Aplikasi heat moisture treatment (HMT) pada tepung garut (Maranta arundinacea L.) untuk meningkatkan nilai fungsional bubur garut instan = Utilization of heat moisture treatment (hmt) on arrowroot flour (maranta arundinacea l.) To enhance the functional properties of instant arrowroot porridge

Tadius, Melissa Livia (2024) Aplikasi heat moisture treatment (HMT) pada tepung garut (Maranta arundinacea L.) untuk meningkatkan nilai fungsional bubur garut instan = Utilization of heat moisture treatment (hmt) on arrowroot flour (maranta arundinacea l.) To enhance the functional properties of instant arrowroot porridge. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bubur instan umumnya terbuat dari tepung beras yang memiliki indeks glikemik tinggi, namun dapat diganti dengan tepung garut yang memiliki indeks glikemik lebih rendah. Modifikasi heat moisture treatment (HMT) pada tepung garut dapat dilakukan untuk meningkatkan daya serap air. Tujuan penelitian adalah untuk menentukan pengaruh suhu dan waktu HMT terhadap karakteristik fisikokimia dan nilai fungsional tepung garut, menentukan suhu dan waktu HMT terpilih berdasarkan parameter daya serap air tepung garut, serta menentukan karakteristik fisikokimia dan nilai fungsional serta karakteristik sensoris hedonik bubur garut instan dengan perlakuan suhu dan waktu HMT terpilih. Metode HMT dilakukan pada suhu 100℃, 110℃, dan 120℃ selama 30 menit, 60 menit, dan 90 menit. Tahap pendahuluan berupa pembuatan tepung garut, penelitian utama tahap I berupa modifikasi tepung garut HMT, dan penelitian utama tahap II berupa pembuatan bubur garut instan. Hasil penelitian menunjukkan HMT dapat meningkatkan nilai rendemen, daya serap air, kadar serat pangan total, dan kadar pati resisten, namun menurunkan kadar air, kadar karbohidrat total, dan glycemic carbohydrate. Tepung garut HMT terpilih adalah perlakuan pada suhu 110℃ selama 60 menit dengan hasil daya serap air tertinggi (2,11 ± 0,30 g/g). Karakteristik bubur garut instan berupa kadar air 11,03 ± 0,05%, daya serap air 2,32 ± 0,24 g/g, daya rehidrasi 2,69 ± 0,15 ml/g, waktu rehidrasi 25,89 ± 0,68 detik/g, kadar karbohidrat total 70,70 ± 2,49%, kadar serat pangan total 6,60 ± 0,04%, glycemic carbohydrate 64,10 ± 2,46%, dan kadar pati resisten 5,62 ± 0,01%. Uji sensoris hedonik yang diuji pada 40 panelis menunjukkan nilai yang lebih baik untuk bubur garut instan HMT berdasarkan parameter warna, rasa, dan penerimaan keseluruhan, serta memiliki konsistensi yang mirip dengan bubur kontrol (komersial). / Instant porridge is generally made from rice flour, which has a high glycemic index, but it can be replaced with arrowroot flour, which has a lower glycemic index. Heat moisture treatment (HMT) modification on arrowroot flour can be performed to improve its water absorption capacity. The research aims to determine the effect of HMT temperature and time on the physicochemical characteristics and functional properties of arrowroot flour, to determine the selected HMT temperature and time based on the water absorption capacity of arrowroot flour, and to determine the physicochemical characteristics, functional properties, and hedonic liking of instant arrowroot porridge with the selected HMT temperature and time treatment. The HMT method was conducted at temperatures of 100°C, 110°C, and 120°C for 30 minutes, 60 minutes, and 90 minutes. The preliminary stage involves the production of arrowroot flour, the primary research phase I involves the modification of arrowroot flour using HMT, and the primary research phase II involves the production of instant arrowroot porridge. The results showed that HMT can increase yield, water absorption capacity, total dietary fiber content, and resistant starch content, while decreasing moisture content, total carbohydrate content, and glycemic carbohydrate. The selected HMT arrowroot flour treatment was at 110°C for 60 minutes with the highest water absorption capacity (2.11 ± 0.3 g/g). The characteristics of instant arrowroot porridge include 11.03 ± 0.05% moisture content, 2.32 ± 0.24 g/g water absorption capacity, 2.69 ± 0.15 ml/g rehydration capacity, 25.89 ± 0.68 seconds/g rehydration time, 70.70 ± 2.49% total carbohydrate content, 6.60 ± 0.04% dietary fiber content, 64.10 ± 2.46% glycemic carbohydrate, and 5.62 ± 0.01% resistant starch content. Hedonic test conducted on 40 panelists showed better values for HMT instant arrowroot porridge based on color, taste, and overall acceptance, and has a consistency similar to the control (commercial) instant porridge.

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