Modifikasi Pati Biji Nangka Secara Fisik Dan Kimia

Choiriyah, Nurul Azizah; Benita, Ashri Mukti; Sundjaja, Arya Putra

doi:10.30595/agritech.v22i2.7914

Cited by 1 publication

(1 citation statement)

References 20 publications

(54 reference statements)

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“…The AC method with two-cycle treatment on taro starch modification affects swelling power, solubility, resistant starch and starch amylography properties [4]. The three-cycle AC treatment affects canna starch resistant starch levels and can increase the solubility, water-binding capacity, and development rate of jackfruit seed starch [5,6]. No research has been conducted on the modification of arenga starch by heat moisture treatment and autoclaving-cooling methods.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrothermal treatment on physicochemical of arenga starch

Rahmayuni,

Efendi,

Zalfiatri

et al. 2024

BIO Web Conf.

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Native arenga starch has several disadvantages such as easy retrogradation and syneresis and tends to be unstable to acid and heat conditions. Physical modification was carried out on arenga starch which has limitations in the application of food products. Hydrothermal treatment is a physical starch modification technique by combining moisture and heat. This study aimed to modified arenga starch with Heat Moisture Treatment (HMT) and Autoclaving-Cooling (AC) treatment and investigate the properties of modified arenga starch. This study was conducted experimentally using a completely randomized design (CRD) with 7 treatments and 3 replicates. The treatments in this study were native arenga starch (control), HMT heating time (3, 4, and 5 hours) and AC cycle (1, 2, and 3 cycles). The data obtained were statistically analyzed using Analysis of Variance (ANOVA) followed by Duncan’s multiple range test (DMRT) at the 5% level. The result shows that hydrothermal modification of starch can improve the physicochemical properties of arenga starch. Modification arenga starch by HMT and AC resulted moisture content ranging from 6.76%-10.24%; amylose content 41.55%-55.79%; amylopectin content 44.86%-58.45%; can increase the value of water holding capacity and oil holding capacity and decrease the swelling power and solubility values. The decrease in peak gelatinization of HMT and AC modified starch which was also followed by a decrease in breakdown showed that the modification was able to increase the stability of starch paste during heating, pressure, and freezing.

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Section: Introductionmentioning

confidence: 99%