CHARACTERISTICS OF KWETIAU MATERIAL OF FORMULATION RICE FLOUR AND UWI FLOUR, TARO FLOUR AND KIMPUL FLOUR MODIFIED BY HEAT MOISTURE TREATMENT (HMT)

Abstract

The purpose of this study is to determine the effect of substitution uwi flour, taro flour, and kimpul flour
modified on rice flour that can produce the best characteristics of high resistant starch kwetiau. HMT
modification on the uwi/ keribang/ coconut yam (Dioscorea alata) flour, taro (Colocasia esculenta (L)
Schott) flour and kimpul/ sarawak taro/ belitung taro (Xanthosoma sagittifolium (L) Schott) flour
characteristics can be applied to the manufacture of kwetiau . The nature of the lack of appropriate
natural starch is expected to be improved by modification of starch is by Heat Moisture Treatment
(HMT). HMT treatment is 20% and 30% water content with heating time 4, 6, 8, 10 hours at 80 ° C. The
results showed HMT modification effect on the water content and crystallinity of uwi flour, taro flour and
kimpul flour.
Keywords: Heat MoistureTreatment, Kimpul, Resistant Starch, Taro, Uwi.