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      "rev_number": 41,
      "title": "KARAKTERISTIK FISIKOKIMIA TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) MODIFIKASI ANNEALING DENGAN VARIASI WAKTU DAN SUHU PEMANASAN",
      "pages": 129,
      "note": "Talas beneng (Xanthosoma undipes K. Koch) merupakan sumber karbohidrat potensial dari Banten yang dapat diolah menjadi tepung, namun patinya menunjukkan beberapa keterbatasan dalam sifat fisikokimia dan fungsional. Modifikasi fisik melalui annealing hidrotermal, yang melibatkan pemanasan dalam air berlebih pada suhu di bawah gelatinisasi, diterapkan untuk meningkatkan karakteristik tersebut. Penelitian ini bertujuan untuk mengevaluasi pengaruh waktu dan suhu pemanasan, serta interaksinya, terhadap sifat fisikokimia tepung talas beneng yang telah di modifikasi annealing. Rancangan penelitian terdiri dari dua faktor: waktu pemanasan (8, 16, dan 24 jam) dan suhu pemanasan (40°C, 50°C, dan 60°C), masing-masing diulang sebanyak dua ulangan. Hasil penelitian menunjukkan bahwa waktu pemanasan berpengaruh signifikan terhadap kadar asam oksalat (3,49–4,59 mg\/g), kadar pati (41,51–43,68%), water holding capacity (87,81–94,34%), oil holding capacity (30,71–40,42%), swelling power (10,90–11,36 g\/g), solubility (27,31–31,52%), dan sineresis (37,09–41,88%). Suhu pemanasan secara signifikan memengaruhi kadar asam oksalat (3,26–4,80 mg\/g), kadar pati (42,74–44,25%), kadar amilosa (13,86–15,45%), a* (1,02–1,32), b* (6,61–7,87), water holding capacity (84,00–98,53%), oil holding capacity (33,59–36,39%), swelling power (10,66–11,81 g\/g), solubility (27,76–30,66%), sineresis (37,97–42,46%), compressibility index (27,25–31,86%), dan hausner ratio (1,38–1,47). Interaksi antara waktu pemanasan dan suhu pemanasan secara signifikan memengaruhi kandungan amilosa dan sineresis.",
      "institution": "UNIVERSITAS SULTAN AGENG TIRTAYASA",
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      "datestamp": "2026-04-02 03:26:11",
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      "keywords": "annealing, beneng taro flour, heating temperature, heating time",
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      "abstract": "Beneng taro (Xanthosoma undipes K. Koch) was a potential carbohydrate source from Banten that could be processed into flour however, its starch exhibited several limitations in physicochemical and functional properties. Physical modification through hydrothermal annealing, which involved heating starch granules in excess water at temperatures below gelatinization, was applied to improve these characteristics. This study aimed to evaluate the effects of heating time and temperature, as well as their interaction, on the physicochemical properties of annealed beneng taro flour. A randomized block design was employed with two factors: heating time (8, 16, and 24 hours) and heating temperature (40°C, 50°C, and 60°C), each with two replications. The results showed that heating time had a significant effect on the oxalic acid content (3.49–4.59 mg\/g), starch content (41.51–43.68%), water holding capacity (87.81–94.34%), oil holding capacity (30.71–40.42%), swelling power (10.90–11.36 g\/g), solubility (27.31–31.52%), and syneresis (37.09–41.88%). Heating temperature significantly affected oxalic acid content (3.26–4.80 mg\/g), starch content (42.74–44.25%), amylose content (13.86–15.45%), a* (1.02–1.32), b* (6.61–7.87), water holding capacity (84.00–98.53%), oil holding capacity (33.59–36.39%), swelling power (10.66–11.81 g\/g), solubility (27.76–30.66%), syneresis (37.97–42.46%), compressibility index (27.25–31.86%), and Hausner ratio (1.38–1.47). The interaction between heating time and temperature significantly influenced amylose content and syneresis.",
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