Pengaruh Penambahan Sodium Tripolyphosphate Terhadap Karakteristik Tepung Buru Hotong (Setaria italica L Beauv.) Fosfat

The Effect of Sodium Tripolyphosphate on the Characteristics of Buru Hotong Flour (Setaria italica L. Beauv.) Phosphate

  • Rachel Breemer Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Maluku, Indonesia
  • Trisonda Sigmarlatu Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Maluku, Indonesia
  • Febby J Polnaya Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Maluku, Indonesia http://orcid.org/0000-0002-7750-478X
Keywords: sodium tripolyphosphate, buru hotong phosphate flour, physicochemical properties

Abstract

This study aimed to characterize phosphate-modified buru hotong flour modified used sodium tripolyphosphate (STPP). Buru hotong flour was phosphorylated at 45°C with STPP concentration of 10, 15.20, and 25% for 30 minutes. Observations were conducted on the physicochemical properties of native buru hotong flour and its derivatives, including phosphorus levels, degree of substitution (DS), moisture content, ash content, swelling power, solubility, and amylose content. The results showed that the phosphorus content of buru hotong phosphate flour increased (0.023-0.077%) with the DS ranged between 0.001-0.004. Phosphorus and DS levels indicated the substitution of phosphate groups. Substituted phosphate groups increased the moisture content (6.92-10.23%), ash content (0.37-0.84%), swelling power (10.16-15.63%), solubility (29.22-46.2%), and amylose content (26.29-29.37%) of buru hotong phosphate flour compared with native flour. The characteristics of phosphate hotong flour were different from their native. The higher the concentration of STPP, all of the variables were increases.

Keywords: sodium tripolyphosphate, buru hotong phosphate flour, physicochemical properties

 

ABSTRAK

Penelitian ini bertujuan untuk mengkarakterisasi tepung buru hotong fosfat yang dimodifikasi dengan menggunakan sodium tripolyphosphate (STPP). Tepung buru hotong difosforilasi pada suhu 45oC dengan konsentrasi STPP 10, 15, 20 dan 25% selama 30 menit. Pengamatan dilakukan terhadap sifat fisiko-kimia tepung buru hotong alami dan derivatnya, meliputi kadar fosfor, derajat substitusi (DS), kadar air, kadar abu, daya gelembung, daya larut, dan kadar amilosa. Hasil penelitian menunjukkan bahwa kadar fosfor tepung buru hotong fosfat meningkat (0,023-0,077%) dengan kisaran DS antara 0,001-0,004. Kadar fosfor dan DS menunjukkan terjadinya substitusi gugus fosfat. Tersubstitusinya gugus fosfat menyebabkan meningkatnya kadar air (6,92-10,23%), kadar abu (0,37-0,84%), daya gelembung (10,16-15,63%), daya larut (29,22-46,2%) dan kadar amilosa (26,29-29,37%) tepung buru hotong fosfat dibandingkan dengan tepung buru hotong alami. Karakteristik tepung buru hotong fosfat berbeda dengan tepung alaminya. Semakin tinggi konsentrasi STPP maka setiap peubah yang dialami mengalami peningkatan.

Kata kunci: Sodium tripolyphosphate, tepung buru hotong fosfat, sifat-sifat fisiko-kimia

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Author Biography

Febby J Polnaya, Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Maluku, Indonesia

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Published
2020-10-10
How to Cite
BreemerR., SigmarlatuT., & PolnayaF. (2020). Pengaruh Penambahan Sodium Tripolyphosphate Terhadap Karakteristik Tepung Buru Hotong (Setaria italica L Beauv.) Fosfat. AGRITEKNO: Jurnal Teknologi Pertanian, 9(2), 88-95. https://doi.org/10.30598/jagritekno.2020.9.2.88