Pengaruh Suhu Dan Lama Pemanasan Suspensi Pati Serta Konsentrasi Butanol Terhadap Karakteristik Fisikokimia Pati Tinggi Amilosa Dari Tapioka

Haryanti, Pepita; Setyawati, Retno; Wicaksono, Rumpoko

doi:10.22146/agritech.9459

Cited by 24 publications

(21 citation statements)

References 3 publications

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“…Pemanasan karbohidrat akan menyebabkan ikatan hidrogen banyak yang terekspos sehingga beberapa ikatan double helix fraksi amilopektin meregang dan terlepas. Kenaikan kadar pati disebabkan oleh pembengkakan molekul granula pati atau gelatinisasi akibat pemanasan dan keadaan ini berkorelasi dengan penambahan air dalam kemasan sebagai media panas (Haryanti et al 2014).…”

Section: Karakterisasi Kimia Singkong Dan Cassava Chunk Sterilisasiunclassified

Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya

Saragih

Adawiyah

Rungkat

2021

J. Ilmu. Pertan. Indones.

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People’s lifestyles nowdays tend to want healthy-practical food that is strongly supported by a healthy diet. Cassava as whole food is considered as a healthy food and has the potential to become rice substitute but needs an appropriate technology to facilitate food serving. In this research, ready-to-eat cassava products then called "cassava chunk" were made by applying canning technology using retort pouch packaging. The achieved value of the heat adequacy (F0) is very important in the canning process to ensure food safety. Therefore, this study aimed to produce cassava chunk product as a whole food, optimize the size and amount of brine in the sterilization process, determine the F0 value after blanching and non-blanching treatments, as well as to analyze the chemical characteristics of fresh cassava and cassava chunk. The sterilization was done by using a pressure cooker with a specially designed basket using hermetic retort pouch packaging. The initial characterizations showed that fresh cassava had a pH of 6.70 and 0.9 aw at 24.6°C. The addition of 20% (b/v) 1% brine solution in the sterilization process with 3 x 2.5 cm cassava chunk was the most preferred by the panelists. The sterilization process with blanching treatment before being packaged reached an F0 of 3.43 minutes, which was safe to consume, and with non-blanching treatment before being packaged reached an F0 of 2.73 minutes. The proximate analysis of cassava chunk showed an increase in the water content from 60.89% to 68.44%, the starch content increased from 74.43% to 80.41%, the soluble dietary fiber decreased from 6.78% to 3.34%, but the fat content decreased from 1.54% to 0.65%. Meanwhile, ash, protein, and insoluble dietary fiber did not show any significant differences after the sterilization. Sterilization technology could produce ready-to-eat cassava chunk as a whole food and was acceptable by 45 organoleptic panelists. Keywords: cassava chunk, whole food, proximate analysis, F0

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Section: Karakterisasi Kimia Singkong Dan Cassava Chunk Sterilisasiunclassified

Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya

Saragih

Adawiyah

Rungkat

2021

J. Ilmu. Pertan. Indones.

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“…Sineresis merupakan stabilitas beku cair (freese thaw stability) pasta pati 45 . Menurut Winarno 46 , pada pati yang dipanaskan dan telah dingin kembali, sebagian air masih berada di bagian granula yang membengkak, air berikatan erat dengan molekul-molekul pati pada permukaan butirbutir pati yang membengkak.…”

Section: Sineresisunclassified

Pengaruh Perlakuan pH dan Suhu Terhadap Sifat Fisikokimia Mocaf (Modified Cassava Flour)

