Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modified HMT, Dextrin and Low Fat Milk

Desi Ardilla, Khairunnisa Rangkuti, Hafrina Ainun

2019

Abstract

The aim of this research is to know the physicochemical characteristics and functional of composite flour from purple sweet potato starch (Ipomoea batatas L.) modified HMT, dextrin and low fat milk. This research was conducted by using complete randomized design with two factors, namely: first factor is the comparison of HMT flour, dextrin and low fat milk (K), ie: K1 = 70:20:10, K2 = 60:20:20, K3 = 50:20:30, K4 = 40:20:40. The second factor is the percentage of xanthan gum (E), ie: E1 = 0%, E2 = 0.05%, E3 = 0.1%, E4 = 0.5%. Parameters observed were moisture content, ash content and protein content. The results of the study were obtained as follows: the combining ratio of sweet potato starch modified HMT, dextrin and low fat milk gave different significant effect (P <0.01) on ash and protein content. The addition of xanthan gum gave different significant effect (P <0,01) to ash content, and gave no significant effect (P> 0,05) to moisture and protein content

Paper Citation

in Harvard Style

Ardilla D., Rangkuti K. and Ainun H. (2019). Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modified HMT, Dextrin and Low Fat Milk. In Proceedings of the 1st International MIPAnet Conference on Science and Mathematics - Volume 1: IMC-SciMath, ISBN 978-989-758-556-2, pages 611-615. DOI: 10.5220/0010614600002775

in Bibtex Style

@conference{imc-scimath19,
author={Desi Ardilla and Khairunnisa Rangkuti and Hafrina Ainun},
title={Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modified HMT, Dextrin and Low Fat Milk},
booktitle={Proceedings of the 1st International MIPAnet Conference on Science and Mathematics - Volume 1: IMC-SciMath,},
year={2019},
pages={611-615},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010614600002775},
isbn={978-989-758-556-2},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International MIPAnet Conference on Science and Mathematics - Volume 1: IMC-SciMath,
TI - Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modified HMT, Dextrin and Low Fat Milk
SN - 978-989-758-556-2
AU - Ardilla D.
AU - Rangkuti K.
AU - Ainun H.
PY - 2019
SP - 611
EP - 615
DO - 10.5220/0010614600002775