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

Downloads

Download data is not yet available.

Author Biography

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

References

[AOAC] Association of Official Analytical Chemists. 2012. Official Methods of Analysis of The Association of Official Analytical Chemists. AOAC Inc. Arlington, Virginia.

Ascheri, D., L. Pereira, and S. Bastos. 2014. Chemical, morphological, rheological, and thermal properties of Solanum lycocarpum phosporylated starches. Rev. Cere. Vicosa. 61: 458-466.

Aulia, R., dan W. Putri. 2015. Karakteristik sifat fisikokimia tepung ubi jalar oranye hasil modifikasi kimia dengan STPP. Jurnal Pangan dan Agroindustri 3: 476-482.

Cornelia, M., and A. Christianti. 2017. Utilization of modified starch from avocado (Persea americana Mill.) seed in cream soup production. International Symposium on Food and Agro-biodiversity 102: Earth and Environmental Science. DOI:10.1088/1755-1315/102/1/012074.

Herlina. 2010. Karaktersitiksifat fisik, kimia, dan fungsional bahan pati gembili (Dioscorea esculenta L.) termodifikasi secara ikat silang dengan Natrium Tripolifosfat. AGROTEK 4: 60-67.

Herodian, S. 2008. Oktober-Desember. Pengembangan buru hotong (Setaria italica (L.) Beauv) sebagai sumber pangan pokok alternatif. Jurnal Pangan 17: 26-37.

Hustiany, R. 2014. Characteristics of crosslink acylation tapioca substituted nagara beans (Vigna unguiculata spp Cylindrica) flour. Agroindustrial Journal 3: 125-132.

Latifah, H., dan Yunianta. 2017. Modifikasi pati garut metode ganda dan aplikasinya sebagai pengental. Jurnal Pangan dan Agroindustri 5: 31-41.

Lu, Z.-H., E. Donner, R.Y. Yada, and Q. Liu. 2012. The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel. Food Chemistry 133: 1214– 1221.

Maulani, R.R., D. Fardiaz, F. Kusnandar, and T.C. Sunarti. 2013. Characterization of chemical and physical properties of hydroxypropylated and cross-linked arrowroot (Marantha arundinacea) starch. Journal of Engineering and Technological Sciences 45: 207-221.

Mbougueng, P.D., D. Tenin, J. Scher, and C. Tchiégang. 2012. Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches. Journal of Food Engineering 108: 320–326. doi:10.1016/j.jfoodeng.2011.08.006

Polnaya, F.J., Haryadi, Marseno, and M. Cahyanto. 2012. Preparation and properties of Phosphorylated sago starcesh. Sago Palm 20: 3-11.

Polnaya, F.J., Haryadi, D.W. Marseno, and M.N. Cahyanto. 2013. Effect of phophorilation and cross-linking on the pasting properties and molecular structure of sago starch. International Food Research Journal 20: 1609-1615.

Polnaya, F.J., Haryadi, D.W. Marseno, and M.N. Cahyanto. 2018. Physical properties and digestibility of resistant starch from from phosphorilated sago starches. Pakistan Journal of Nutrition 17. DOI: 10.3923/pjn.2018.199.206

Rahim, A., G. Hutomo, and Jusman. 2013. Effect of phosphorylation on the physical and chemical characteristics of arenga starch. International Journal of Biology, Pharmacy and Allied Sciences 2: 1973-1985.

Rahim, A., Sukmawati, S. Kadir. Jusman, Rahmi, dan If’all. 2019. Karakteristik fisikokimia pati aren fosfat asetat fosfat pada berbagai konsentrasi natrium trimetafosfat dan tripolifosfat. Buletin Palma 20: 119-125. DOI: 10.21082/bp.v20n2.2019.119-125

Retnaningtyas, D. dan D. Widya. 2014. Karakteristik sifat fisiko-kimia pati ubi jalar oranye hasil perlakuan STPP (Lama Perendaman dan konsentrasi). Jurnal Pangan dan Agroindustri 2: 68-77.

Rokhani, H., Sutrisno, dan S. Herodian. 2003. Teknologi pengolahan hermada dalam rangka diversifikasi usaha tani hotong. Lokakarya Pengembangan Hotong. Jakarta: Dinas Pertanian dan Kehutanan DKI Jakarta.

Roznowski, J., I. Przetaczek-Roznowski, and D. Boba. 2016. Physicochemical properties of native and phosphorylated pumpkin starch. Starch/Stráke 69: 1-8. DOI: 10.1002/star.201500358

Smith, R., and J. Caruso. 1964. Determination of phosphorous. In R. Whistler, Methods in Carbohydrate Chemistry. New York: Academic Press.

Sugiyono, S. Wibowo, S. Koswara, S. Herodian, S. Widowati, dan B. Santoso. 2010. Pengembangan produk mie instan dari tepung hotong (Setaria italica Beauv.) dan pendugaan umur simpannya dengan metode akselerasi. Jurnal Teknologi dan Industri Pangan 21: 45-50.

Tattiyakul, J., T. Naksriarporn, and P. Pradipasena. 2012. X-ray diffraction pattern and functional properties of Dioscorea hispida Dennst starch hydrothermally modified at different temperatures. Food Bioprocess Technology 5: 964-971. DOI: 10.1007/s11947-010-0424-3

Widhaswari, V. dan W. Putri. 2014. Pengaruh modifikasi kimia dengan STPP terhadap karakteristik tepung ubi jalar ungu. Jurnal Pangan dan Agroindustri 2: 121-128.

Wulandari, E., E. Sukarminah, E. Mardawati, dan H.L. Furi. 2019. Profil gelatinisasi tepung sorgum putih termodifikasi ï¡-amilase. Jurnal Teknologi Industri Pangan 30: 173-179. DOI: 10.6066/jtip.2019.30.2.173

Published
2020-10-10
How to Cite
Breemer, R., Sigmarlatu, T., & Polnaya, F. (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