Modifikasi fisik tepung suweg (Amorphophallus campanulatus) dengan iradiasi sinar ultraviolet C (UV-C) dan heat moisture treatment (HMT)

Suweg (Amorphophallus campanulatus) is a tuber that has not to explored widely for its use. This study aimed determine the effect of physical modification UV-C and HMT on characteristics suweg flour. used factorial design with two factors. The first factor type which consists Ultraviolet-C Irradiation (UV-C) Heat Moisture Treatment (HMT). second length time. uses 10 min, 20 30 min. Simultaneously, four, five, six hours. control unmodified result showed modified methods different time-process variations affect flour characteristics. was increased solubility yellowness (b*). In contrast, it decreased yield, moisture content, lightness (L*), redness (a*). had most significant than in modification.