Hydrothermal modification is a physically safe modification applied in a food product to enhance its functional properties and to extend the starch application in the food industry. Heat Moisture Treatment (HMT) and Annealing (ANN) affect the starch’s functional properties in its crystalline and digestive characteristics. Native starch is modified by HMT with 25% moisture content and 4 hours heating time, by ANN with starch and water ratio of 1:3 (w/w), and 10 hours at 50°C. Modified lesser yam starch by HMT and ANN have different crystalline and digestive characteristics from its native, although the modification do not change its granule morphology. The diffraction pattern of HMT starch is changed from A-type to A+B-type, but not on the ANN starch. Starch content and digestive value decreased, while amylose and resistant starch content increased compared to native starch. Hydrothermally modified starch could be considered as a raw material in thermally stable functional foods.
Modifikasi pati biji nangka dapat dilakukan dengan cara fisik (annealing, perlakuan panas lembab, pregelatiniasasi dan ekstrusi) dan cara kimia (eterifikasi, karboksimetilasi, esterifikasi, ikatan silang dan oksidasi). Modifikasi pati biji nangka tersebut dapat merubah sifat fisiko-kimia dari pati biji nangka alami. Perubahan sifat fisiko-kimia trersebut memungkinkan penggunaan pati biji nangka termodifikasi dalam bidang industri pangan. Review ini bertujuan untuk merangkum metode dan sifat fisiko-kimia pati biji nangka termodifikasi.
Research has been carried out on seaweed-based irradiated functional food ingredients (carrageenan and alginate). This research aimed to determine and analyze the effect of irradiation on the Physico-chemical and microbiological quality of seaweed-based food ingredients. Sample preparation was carried out by preparing carrageenan and alginate flour, then packaged and irradiated with gamma rays at doses of 3, 5, and 7 kGy (0 kGy as control). Samples were stored at room temperature immediately after irradiation and then tested for Physico-chemical properties (moisture content, pH, water activity (aw), protein content, ash content, and viscosity) and microbiological properties (total aerobic microbes, total coliform, total molds and yeast). The results showed that the radiation dose of 3-7 kGy was effectively improved the hygienic quality of seaweed-based functional food (carrageenan and alginate) and optimum at a dose of 5-7 kGy, without changing the water content, pH, and aw. Meanwhile, the viscosity of the material increases with increasing radiation dose.
ABSTRAKPati biji lai (Durio kutejensis) cepat mengalami retrogradasi dan kestabilan pasta rendah sehingga dalam penggunaannya di bidang pangan kurang meluas. Hal ini dapat diatasi dengan cara modifikasi pati secara asetilasi menggunakan asetat anhidrat. Pati biji lai diasetilasi menggunakan asetat anhidrat konsetrasi 3% dan 4%, variasi waktu reaksi 15, 30, 45, dan 60 menit dan pH reaksi yang digunakan berkisar pada 8−8,5. Hasil yang berupa pati asetat biji lai kemudian dibandingkan dengan pati alaminya. Asetilasi pati biji lai menghasilkan derajat subtitusi (DS) tertinggi pada konsentrasi asetat anhidrat 4% yang direaksikan selama 15 menit, yaitu 0,22 dan memiliki tipe kristalinitas A. Hasil FTIR menunjukkan munculnya peak baru pada panjang gelombang 1735 cm -1 yang merupakan gugus karbonil dan melemahnya puncak gugus hidroksil pada pati asetat. Modifikasi pati biji lai secara asetilasi menurunkan viskositas puncak dari 1472 cP menjadi 1170 cP, nilai setback dari 172 cP menjadi 31cP, breakdown dari 798 cP menjadi 350 cP namun meningkatkan suhu gelatinisasi dari 75,85 °C menjadi 78,20 °C. Hal ini membuktikan bahwa modifikasi pati secara asetilasi pada biji lai dapat meningkatkan ketahanan terhadap retrogradasi dan menstabilkan pasta pati. Tingginya suhu gelatinisasi pati asetat biji lai dapat dimanfaatkan pada industri pangan yang membutuhkan suhu tinggi dalam proses produksinya. Kata kunci: Asetilasi; lai; modifikasi pati; pati biji lai ABSTRACT Lai (Durio kutejensis) seed starches have a high retrogradation ability and low paste stability so that its function in food industry is less widespread. This phenomenon can be overcome by starches modification, such as acetylation using asetat anhidrat as modifying agent. Lai seed starches was acetylated using asetat anhidrat 3% and 4%, the reaction time variation was 15, 30, 45 and 60 minutes and the reaction pH used ranged from 8−8.5. The results were compared with the navite lai seed starch.Acetylation with a different amount of asetat anhidrat (3% and 4%) and different time of reaction (15, 30, 45, 60 min) give an optimum result of DS in 4% of asetat anhidrat with 15 minute of reaction time. DS that reached at those condition is 0.22 and has the same tipe as native starch (tipe A).The result of FTIR shown that there's a new peak at 1735 cm -1 which is a part of carbonyl group and the weakening of hydroxyl group peak of acetate starch. Acetylation decreased the final viscosity from 1472 cP to 1170 cP, setback value from 172 cM to 31cP, and breakdown from 798 cP to 350 cP. Meanwhile, the AlatAlat yang digunakan adalah pH meter, water bath, oven, pengering kabinet, mortar, blender, ayakan 60 mesh, kain saring, erlenmeyer, gelas ukur, magnetic pasting temperature increased after acetylation from 71.82 °C to 76.05 °C. These result indicate that acetylation increased the resistance of retrogradation, and high pasting stability.
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