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PENGARUH WAKTU RETROGRADASI DAN PENGUJIAN STABILITAS TERHADAP KARAKTERISASI FISIKOKIMIA SEDOTAN PATI SAGU (Metroxylon sagu Rottb.)
Environmentally friendly straws, commonly referred to as biostraws, are made from biodegradable materials that decompose naturally over time, such as sago starch. A major challenge of starch-based straws is the hydrophilic nature of starch, which causes them to readily absorb water. One modification that can be applied is a retrogradation treatment of starch-based straws. The objectives of this study were to determine the effect of retrogradation time on the physicochemical and hedonic characteristics of sago starch straws, as well as to evaluate the effects of storage temperature and storage duration on the stability of the physicochemical and microbiological characteristics of sago starch straws. This study employed a Completely Randomized Design (CRD) with one factor to analyze sago straws based on retrogradation time, consisting of three levels: 2, 4, and 6 hours. Meanwhile, the analysis of sago straws based on storage temperature and storage duration used a factorial Randomized Block Design (RBD) with two factors. The first factor was storage temperature, which consisted of three levels: 15, 25, and 35°C, while the second factor was storage duration, which consisted of seven levels: 0, 1, 2, 3, 4, 5, and 6 weeks. Based on the results, retrogradation time had a significant effect on the physicochemical characteristics of sago starch straws, particularly on water absorption capacity, water immersion capacity at 5°C, 26°C, and 50°C, moisture content, water activity, and hedonic attributes, including color, texture, and overall acceptance. The best sample in this analysis was R3, namely sago straws retrograded for 6 hours. The results also indicated that storage temperature significantly affected the physicochemical properties of sago starch straws in the stability test, particularly in the parameters of L*, a*, b* values, hue angle, chroma, moisture content, water activity, and weight change. In contrast, storage duration significantly affected the parameters of a* value, thickness, water absorption capacity, moisture content, and water activity. Furthermore, the interaction between storage temperature and storage duration significantly affected the a* value, moisture content, and water activity of sago starch straws. A negative total plate count was observed in sago straws, except at a storage temperature of 15°C in the sixth week, where approximately ±1.3 log CFU/g of the sample was detected.
TEKNOLOGI PANGAN, UNIVERSITAS SULTAN AGENG TIRTAYASA
PENGARUH WAKTU RETROGRADASI DAN PENGUJIAN STABILITAS TERHADAP KARAKTERISASI FISIKOKIMIA SEDOTAN PATI SAGU (Metroxylon sagu Rottb.) (Text)
HTML Summary of #59281 PENGARUH WAKTU RETROGRADASI DAN PENGUJIAN STABILITAS TERHADAP KARAKTERISASI FISIKOKIMIA SEDOTAN PATI SAGU (Metroxylon sagu Rottb.)
QD Chemistry
QR Microbiology
S Agriculture (General)