PENGARUH VARIASI SUHU PRE-GELATINISASI TERHADAP SIFAT FISIKOKIMIA TEPUNG BENGKUANG YANG DIMODIFIKASI

Abstract

The purpose of this research was to investigate the effects of temperature variation (80, 90, 100 and 110 o C) in the pre-gelatinization methods on physical (whiteness), chemical (moisture content) and physicochemical properties (water absorbtion capacity, solubility, and swelling power) of yam bean modified flour. This research used Completely Randomized Design (CRD) with variation of temperature variable. It was performed with three replicates of samples. The results showed that the higher temperature lead to decrease whiteness degree but increased moisture content, water absorbtion and sollubility. However, more higher temperature has no significance difference in swelling power value. The results are very important to develop food product, which are require high solubility value in water.