Karakteristik Fisiko-Kimia Dan Fungsional Pati Sagu Ihur Termodifikasi Dengan Heat Moisture Treatment

Picauly, Priscillia; Damamain, Esau; Polnaya, Febby J.

doi:10.6066/jtip.2017.28.1.70

Cited by 6 publications

(9 citation statements)

References 24 publications

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“…Melanoidin is composed by a chemical binding of the carbonyl cites from reducing sugars and the amine part of amino acids, especially lysine. Furthermore, according to [23], the higher initial water content of HMT starch will facilitate more Maillard reaction during the HMT process. Based on statistical analysis, there was no interaction between moisture content and HMT time variables that significantly affected the whiteness of jack bean starch.…”

Section: Whiteness Degree Of Hmt Modified Jack Bean Starchmentioning

confidence: 99%

“…The increase in solubility along with the increase in the initial water content indicates that the intermolecular bonds of starch are getting weaker. High initial water content can make it easier to reform the structure of amylose and starch amylopectin is more soluble than starch with lower initial moisture content [23].…”

Section: Solubility Of Hmt Modified Jack Bean Starchmentioning

confidence: 99%

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The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

Ariyantoro

Yulviatun

Affandi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Jack bean (Canavalia ensiformis) is one of Indonesia’s local legumes containing 61.15% of carbohydrates and 33.32% of protein. Natural starch has been limitedly used in food products due to its weak characteristics, especially the instability against heat and shear treatment. Heat Moisture Treatment (HMT) is a favoured method to improve starch durability during processing since it leaves no chemical residue. The HMT temperature, moisture content, and time applied could vary according to the starch’s original characteristics. Thus, this study aimed to evaluate the use of 110°C HMT with three different moisture contents and durations for modifying jack bean starch properties and to obtain the best treatment resulting in the desired starch properties. This study was designed by using Completely Randomized Design (CRD) for two factors, moisture contents (27%, 30%, 33%) and time (10h, 13h, 16h). The results suggested that HMT significantly decreases whiteness, and moisture content. At the same time, it increases water absorption, solubility, and swelling power. The starch’s properties changed significantly following the variation of moisture contents and HMT time. The treatment which resulted in the most thermostable starch obtained in this study was the HMT that applies 33% of moisture content for 10 hours (HMT 33%+10 h).

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Section: Whiteness Degree Of Hmt Modified Jack Bean Starchmentioning

confidence: 99%

Section: Solubility Of Hmt Modified Jack Bean Starchmentioning

confidence: 99%

The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

Ariyantoro

Yulviatun

Affandi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Kandungan abu yang tinggi pada pati batang kelapa sawit dapat disebabkan oleh kandungan silika pada batang kelapa sawit yang tinggi (Ridwansyah, dkk, 2007). Kecenderungan menurunnya kadar abu setelah modifikasi dapat disebabkan oleh pemanasan pada suhu tinggi saat modifikasi sehingga menyebabkan penurunan nilai kadar abu (Picauly, Damamain dan Polnaya, 2017). Pada penelitian yang dilakukan Yeni,dkk (2018) Konsentrasi HCl terhadap pengujian kadar abu tidak berpengaruh pada nilai kadar abu yang dihasilkan.…”

Section: Tabel 2 Hasil Analisis Kadar Abuunclassified

MODIFIKASI PATI UMBUT BATANG KELAPA SAWIT DENGAN HIDROLISIS ASAM (Modification Of Starch Umbut Palm Stems With Acid Hydrolisis)

Yunita¹,

Prendika²,

AR³

2022

JTPG

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Penelitian ini dilakukan untuk memanfaatkan limbah batang kelapa sawit hasil replanting. Umbut batang kelapa sawit sangat potensial untuk dikembangkan karena mengandung karbohidrat dan pati yang dapat dimanfaatkan sebagai bahan pengisi untuk keperluan industri pangan dan non pangan. Penelitian ini bertujuan mengekstrak dan memodifikasi pati dari umbut batang kelapa sawit dengan hidrolisis asam. Penelitian ini dilakukan dengan variasi asam optimum untuk menghidrolisis umbut batang kelapa sawit dengan formulasi yaitu tanpa perlakuan asam sebagai kontrol, CH3COOH 1%, HCl 2% dan H2SO4 4%. Hasil penelitian menunjukkan hidrolisis menggunakan CH3COOH 1% menghasilkan nilai kadar air lebih rendah yaitu 8,58%. Sebaliknya hidrolisis menggunakan CH3COOH 1% untuk nilai kadar abu lebih tinggi yaitu 4,44% dibandingkan hidrolisis dengan H2SO4 4% yaitu 3,82%. Analisis kadar amilosa pati yang dihidrolisis menggunakan H2SO4 4% lebih tinggi yaitu 11,97% jika dibandingkan dengan pati termodifikasi yang dihidrolisis menggunakan HCl 2% yaitu 9,11%.

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“…Analisis daya gelembung dan daya larut pati megikuti metode yang dikemukakan oleh Picauly et al (2017). Pati didispersikan dalam akuades (1%, b/v) pada tabung reaksi yang telah diketahui beratnya (W 1 ).…”

Section: Analisis Daya Larut Dan Daya Gelembung Patiunclassified

“…Analisis kejernihan pasta pati mengacu pada metode yang dikemukakan oleh Picauly et al (2017). Suspensi pati (2%, w/v) dipanaskan pada penangas air dengan suhu 90°C, selama 30 menit sambil dikocok.…”

Section: Analisis Kejernihan Pastaunclassified

Konsentrasi Asam Asetat Memengaruhi Karakteristik Fisikokimia Pati Sagu Ihur Terasetilasi

Polnaya

Hilda

Lopulalan

2020

jtip

Self Cite

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Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur sago starch. The starch was acetylated at different acetic acid concentrations, i.e., 0, 0.5, 1.5, and 2.5%. The acetylation was carried out by reacting ihur sago starch solution (100 g in 225 mL water) with acetic acid under alkaline condition. The acetyl group, degree of substitution (DS), water solubility, swelling power, paste clarity, and water, ash and amylose contents of the acetylated starch were measured. The study was conducted in three replications of non-factorial experiments using a completely randomized design. Starch modification through acetic acid addition produced ihur sago starch with different physicochemical characteristics from that of its native form. The acetylation caused the hydroxyl group in the starch to be substituted by acetyl group at concentration of 1.336-1.850% and DS range of 0.026-0.046, whilst no acetyl group was detected in its native starch. Acetylation increased the starch ash content from 0.46% to 0.50-0.57%, amylose content from 28.86% to 29.73-31.46%, solubility from 12.83% to 14.20-25.20%, swelling power from 18.51 g/g to 16.74-28.24 g/g and paste clarity from 93.07%T650 to 93.50-94.13%T650. In addition, acetylation at 0.5% increased the water content of the starch while higher concentration of acetylation could decrease its water content.

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Karakteristik Fisiko-Kimia Dan Fungsional Pati Sagu Ihur Termodifikasi Dengan Heat Moisture Treatment

Cited by 6 publications

References 24 publications

The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

The Effect of Moisture Content and Time of Heat Moisture Treatment (HMT) on The Properties of Jack Bean (Canavalia Ensiformis) Starch

MODIFIKASI PATI UMBUT BATANG KELAPA SAWIT DENGAN HIDROLISIS ASAM (Modification Of Starch Umbut Palm Stems With Acid Hydrolisis)

Konsentrasi Asam Asetat Memengaruhi Karakteristik Fisikokimia Pati Sagu Ihur Terasetilasi

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