The Application of Taro's Starch Which Modified by Autoclaving-Cooling on Dry Noodles

One of ways to increase added value of cocoyam is to process it to be starch. Then, the starch was modified with autoclaving-cooling method that has good characteristic and may be applied on food product such as dry noodle. Food industry used modified starch to aid to increase quality and functional value of certain food product. In step 1 of the research, cocoyam starch was extracted as preparation for modification step. In step 2, cocoyam starch was modified with two-cycle autoclaving-cooling method as preparation for making dry noodle. In step 3, formulation of using modified cocoyam starch for dry noodle production was done. Formula of modified cocoyam starch and native cocoyam powder were (0:100; 5:95; 10:90; 15:85; and 20:80%). All treatments were repeated three times resulting in 15 experiment units. The results indicated that the best formula of modified cocoyam starch and native cocoyam powder was treatment T3 (15% modified cocoyam starch and 85% native cocoyam powder) with following scores of colour (L=66.33; a*=6.61; b*=6.34), physical characteristic (texture 6.95N; tensile strength 0.016 Mpa; elongation 22.34%) and functional characteristic (water absorption 85%; KPAP 12.26%). Keywords: modified starch, cocoyam, autoclaving-cooling, dry noodle