Paulina Situmorang, Milna (2024) KARAKTERISTIK KIMIA, FISIK, DAN FUNGSIONAL TEPUNG TALAS BENENG (Xanthosoma undipes K.koch) MODIFIKASI MENGGUNAKAN METODE AUTOCLAVING-COOLING. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Beneng taro flour is being used in food products, but its natural starch properties limit its applications. Modifications are necessary to increase its use in the food industry, particularly in reducing the reliance on wheat flour. This research aims to analyze the chemical, physical, and functional properties of beneng taro flour that has undergone physical modification using autoclaving-cooling technology. The study utilized pressurized cooling-heating methodology with varying parameters such as heating temperature (110 and 121 ℃) and autoclaving-cooling cycle variation (one and two cycles) in a split-plot randomized design. The combination of the two parameters had a notable impact on viscosity, water holding capacity, starch content, amylose content, and amylopectin content. The use of autoclave temperature 110 ℃ with one autoclaving-cooling cycle showed the best treatment by showing the value of moisture content of 7.39%, starch content of 54.51%, amylose content of 25.54%, amylopectin content of 74.46%, resistant starch content of 26.80%, water activity of 0.39, degree of whiteness of 85.85, viscosity of 2581.67 cP, water holding capacity of 536.62%, swelling power of 14.26, and solubility of 4.45%. The resulting characteristics can be considered for making products such as bakery-based products or thickeners.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Tepung talas beneng telah digunakan dalam produk makanan, tetapi sifat pati alaminya membatasi penggunaannya. Modifikasi diperlukan untuk meningkatkan penggunaannya dalam industri pangan, terutama dalam mengurangi ketergantungan terhadap tepung terigu. Penelitian ini bertujuan untuk menganalisis sifat kimia, fisika, dan fungsional tepung talas beneng yang telah mengalami modifikasi fisik dengan menggunakan teknologi autoklaf-pendinginan. Penelitian ini menggunakan metode pemanasan-pendinginan bertekanan dengan berbagai parameter seperti suhu pemanasan (110 dan 121°C) dan variasi siklus autoklaf-pendinginan (satu dan dua siklus) dalam rancangan acak kelompok (RAK) petak terbagi. Kombinasi kedua parameter tersebut memberikan dampak penting pada viskositas, kapasitas menahan air, kandungan pati, kandungan amilosa, dan kandungan amilopektin. Penggunaan suhu autoklaf 110°C dengan satu siklus autoklaf-pendinginan menunjukkan perlakuan terbaik dengan menunjukkan nilai kadar air 7,39%, kadar pati 54,51%, kadar amilosa 25,54%, kadar amilopektin 74 46%, kadar pati resisten 26,80%, aktivitas air 0,39, derajat putih 85,85, viskositas 2581,67 cP, daya ikat air 536,62%, daya pembengkakan 14,26, dan kelarutan 4,45%. Karakteristik yang dihasilkan dapat dipertimbangkan untuk membuat produk seperti produk berbasis roti atau pengental. | |||||||||
| Uncontrolled Keywords: | autoclaving-cooling, beneng taro flour, effect of autoclave temperatur, effect of autoclaving-cooling cycles. | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QR Microbiology |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Milna Paulina Situmorang | |||||||||
| Date Deposited: | 18 Mar 2024 11:08 | |||||||||
| Last Modified: | 18 Mar 2024 11:08 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/33947 |
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