Modifikasi Pati Sagu Dengan Metode Heat Moisture Treatment

Abstract

This objective of the research was to obtain HMT sago starch having the physical characteristics that can be applied as raw materials in food processing. A completely randomized experimental design with heating temperature as the treatment was applied. Three levels of treatments were assigned, i.e: heating temperature of 90ºC, 95ºC, and 100ºC. Results were analyzed statistically using analysis of variance and Tukey test. Results showed that HMT modified sago starch by heating process at 100ºC had good stability having lower viscosity and moisture content, similar pH, and the degree of whiteness of 71.91%, as well as gel strength of 94.17%.

Karakterisasi Pati Termodifikasi dengan Metode Hmt (Heat Moisture Treatment)

“…Pati yang telah mengalami modifikasi memiliki kadar air lebih kecil dibandingkan pati alami karena adanya perlakuan suhu pemanasan dari metode modifikasi HMT (Heat Moisture Treatment) yang dapat mengakibatkan kadar air pati menjadi lebih rendah dibandingkan dengan pati alaminya. Hal ini karena suhu yang tinggi menyebabkan air yang terikat pada pati menguap, sehingga kadar air menjadi rendah (Ega & Christina, 2015). Selain itu adanya pengeringan secara berlangsung dapat memecahkan ikatan molekul-molekul air yang terdapat didalam bahan.…”

The Physicochemical Characterization, Gelatinization Profile, and Proximate Analysis of Sweet Potato Starch (Ipomoea batatas L.) White, Yellow, and Purple

“…The low pH value obtained may occur because during the processing of sweet potato starch there is a delayed process or the storage process is not maintained which allows for acid-forming microbial activity which makes sweet potato starch has a low pH. According to (Ega & Lopulalan, 2015), the higher the acidity of the starch produced, the more terrible the quality of the flour, and the other way around if the lower the acidity of the starch, the better the quality of the flour. Low pH might bring about a specific degree of starch hydrolysis, while alkaline pH may influence the steady of the ester bonds shaped (Sitohy et al, 2000).…”

“…The main constituents of starch are amylose and amylopectin. Amylose gives hardness properties when amylopectin causes stickiness (Ega & Lopulalan, 2015).…”

Tapioca quality observation based on physical and chemical properties of products

“…The flour oven process also influences the color of tapioca flour. According to research (Ega & Lopulalan, 2015), it can be seen that heating HMT sago starch at a temperature of 100 o C gives a lower whiteness value when compared to a heating temperature of 90 o C. The increase in whiteness value in HMT sago starch by heating treatment at 90 o C is thought to be influenced by low pH value, sago starch with heating treatment. This is usually also caused by the browning process on materials that contain carbohydrates.…”

“…Based on the results obtained, it can be concluded that the tapioca viscosity has met the quality standards of PT Sinar Pematang Mulia tapioca flour products with a minimum viscosity of 1700 cp, which can be seen in Table 1. According to research (Ega & Lopulalan, 2015), it can be seen that the higher the temperature, the higher the temperature. When heating is carried out, the faster the sago starch becomes viscous and the lower its resistance to flow (viscosity), and vice versa, the lower the heating temperature, the longer the sago starch becomes viscous, meaning the higher the flow rate (viscosity).…”