Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam
The objective of this study was to characterize modified Ihur sago starch as affected by treatment of acid hydrolysis. A completely randomized experimental non-factorial design was used in this research with four levels of treatments, i.e. native ihur sago starch, HCl concentrations of 1.1 N, 2.2 N,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Gadjah Mada
2018-07-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/16611 |
| _version_ | 1818904420830674944 |
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| author | Febby Jeanry Polnaya Alfredo Andelson Huwae Gilian Tetelepta |
| author_facet | Febby Jeanry Polnaya Alfredo Andelson Huwae Gilian Tetelepta |
| author_sort | Febby Jeanry Polnaya |
| collection | DOAJ |
| description | The objective of this study was to characterize modified Ihur sago starch as affected by treatment of acid hydrolysis. A completely randomized experimental non-factorial design was used in this research with four levels of treatments, i.e. native ihur sago starch, HCl concentrations of 1.1 N, 2.2 N, or 3.3 N, subsequently. Physical properties such as color, swelling power, solubility, and paste clarity were measured in this research. Moisture, ash, and amylose content were determined as chemical properties, while the resistant starch (RS) content was determined for its functional properties. Results showed that starch treated with acid hydrolysis caused changes to physical properties in comparison with native starch. These included higher (80.93–81.89) degree of whiteness (L*) than native starch (80.29), lower redness (a*) and yellowness (b*) than native (8.26 and 18.24) having the value of 5.13–6.34, and 13.21–15.39, respectively. Acid hydrolysis not only caused a decrease in swelling power (43.88–50.56%), but also an increase in solubility (8.92–12.34%) and paste clarity (74.70–77.73% T) compared to native starch. Higher moisture and ash content having the value of 8.72–15.01% and 0.22–0.37%, correspondingly but lower amylose (18.29–27.22%) and RS content were obtained by acid hydrolysis starch in contrast to native starch. The modified starch has improved heat stability with smaller breakdown viscosity, and setback viscosity less than native starch, and is easily to gelatinize.
ABSTRAK
Penelitian ini bertujuan untuk mengkarakteristik pati sagu ihur alami (PSIA) yang dimodifikasi dengan perlakuan hidrolisis asam. Rancangan yang digunakan yaitu rancangan acak lengkap non-faktorial dengan empat taraf perlakuan yaitu PSIA, hidrolisis asam (PSIHA) menggunakan HCl 1,1 N, 2,2 N, atau 3,3 N. Parameter yang diukur meliputi karakteristik fisik antara lain warna, kemampuan menggelembung, daya larut, kejernihan pasta, dan sifat amilografi. Karakteristik kimia meliputi kadar air, kadar abu, dan amilosa sedangkan karakteristik fungsional yaitu kadar pati resistan (RS). Hasil penelitian menunjukan bahwa perlakuan hidrolisis asam menyebabkan perubahan terhadap sifat fisik warna pati dimana nilai kecerahan (L*) pati hidrolisis asam (80,93–81,89) lebih tinggi dibandingkan PSIA (80,29). Sebaliknya nilai kemerahan (a*) dan kekuningan (b*) PSIHA (5,13–6,34 dan 13,21–15,39) lebih rendah dibandingkan PSIA (8,62 dan 18,24). Perlakuan asam juga menyebabkan kemampuan menggelembung PSIHA (43,88–50,65%) mengalami penurunan dibandingkan PSIA, tetapi meningkatkan daya larut (8,92–12,34%) dan kejernihan pasta (74,70–77,73% T). Untuk sifat kimia, kadar air pati sagu hidrolisis asam (8,72–15,01%) dan kadar abu (0,22–0,37%) relatif lebih tinggi dibandingkan pati alaminya, namun perlakuan asam menurunkan kadar amilosa (18,29–27,22%) dan kadar RS (0,06–0,37%). PSIHA memiliki kestabilan yang lebih baik selama pemanasan dengan breakdown viscosity yang lebih kecil dibandingkan dengan PSIA, serta kecenderungan teretrogradasi lebih rendah, yaitu ditunjukkan nilai setback viscosity yang rendah, dan lebih mudah mengalami gelatinisasi. |
| first_indexed | 2024-12-19T21:07:10Z |
| format | Article |
| id | doaj.art-cbca2916aaa440c9a95e0b2ffa24dc73 |
| institution | Directory Open Access Journal |
| issn | 0216-0455 2527-3825 |
| language | English |
| last_indexed | 2024-12-19T21:07:10Z |
| publishDate | 2018-07-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Agritech |
