Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam

Polnaya, Febby J.; Huwae, Alfredo Andelson; Tetelepta, Gilian

doi:10.22146/agritech.16611

Cited by 11 publications

(11 citation statements)

References 1 publication

(1 reference statement)

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“…Setelah dilakukan penyimpanan selama 120 jam pada suhu 4 o C kejernihan pasta mengalami penurunan (Gambar 1). Hal ini sejalan dengan hasil penelitian sebelumnya yaitu pati sagu alami mengalami penurunan kejernihan pasta selama penyimpanan (Polnaya et al, 2018;Polnaya dan Puturuhu, 2010;Polnaya et al, 2009). Karam et al (2005) juga mengemukakan bahwa setelah penyimpanan 72 jam sampel menjadi lebih keruh.…”

Section: Kejernihan Pastaunclassified

Karakteristik Fisik dan Fungsional Pati Keladi (Xanthosoma sagittifolium) dari Beberapa Lokasi di Maluku

et al. 2021

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This study aimed to characterize the physical and functional properties of cocoyam starch from several locations in Maluku. The use of starch in the processed food and non-food industries will be determined by its various characteristics depending on the starch source. It is expected from this research that data can be used to assess the potential of cocoyam starch in its use in the food and non-food industries. Cocoyam tubers from Maluku, i.e. Buru Island, Saparua Island, and Saumlaki Island were used as samples in this research.. The wet extraction method was used to produce cocoyam starch in this research. Physical properties such as tuber length and diameter, tuber skin color, yield were analyzed. Swelling power and solubility, water holding capacity (WHC), paste clarity, pH and color were among functional properties observed. The results showed that the length of cocoyam tubers from the three sample locations was in the range of 8.75-36 cm with a diameter of 8-22 cm. The skin color of the tubers was found to be blackish-brown, and the color of the tubers is white with a starch yield of 12-16%. Based on the statistical analysis results, starch's functional properties like swelling power, solubility, WHC, paste clarity, pH, and color for the three starches were not significantly different from one another. This shows that differences in growing locations within an archipelago did not affect cocoyam starch's functional properties. Keywords: Cocoyam starch, functional property, location, physical property ABSTRAK Tujuan dari penelitian adalah mengkarakterisasi sifat fisik dan fungsional pati keladi yang berasal dari beberapa lokasi di Maluku. Karakteristik yang berbeda berdasarkan sumber pati akan menentukan kesesuaian pemanfaatannya dalam industri pangan olahan maupun non pangan. Diharapkan dari penelitian ini adalah diperoleh data yang dapat digunakan untuk mengkaji potensi pati keladi dalam penggunaanya di industri pangan maupun non pangan. umbi keladi yang digunakan sebagai sampel dalam penelitian ini berasal dari dari lokasi di Maluku yaitu umbi keladi asal pulau Buru, pulau Saparua dan pulau Saumlaki. Metode ekstraksi yang di gunakan dalam penelitian ini untuk menghasilkan pati keladi adalah metode ekstraksi basah. Parameter yang dianalisis meliputi sifat fisik yaitu panjang dan diameter umbi, warna kulit umbi, rendemen; serta sifat fungsional yaitu swelling power dan sollubility, water holding capacity (WHC), kejernihan pasta, pH, warna. Hasil yang diperoleh adalah panjang umbi keladi dari tiga lokasi sampel adalah 8,75-36 cm dengan diameter 8-22 cm. Warna kulit umbi coklat kehitaman dan warna umbi putih serta rendemen pati 12-16%. Berdasarkan hasil analisis statistik, sifat fungsional pati yaitu swelling power, sollubilty, WHC, kejernihan pasta, pH dan warna untuk ketiga pati tidak berbeda nyata satu dengan lainnya. Hal ini menunjukkan bahwa perbedaan lokasi tumbuh dalam satu kepulauan tidak mempengaruhi karakteristik fungsional pati keladi yang diteliti. Kata kunci: Pati keladi, lokasi, sifat fisik, sifat fungsional

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Section: Kejernihan Pastaunclassified

Karakteristik Fisik dan Fungsional Pati Keladi (Xanthosoma sagittifolium) dari Beberapa Lokasi di Maluku

et al. 2021

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“…Pregel-SE memiliki nilai setback 4,2 kali dan 6,85 kali lebih tinggi dibandingkan dengan pregel-pH4-SE dan pregel-pH3-SE (Tabel 3). Hal ini sesuai dengan Polnaya et al (2018). Nilai SV pati sagu Ihur yang dimodifikasi dengan asam menghasilkan SV (304 -470 cp) lebih rendah dibandingkan dengan pati alaminya (1291 cp).…”

