Characteristic of Kimpul (Xanthosoma sagittifolium) Flour Modified with Hydrogen Rich Water

Kimpul one of tuber that potentially for substitute wheat in Indonesia. The disadvantage kimpul tubers is they are easily damaged or not durable because have a high moisture content. Either method to modify starch use hydrogen rich water. advantages HRW compared other modification methods safer, healthier the body and more economical. objective work was determine effect water drying temperature on characteristic flour. Variables were used this research pH (3, 6,7,9,11), soaking time (15, 30, 45, 60, 75 minutes), (100,110,120°C). result yield maximum obtained 38.67% at 7, 45 minutes 100°C. Swelling power 0.52%. Structure molecule spherical and, separated. Result proximate analysis modified flour ash content 4.49%; fat 0.27%; fiber 4.69%; carbohydrate 76.25%; protein 4.15%; 10.14%, energy 313.76 Kal/100 g; reducing sugar 0.78%. Color L, b 19.63; 1.78 9.23 respectively. Hydrogen has good molecules color.Keywords: flour, kimpul,