Pengaruh Modifikasi Crosslink Terhadap Karakteristik Tepung Ubi Jalar Saat Dipanaskan

Abstract

ABSTRACT
 Sweet potato is a plant that is easy to be cultivated and very potential to be processed into flour. But the quality is still low compared to other flour especially when heated. Because it is done to improve the quality especially when heated. Modification done crosslink using sodium tripolyphosphate reagent (STPP). The purpose of this study was to determine the effect of modified flour on flour characteristics when heated. Parameters used in this research are water absorption, Swelling Power, and flour solubility. The data processing used is RAL of 1 factor at the 0.05 level and further test using Duncan test. The results showed that the characteristics of flour modification is better than natural flour. The higher the concentration of STPP used, the water absorbency increases, the swelling power increases, and solubility decreases. Sweet potato flour has optimum absorption limit and optimal development on reaction process for 1 hour, and will decrease at longer reaction process..
 Key words: sweet potato, sweet potato flour, modified flour, crosslink modification, STPP
 ABSTRAK
 Ubi jalar merupakan tanaman yang mudah dibudidayakan dan berpotensi diolah menjadi tepung, namun kualitasnya masih rendah dibandingkan dengan tepung lainnya, khususnya saat dipanaskan. Oleh karena itu, perlu dilakukan upaya meningkatkan kualitas tepung ubi jalar terutama saat dipanaskan. Modifikasi dilakukan secara crosslink dengan pereaksi sodium tripolyfosfat (STPP). Tujuan penelitian ini adalah menentukan pengaruh modifikasi terhadap karakteristik tepung saat dipanaskan. Parameter yang digunakan pada penelitian ini adalah daya serap air, swelling power, dan solubillitas tepung. Pengolahan data menggunakan RAL faktorial pada taraf 0,05 dan uji lanjut menggunakan uji Duncan. Hasil penelitian menunjukan bahwa karateristik tepung modifikasi lebih baik daripada tepung alami. Semakin tinggi konsentrasi STPP, daya serap air meningkat, nilai swelling power meningkat, dan solubilitas menurun. Tepung ubi jalar memiliki batas optimum penyerapan serta pengembangan optimal pada reaksi selama 1 jam dengan konsenrasi STTP 3%, serta menurun pada reaksi yang lebih lama.
 Kata kunci: ubi jalar, tepung ubi jalar, modifikasi pati, modifikasi crosslink, STPP

The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour

“…Based on Duncan's test, 0.5% STPP concentration could significantly decrease the solubility of the materials. The result was consistent with Yustiawan et al (2019), stating that the modification of starch with 1% STPP decreased solubility from 46.6% to 40%. Phosphate groups tended to form cross-links, acting as bridges between starch molecules.…”

“…The high amylopectin content in gaplek and tapioca flour, approximately 50%, could increase water absorption. The addition of phosphate, capable of improving porosity, could increase water absorption in starch granules (Yustiawan et al, 2019). The heating of materials with high water absorption can facilitate gelatinization.…”

Effects of Food Additives Treatment on the Texture of Artificial Rice prepared from Dried Cassava and Corn Flours Mixture

“…During extrusion, chemical reaction that happened on starch surfaces [12], became one of the factors that caused level penetration of the water. Moreover, the increasing amounts of phosphate in tiwul rice production could caused the declining of rice hardness, in which phosphate enhances the material porosity so the water will easier penetrate into it [13]. Table 3 showed that the increasing of STTP slightly increase the springiness, but it was relatively similar to native rice.…”

Modifikasi Pati dari Talas Beneng (Xanthosoma undipes K.Koch) Menggunakan Metode Cross Linking

“…Sodium Tripolyphosphate memiliki sifat polar yang dapat mempermudah air untuk masuk ke dalam granula pati (Breemer et al, 2020). Semakin banyak senyawa fosfat maka semakin banyak terjadinya ikatan silang pati fosfat dan semakin banyak air yang terpenetrasi ke dalam granula pati tersebut (Yustiawan et al, 2019). Dengan menggunakan STPP akan mengakibatkan semakin tingginya tingkat gelatinisasi (Yustiawan et al, 2019).…”