Balqis, Danella Nabila (2025) PENGARUH WAKTU DAN SUHU PEMANASAN MODIFIKASI PATI METODE ANNEALING TERHADAP SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI TALAS BENENG (Xanthosoma undipes K. Koch). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The starch content in beneng taro tubers is less stable to heating, which limits its use. To enhance its application in food products, talas beneng starch was physically modified through the annealing process. Annealing is a hydrothermal treatment that involves the presence of excess water at temperatures below the gelatinization point for a certain period to modify the physicochemical and functional properties of the starch. This study aimed to determine the effects of heating time, heating temperature, and their interaction on the physicochemical and functional properties of talas beneng starch through annealing modification. There were two factors used in this study. The first factor was heating temperature (50°C, 55°C, and 60°C) and the second factor was heating time (24, 48, and 72 hours). The results showed that annealing treatment decreased swelling power, solubility, water holding capacity (WHC), freeze-thaw stability, moisture content, amylopectin content, and reducing sugar content, while it increased whiteness degree, oil holding capacity (OHC), starch content, and amylose content. Results for pasting properties indicated that the treatment tended to raise the pasting temperature and reduce the peak viscosity, hold viscosity, final viscosity, breakdown, and setback values.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kandungan pati pada umbi talas beneng kurang stabil terhadap pemanasan, yang membatasi penggunaannya. Untuk meningkatkan aplikasinya dalam produk makanan, pati talas beneng dimodifikasi secara fisik melalui proses annealing. Annealing merupakan perlakuan hidrotermal menggunakan air berlebih pada suhu di bawah titik gelatinisasi selama periode tertentu untuk memodifikasi sifat fisiko-kimia dan fungsional pati. Penelitian ini bertujuan untuk menentukan pengaruh waktu pemanasan, suhu pemanasan, dan interaksinya terhadap sifat fisiko-kimia dan fungsional pati talas beneng melalui modifikasi annealing. Ada dua faktor yang digunakan dalam penelitian ini. Faktor pertama adalah suhu pemanasan (50°C, 55°C, dan 60°C), dan faktor kedua adalah waktu pemanasan (24, 48, dan 72 jam). Hasil menunjukkan bahwa perlakuan annealing menurunkan daya kembang, kelarutan, kapasitas penyerapan air (WHC), stabilitas beku-cair, kadar air, kadar amilopektin, dan kadar gula reduksi serta meningkatkan derajat putih, kapasitas penyerapan minyak (OHC), kadar pati, dan kadar amilosa. Hasil untuk sifat pasta menunjukkan bahwa perlakuan cenderung meningkatkan pasting temperature serta menurunkan peak viscosity, hold viscosity, final viscosity, breakdown, dan setback. | |||||||||
| Uncontrolled Keywords: | Annealing, talas beneng starch, time, temperature | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Danella Nabila Balqis | |||||||||
| Date Deposited: | 15 Sep 2025 07:36 | |||||||||
| Last Modified: | 15 Sep 2025 07:36 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54611 |
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