReview ini bertujuan untuk mengetahui pengaruh suhu dan lama pemanasan terhadap karakteristik fisik swelling power, kelarutan, suhu awal gelatinisasi dan viskositas pada modifikasi tepung dengan metode heat moisture treatment (HMT) yang dihasilkan dan untuk mengetahui pengaruh lama dan suhu pemanasan dapat berpengaruh pada sifat fisik tepung yang dihasilkan pada tepung yang termodifikasi dengan metode Heat Moisture Treathment (HMT). Hasil analisis tepung ubi jalar ungu termodifikasi HMT pada suhu 50 oC menghasilkan karakteristik fisik swelling power berkisar antara 3,50-5,20 g/g dan kelarutan berkisar antara 3,2-5% lebih tinggi dibandingkan kontrol, sedangkan pada suhu modifikasi 80 oC mengalami penurunan bila dibandingkan dengan tepung kontrol yaitu swelling power berkisar antara 9,22-10,22 g/g dan kelarutan berkisar antara 6,6-7,3%.Kata kunci: Tepung, Heat Moisture Treathment (HMT), Karakteristik

Collaboration network of the authors

40 authors · 133 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • State University of Semarang
  • 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 Oleo22
SRI REJEKIUniversitas Halu Oleo17
Andi KhaeruniUniversitas Halu Oleo10
RH Fitri FaradillaAffiliation unknown10
La KarimunaAffiliation unknown10
Tamrin TamrinAffiliation unknown10
Hermanto HermantoAffiliation unknown9
Nur AsyikUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown6
Sri KadarwatiState University of Semarang5
Rudi HartonoAffiliation unknown4
Sigit PriatmokoState University of Semarang4
Prima Endang SusilowatiAffiliation unknown4
Sarinah SarinahAffiliation unknown3
Subiyanto Hadi SaputroAffiliation unknown3
Jumaeri JumaeriAffiliation unknown3
Zuraidah ZuraidahAffiliation unknown3
Muhammad Zakir MuzakkarAffiliation unknown3
Abdu Rahman BacoAffiliation unknown3
Hermanto HermantoUniversitas Halu Oleo2
Sakir SakirUniversitas Halu Oleo2
Andi Besse PatadjaiUniversitas Halu Oleo2
La KarimunaUniversitas Halu Oleo2
Thamrin AzisAffiliation unknown2
Mashuni MashuniAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
Zulfa SakhiyyaAffiliation unknown2
Januarius MujiyantoAffiliation unknown2
Rahayu Puji HaryantiAffiliation unknown2
Yuni Dwi SusantiAffiliation unknown2
Abdurrachman FaridiAffiliation unknown2
F. ‪Widhi MahatmantiAffiliation unknown2
Harjito HarjitoAffiliation unknown2
Agung Tri PrasetyaState University of Semarang2
Safrika SafrikaAffiliation unknown1
Bagio BagioAffiliation unknown1
Rezqi MaliaAffiliation 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 1 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KAJIAN SIFAT FISIK TEPUNG TERMODIFIKASI MENGGUNAKAN METODE HEAT MOISTURE TREATHMENT (HMT) :KAJIAN PUSTAKA</dc:title>
	<dc:creator>Badiun, Tri Muhammad Nandang</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 temperature and heating time on the physical characteristics of swelling power, solubility, the initial temperature of gelatinization, and viscosity in flour modified with heat moisture treatment (HMT) method and to determine the effect of heating time and temperature on the physical properties of flour. The results of the analysis of forage-modified purple sweet potato flour at 50 oC show that the physical characteristics of swelling power ranged from 3.50-5.20 g/g and the solubility ranged from 3.2-5% higher than the control. However, these values decreased at the modified temperature of 80 oC when compared to control flour, where swelling power ranged from 9.22-10.22 g/g and solubility ranged from 6.6-7.3%.Keywords: Flour, Heat Moisture Treathment (HMT), CharacteristicsABSTRAKReview ini bertujuan untuk mengetahui pengaruh suhu dan lama pemanasan terhadap karakteristik fisik swelling power, kelarutan, suhu awal gelatinisasi dan viskositas pada modifikasi tepung dengan metode heat moisture treatment (HMT) yang dihasilkan dan untuk mengetahui pengaruh lama dan suhu pemanasan dapat berpengaruh pada sifat fisik tepung yang dihasilkan pada tepung yang termodifikasi dengan metode Heat Moisture Treathment (HMT). Hasil analisis tepung ubi jalar ungu termodifikasi HMT pada suhu 50 oC menghasilkan karakteristik fisik swelling power berkisar antara 3,50-5,20 g/g dan kelarutan berkisar antara 3,2-5% lebih tinggi dibandingkan kontrol, sedangkan pada suhu modifikasi 80 oC mengalami penurunan bila dibandingkan dengan tepung kontrol yaitu swelling power berkisar antara 9,22-10,22 g/g dan kelarutan berkisar antara 6,6-7,3%.Kata kunci: Tepung, Heat Moisture Treathment (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>2020-11-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<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/15100</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i5.15100</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15100/10293</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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