MODIFIKASI PATI SAGU DENGAN METODE HEAT MOISTURE TREATMENT
Keywords:
sago starch, physic characteristics, heat moisture treatment
Abstract
This objective of the research was to obtain HMT sago starch having the physical characteristics that can be applied as raw materials in food processing. A completely randomized experimental design with heating temperature as the treatment was applied. Three levels of treatments were assigned, i.e: heating temperature of 90ºC, 95ºC, and 100ºC. Results were analyzed statistically using analysis of variance and Tukey test. Results showed that HMT modified sago starch by heating process at 100ºC had good stability having lower viscosity and moisture content, similar pH, and the degree of whiteness of 71.91%, as well as gel strength of 94.17%.
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References
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Hoover, R.A. & T. Vasanthan. 1994. Effect of heat moisture treatment on structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydrate Research 252: 33-53.
Miyoshi, E. 2001. Effect of heat mouisture treatments and lipids on gelatinization and retrogradation of maize and potato starches. Cereal Chemistry 79: 72-77.
Poedjiadi, A. 1994. Dasar-Dasar Biokimia. Jakarta. UI Press
Pukkahutta, C., B. Suwannawat, S. Shobsngob. & V. Sayavit. 2008. Comperative study of pasting and thermal transition characteristics of osmotic pressure a heat moisture treated corn starch. Carbohydrate Polymers 72: 527-536
Purwani, E.Y., Widianingrum, R. Thahir & Muslich. 2006. Effect of moisture treatment of sago starch on its moodle quality. Indonesiaan Journal Agriculture Science 7: 8-14.
Rahmayuni. 2009. Perbaikan Karakteristik Pati Ubi Jalar Dengan Heat Mouisture Treatment Untuk Pembuatan Starch Noodle. [Tesis]. Program Studi Ilmu dan Teknologi Pangan Bidang Ilmu-Ilmu Pertanian. Universitas Gajah Mada. Yogyakarta.
Stute, R. 1992. Hydrothermal modification of starches: the difference between annealing and heat mouisture treatment. Starch/Starke 6: 205-214.
Sumaryono. 2006. Sagu. Potensial Perkaya Keragaman Pangan. Badan Pengkajian dan Penerapan Teknologi. Jakarta.
Wattanachantt, S., K. Muhamad, D. Mathasin & R. Rahma. 2002. Sustainability of sago starch as based for dual modification. Journal of Science and Technology 24 : 431-438.
Winarno, F.G. 2002. Kimia Pangan Dan Gizi. Gramedia Pustaka Utama. Jakarta.
Ahmad, C. & K. Galuh. 2006. Modifikasi tepung sagu menjadi maltodekstrin menggunakan enzim α amilase. Fakultas Teknik, Universitas Diponegoro. Semarang.
AOAC. 2012. Official Methods of Analysis of the Association Analytical Chemistry. Washington: Association of Official Analytical Chemistry.
Bintoro, H.M.H. 2000. Country Report of Indonesia. Sago Situation in Indonesia. Proceeding International Sago Seminar. Bogor 22-23 Maret 2000.
(BSN) Badan Standarisasi Nasional. 1992. Cara Uji Makanan dan Minuman. SNI-01-2891-1992. Jakarta.
Buckle, K.A., R.A. Edward, G.H. Fleet & M. Wootan. 1987. Ilmu Pangan. Universitas Indonesia Press. Jakarta
Collado, L.S & H. Corke. 1999. Heat mouisture treatment effect on Sweet Potato starches differing in amylase content. Food Chemistry 65: 339-346
Collado, L.S., L.B. Mabesa, C.G. Oates & H. Corke. 2001. Bihon-types noodles from heat mouisture treated Sweet potato starch. Journal of Food Science 66: 604-609
Djoefrie, H.M.H.B. 1999. Pemberdayaan Tanaman Sagu Sebagai Penghasil Bahan Alternatif Dan Bahan Baku Agroindustri Yang Potensial Dalam Rangka Ketahanan Nasional. Orasi Ilmiah. Fakultas Pertanian IPB, Bogor. 11 September 2011.
Elliason, A.C. 2004. Starch in Food, Structure, Function and Application. Wood Heat Publishing Limited and CRC Press LLC. USA
Fitriani, S. & E. Budiyani. 2010. Karakteristik mutu pati sagu dari Propinsi Riau dengan perlakuan HMT. Jurnal Sagu 9 : 38-44.
Gunaratne, A. & H. Corke. 2007. Effect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat mouisture treated Wheat, Potato and Waxy Maize starch. Carbohydrate Polymers 68: 305-313 .
Gunaratne, A. & R. Hoover. 2002. Effect of heat mouisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers 49: 425-437.
Hoover, R.A. & T. Vasanthan. 1994. Effect of heat moisture treatment on structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydrate Research 252: 33-53.
Miyoshi, E. 2001. Effect of heat mouisture treatments and lipids on gelatinization and retrogradation of maize and potato starches. Cereal Chemistry 79: 72-77.
Poedjiadi, A. 1994. Dasar-Dasar Biokimia. Jakarta. UI Press
Pukkahutta, C., B. Suwannawat, S. Shobsngob. & V. Sayavit. 2008. Comperative study of pasting and thermal transition characteristics of osmotic pressure a heat moisture treated corn starch. Carbohydrate Polymers 72: 527-536
Purwani, E.Y., Widianingrum, R. Thahir & Muslich. 2006. Effect of moisture treatment of sago starch on its moodle quality. Indonesiaan Journal Agriculture Science 7: 8-14.
Rahmayuni. 2009. Perbaikan Karakteristik Pati Ubi Jalar Dengan Heat Mouisture Treatment Untuk Pembuatan Starch Noodle. [Tesis]. Program Studi Ilmu dan Teknologi Pangan Bidang Ilmu-Ilmu Pertanian. Universitas Gajah Mada. Yogyakarta.
Stute, R. 1992. Hydrothermal modification of starches: the difference between annealing and heat mouisture treatment. Starch/Starke 6: 205-214.
Sumaryono. 2006. Sagu. Potensial Perkaya Keragaman Pangan. Badan Pengkajian dan Penerapan Teknologi. Jakarta.
Wattanachantt, S., K. Muhamad, D. Mathasin & R. Rahma. 2002. Sustainability of sago starch as based for dual modification. Journal of Science and Technology 24 : 431-438.
Winarno, F.G. 2002. Kimia Pangan Dan Gizi. Gramedia Pustaka Utama. Jakarta.
Published
2015-10-01
How to Cite
Ega, L., & Lopulalan, C. (2015). MODIFIKASI PATI SAGU DENGAN METODE HEAT MOISTURE TREATMENT. AGRITEKNO: Jurnal Teknologi Pertanian, 4(2), 33-40. Retrieved from https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/25
Section
Articles
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