Section: Profil Sifat Pastingunclassified

Hidrolisis Pati dari Batang Kelapa Sawit dengan Kombinasi Perlakuan Asam Sitrat dan Steam Explosion Terhadap Sifat Fisiko Kimia Dekstrin

Yusra¹,

Pranoto

Anwar

et al. 2020

J. Apl. Teknol. Pang.

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Modifikasi pati dilakukan untuk memperbaiki sifat fungsional pati dan memperluas penggunaan pati dalam produk pangan. Modifikasi pati menjadi dekstin dapat dilakukan baik secara fisik, kimiawi, atau kombinasi fisiko-kimia. Pada penelitian ini dilakukan modifikasi pati dengan kombinasi pregelatinisasi-steam explosion (Pregel-SE), dan kombinasi pregelatinisasi-asam sitrat-steam explosion pada pH 4 (pregel-pH-SE4) dan pH 3 (pregel-pH-SE3) untuk produksi dekstrin. Tujuan dari penelitian ini adalah untuk memperoleh metode hidrolisis terbaik dalam pembuatan dekstrin. Produk yang dihasilkan diamati tingkat kelarutan, berat molekul (Mw), dextrose equivalent (DE), Spectra Fourier Transform Infrared (FTIR), SEM, dan viskositas pasta. Hasil menunjukkan bahwa kondisi terbaik modifikasi pati menjadi dekstrin diperoleh pada perlakuan pregel-pH3-SE. Pada perlakuan ini diperoleh kelarutan 75,94 %, berat molekul 60100 g/mol dan DE 15,92%. Pita vibrasi baru terlihat di wilayah bilangan gelombang 1717 cm-1 pada analisis FTIR. Hasil SEM menunjukkan bahwa bentuk granula pati yang bulat sudah tidak terlihat setelah kombinasi perlakuan. Pengujian RVA menunjukkan penurunan viskositas berkorelasi positif terhadap penurunan berat molekul, peningkatan kelarutan dan DE setelah kombinasi perlakuan ditingkatkan. Starch modification is performed to improve the functional properties of starch and starch utilization in food products. Modification of starch, such as dextrin, can be performed by physical and chemical methods, or a combination method, such as physico-chemical. In this research, starch modification was carried out by a combination between pregelatinization and steam explosion (Pregel-SE), a combination between pregelatinization, citric acid and steam explosion at pH 4 (Pregel-pH-SE4) and at pH 3 (Pregel-pH-SE3) for the production of dextrin. The objective of this research was to obtain the best method for dextrin production. The results were observed, such as levels of solubility, molecular weight (Mw), dextrose equivalent (DE), Spectra Fourier Transform Infrared (FTIR), SEM, and pasting properties (RVA). The results showed that the best condition of starch modification for dextrin production was obtained by Pregel-pH3-SE. Solubility, molecular weight, and DE of dextrin were 75.94%, 60100 g/mol, and 15.92%, respectively. A new peak was observed in the region of the wavenumber 1.717 cm-1 at FTIR analysis. SEM analysis indicated that the round form of starch granules did not observed after the treatments. RVA analysis showed that the decrease in viscosity was correlated with a decrease in molecular weight, an increase in solubility, and DE after the treatments.

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“…Pembuatan pati kimpul dilakukan dengan metode Sari et al 2019 (Polnaya et al, 2018), swelling power dan solubilitas (Senanayake et al, 2013) dan sifat amilografi menggunakan rapid visco analyzer (Faridah et al, 2014).…”

Section: Pembuatan Pati Kimpulunclassified

“…Nilai viskositas pasta dingin menunjukkan kemampuan pati untuk cepat mengalami retrogradasi. Semakin meningkat nilai viskositas pasta dingin, maka kecenderungan pati membentuk gel sangat mudah (Polnaya et al, 2018).…”

Section: Intensitas Kecerahanunclassified

Pengaruh Konsentrasi STPP Dan Lama Perendaman Terhadap Karakteristik Pati Kimpul Termodifikasi Ikatan Silang

2020

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Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP

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Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam

Cited by 11 publications

References 1 publication

Karakteristik Fisik dan Fungsional Pati Keladi (Xanthosoma sagittifolium) dari Beberapa Lokasi di Maluku

Karakteristik Fisik dan Fungsional Pati Keladi (Xanthosoma sagittifolium) dari Beberapa Lokasi di Maluku

Hidrolisis Pati dari Batang Kelapa Sawit dengan Kombinasi Perlakuan Asam Sitrat dan Steam Explosion Terhadap Sifat Fisiko Kimia Dekstrin

Pengaruh Konsentrasi STPP Dan Lama Perendaman Terhadap Karakteristik Pati Kimpul Termodifikasi Ikatan Silang

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