| spelling | doaj.art-cbca2916aaa440c9a95e0b2ffa24dc732022-12-21T20:05:36ZengUniversitas Gadjah MadaAgritech0216-04552527-38252018-07-0138171510.22146/agritech.1661121137Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis AsamFebby Jeanry Polnaya0Alfredo Andelson Huwae1Gilian Tetelepta2Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233The objective of this study was to characterize modified Ihur sago starch as affected by treatment of acid hydrolysis. A completely randomized experimental non-factorial design was used in this research with four levels of treatments, i.e. native ihur sago starch, HCl concentrations of 1.1 N, 2.2 N, or 3.3 N, subsequently. Physical properties such as color, swelling power, solubility, and paste clarity were measured in this research. Moisture, ash, and amylose content were determined as chemical properties, while the resistant starch (RS) content was determined for its functional properties. Results showed that starch treated with acid hydrolysis caused changes to physical properties in comparison with native starch. These included higher (80.93–81.89) degree of whiteness (L*) than native starch (80.29), lower redness (a*) and yellowness (b*) than native (8.26 and 18.24) having the value of 5.13–6.34, and 13.21–15.39, respectively. Acid hydrolysis not only caused a decrease in swelling power (43.88–50.56%), but also an increase in solubility (8.92–12.34%) and paste clarity (74.70–77.73% T) compared to native starch. Higher moisture and ash content having the value of 8.72–15.01% and 0.22–0.37%, correspondingly but lower amylose (18.29–27.22%) and RS content were obtained by acid hydrolysis starch in contrast to native starch. The modified starch has improved heat stability with smaller breakdown viscosity, and setback viscosity less than native starch, and is easily to gelatinize. ABSTRAK Penelitian ini bertujuan untuk mengkarakteristik pati sagu ihur alami (PSIA) yang dimodifikasi dengan perlakuan hidrolisis asam. Rancangan yang digunakan yaitu rancangan acak lengkap non-faktorial dengan empat taraf perlakuan yaitu PSIA, hidrolisis asam (PSIHA) menggunakan HCl 1,1 N, 2,2 N, atau 3,3 N. Parameter yang diukur meliputi karakteristik fisik antara lain warna, kemampuan menggelembung, daya larut, kejernihan pasta, dan sifat amilografi. Karakteristik kimia meliputi kadar air, kadar abu, dan amilosa sedangkan karakteristik fungsional yaitu kadar pati resistan (RS). Hasil penelitian menunjukan bahwa perlakuan hidrolisis asam menyebabkan perubahan terhadap sifat fisik warna pati dimana nilai kecerahan (L*) pati hidrolisis asam (80,93–81,89) lebih tinggi dibandingkan PSIA (80,29). Sebaliknya nilai kemerahan (a*) dan kekuningan (b*) PSIHA (5,13–6,34 dan 13,21–15,39) lebih rendah dibandingkan PSIA (8,62 dan 18,24). Perlakuan asam juga menyebabkan kemampuan menggelembung PSIHA (43,88–50,65%) mengalami penurunan dibandingkan PSIA, tetapi meningkatkan daya larut (8,92–12,34%) dan kejernihan pasta (74,70–77,73% T). Untuk sifat kimia, kadar air pati sagu hidrolisis asam (8,72–15,01%) dan kadar abu (0,22–0,37%) relatif lebih tinggi dibandingkan pati alaminya, namun perlakuan asam menurunkan kadar amilosa (18,29–27,22%) dan kadar RS (0,06–0,37%). PSIHA memiliki kestabilan yang lebih baik selama pemanasan dengan breakdown viscosity yang lebih kecil dibandingkan dengan PSIA, serta kecenderungan teretrogradasi lebih rendah, yaitu ditunjukkan nilai setback viscosity yang rendah, dan lebih mudah mengalami gelatinisasi.https://jurnal.ugm.ac.id/agritech/article/view/16611acid hydrolysisfunctional propertyihur sagophysico-chemical propertiesresistant starch |
| spellingShingle | Febby Jeanry Polnaya Alfredo Andelson Huwae Gilian Tetelepta Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam Agritech acid hydrolysis functional property ihur sago physico-chemical properties resistant starch |
| title | Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam |
| title_full | Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam |
| title_fullStr | Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam |
| title_full_unstemmed | Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam |
| title_short | Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam |
| title_sort | karakteristik sifat fisiko kimia dan fungsional pati sagu ihur metroxylon sylvestre dimodifikasi dengan hidrolisis asam |
| topic | acid hydrolysis functional property ihur sago physico-chemical properties resistant starch |
| url | https://jurnal.ugm.ac.id/agritech/article/view/16611 |
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