Karakterisasi Sifat Fisik, Kimia, dan Fungsional Bahan Pati Umbi Gembili (Dioscorea esculenta L.) Termodifikasi Secara Ikatan Silang dengan Natrium Tripolifosfat
(Characterization of Physical, Chemical and Functional Gembili (Dioscorea esculenta L.) Starch of Crosslinking Modification with Sodium Tripolyphosphate)
Embedded Files
Herlina
Staf Pengajar Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
DOI:
ABSTRACT
Gembili starch is one product that potential for wheat flour replacer, and as food additives. However, natural gembili tuber starch has disadvantage that often hinder its application in food processing, such as: the ability to form gels that are not uniform, can not stand on the heating high temperature, the acid conditions, and mechanical process, and susceptible to synerecys. One attempt to exploit the properties of tuber starches gembili is to modify the physical and chemical properties of gembili tuber starch by crosslinking with sodium Tripolyphosphate. The purpose of this study was to determine the physical, chemical and functional properties of gembili modified starch crosslinking using sodium Tripolyphosphate. The experimental design in this study was a randomized block design with 2 factors. Factor A was concentration of sodium Tripolyphosphate (0.05, 0.10 and 0.15% w / w) and factor B was reaction time (30, 60 and 90 minutes). Starch modification resulting tested physical, chemical and functional properties. Temperature, viscosity of hot-cold, force expansion, water absorption, texture paste and clarity of pasta. The results showed that the modification of starch by crosslinking with sodium Tripolyphosphate decrease water content, protein, fat, amylose, whiteness, space density, angle of bulk, cold viscosity, water holding capacity, swelling power and paste clarity. However, the modification increased the ash content, gelatinization temperature, hot viscosity, and texture of paste. Testing of starch granules by using Scanning Electron Microscope (SEM) showed that the crosslinking modification process with sodium tripolyphosphate was 0.15% for 90 minutes the starch granules will be more rigid, open, and were amorphous but the shape of granules still survive as a natural condition.
Keywords: gembili starch, modification starch, crosslinking modification, functional properties
REFERENCES
BeMiller JN (1997). Starch modification: challenges and prospects. J Starch 49:127-131.
BeMiller JN and Whistler RL (1996). Food Chemistry. Third edition by Owen R. Fennema. University of Wisconsin & Madison. Wisconsin. Maral Dekker. New York.
Craig SAS, Maningat CC, Seib PA and Hoseney RC (1989). Starch paste clarity. Cereal Chemistry 66:73-182.
Dahlberg B (1978). Large cassava starch extraction process. Cassava Harvesting and Processing. IDRC, Ottawa-Canada. 1114e, 33-36.
Flach M and Rumawas F (1996). Plant Resources of South-East Asia No. 9: Plants yielding non-seed carbohydrates. Prosea, Bogor, p.93-95
Hung PV and Morita N (2005). Effect of granule sizes on physicochemical properties of croos-linked and acetilated wheat starches. J Starch 57:413-420.
Jobling S (2004). Improving starch for food and industrial aplications. J Plant Biology 7:210-218.
Krzysztof N, Waliszewski, Maria A, Aparicio, Luis A, Bello, Jose A and Monroi (2003). Changes of banana starch by chemical and physical modification. Carbohydrate Polymers 52: 237-242.
Light JM (1990). Modified food starches : why, what, where and how. Cereal Foods World 35:1081.
Naryanto PS dan Kumalaningsih S (1999). Pemanfaatan pati garut termodifikasi sebagai bahan pensubtitusi tepung terigu pada pembuatan mie instan kering. Prosiding Seminar Nasional Teknologi Pangan. PATPI. Jakarta.
Rapaille A and Vanhemelruck (1999). Modified Starches. In A. Imeson (ed). Thickening and Gelling Agents for Food. Aspen Publisher Inc. Maryland.
Sharp RN and Sharp CQ (1994). Food aplications for modified rice starches. J Food Sci. Technol. 59: 405.
Swinkels and Veendams JJM (1985). Composition and properties of comercial native starches. J Starch 37: 1-5.
Suryani CL dan Haryadi (1998). Pemutihan dan pengikatan silang pati sagu dan penggunaannya untuk bahan subtitusi pada pembuatan bihun. Agritech (8)4:20-23.
Wattanachant S, Muhammad K, Hashim DM, Rahman RA (2003). Effect of crosslinking reagents and hydroxypropylation levels on dual modified sago starch properties. J Food Chemistry 80:463-471.
Wurzburg OB (1986). Cross-linked Strarches, In Modified Starches: Properties and Uses (Ed. Wurzburg OB). CRC Press, Boca Raton.FL.
Wurzburg OB (1995). Modified Starches. Food polysaccharides and Their Applications. In : Stephen AM (ed.). Marcel Dekker, New York.
Published
20-06-2010
Issue
Vol. 4 No. 1 2010: Jurnal Agroteknologi
Pages
60-67
License
Copyright (c) 2010 Jurnal Agroteknologi
How to Cite
Herlina. (2010). Karakterisasi sifat fisik, kimia, dan fungsional bahan pati umbi gembili (Dioscorea esculenta L.) termodifikasi secara ikatan silang dengan natrium tripolifosfat. Jurnal Agroteknologi, 4(1), 60-67.
Page updated
Report abuse