Diniyah

Ganesha²,

Subagio³

2020

J. Penelit Pascapanen Pertan

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Peningkatan sifat fungsional pati dapat dilakukan dengan mengubah struktur pati menjadi lebih banyak pada bagian amorf dengan cara perlakuan fermentasi pada umbi singkong terlebih dahulu sehingga dihasilkan Mocaf. Tujuan penelitian ini adalah untuk mengetahui perubahan karakteristik pati Mocaf dengan perlakuan panas dan pengaturan tingkat keasaman (pH) agar dapat digunaan dalam aplikasi yang lebih luas. Perlakuan dalam penelitian ini meliputi variasi suhu pemanasan (60, 70, 80, 90, dan 120 °C) dan pH (3, 4, 5, 6, dan 7) dan diulang sebanyak 3 kali dengan parameter pengukuran meliputi daya kembang, kelarutan, kekeruhan, viskositas pasta, bentuk granula pati, dan sineresis. Hasil penelitian ini menunjukkan bahwa suhu pemanasan mempengaruhi nilai daya kembang, kelarutan, viskositas, bentuk granula pati, dan sineresis Mocaf, tetapi menyebabkan penurunan tingkat kekeruhan. Sedangkan penambahan asam dapat mempengaruhi viskositas dan granula pati Mocaf. Effect of pH and Temperature Treatment on Physicochemical Properties of Mocaf (Modiffied Cassava Flour) The changes in the starch’s structure to amorphous can increase the functional characteristics of starch using the fermentation process of cassava to be known as Mocaf. The aim of this study was to determine the physicochemical properties of Mocaf’s starch due to temperature and pH processing. Treatment in this research including various of temperature (60, 70, 80, 90, and 120 °C) dan pH (3, 4, 5, 6, dan 7) in three replications with analysis of swelling power, solubility, viscosity, starch granule, and syneresis. The results of this study indicate that the heating temperature affects the value of swelling power, solubility, viscosity, starch granule, and syneresis of Mocaf, but it causes a decrease of Mocaf’s turbidity. The addition of acid may affect the viscosity and granules of Mocaf’s starch.

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“…Berdasarkan uji hedonik tekstur pot organik diketahui bahwa perlakuan P1 menggunakan perbandingan kanji 50 gram : gambir 0 gram mendapatkan nilai tingkat kesukaan tertinggi yaitu 3,91. Tekstur pot menjadi lebih padat dan menarik disebabkan karena tepung tapioka memiliki kandungan amilopektin yang tinggi, sehingga mempunyai sifat mudah menggumpal, mempunyai daya lekat yang tinggi, tidak mudah pecah atau rusak dengan suhu gelatinisasi relatif rendah (52-64 Perlakuan °C) (Haryanti, et al, 2014). Secara lengkap nilai uji hedonik rata-rata dari tiga ulangan pot yang dihasilkan dapat dilihat pada Tabel 3 dan Gambar 4.…”

Section: Uji Organoleptik (Uji Hedonik Dan Uji Mutu Hedonik)unclassified

Pemanfaatan Limbah Serabut (Fiber) Kelapa Sawit Dalam Pembuatan Pot Organik

Jaya¹,

Ilmannafian²,

Maimunah³

2019

jstl

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Plastic pots are widely used in agriculture and forestry nurseries. Its popular use has resulted in the increased pollution to the environment because they can not be decomposed by soil microorganism. It is therefore necessary to find an alternative substitute for pots made from an organic material. This study was aimed to optimize the composition of the addition of natural adhesives in the manufacture of organic pots made from fiber as palm oil waste. Furthermore, this research was conducted to characterize the physical and level of acceptance of organic pots. This study used an experimental method where results are concluded from the water content, water absorption, hedonic test and hedonic quality test. The organic pot moisture content was between 10.11-10.59%, while the absorption of organic pot water was between 129.25-155.48%. Pot with the lowest moisture content and water absorption was obtained from P2 treatment. The result of hedonic test shown that the highest level of pot acceptance in terms of color was the pot of treatment P5 and the texture aspect was the pot of treatment P1.

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Pengaruh Suhu Dan Lama Pemanasan Suspensi Pati Serta Konsentrasi Butanol Terhadap Karakteristik Fisikokimia Pati Tinggi Amilosa Dari Tapioka

Cited by 24 publications

References 3 publications

Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya

Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya

Pengaruh Perlakuan pH dan Suhu Terhadap Sifat Fisikokimia Mocaf (Modified Cassava Flour)

Pemanfaatan Limbah Serabut (Fiber) Kelapa Sawit Dalam Pembuatan Pot Organik

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