Medikasari et al Amilografi Pasta Pati Sukun Termodifikasi SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT (Pasting Properties of Breadfruit Starch Modified Through Phosphorylation Using Sodium Tripolyfosfat) (original) (raw)
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2013
The superiority of soy phospholipids could be obtained by incorporation of w-3 fatty acids into phospholipids structure,especially EPA (eicosapentaenoic acid, C20:5w-3) and DHA docosahexaenoic acid, C22:6w-3). Structurization ofcommercial soy phospholipids was conducted by replacement of natural fatty acids in soy phospholipids by w-3 fattyacids from w-3 fatty acids enriched Þ sh oil from tuna canning processing using enzymatic acidolysis. Two factors werestudied in enzymatic acidolysis, concentration of R. miehei lipase and time of reaction. The result showed that increasingreaction time tended to decrease degree of EPA and DHA incorporation at low enzyme concentration. Meanwhile, thereaction time did not affect degree of incorporation at high enzyme concentration. DHA incorporation was higherthan EPA that obtained structured phospholipids is supposed to be suitable for high DHA food products. There was apreference of EPA and DHA to incorporate into phosphatidylethanolamine structu...
Agritech, 2016
Kriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat. Oleh karena itu, penelitian ini dilaksanakan untuk mewujudkan penganekaragaman pangan berbasis tepung komposit dari bahan baku lokal yang memiliki nilai fungsional untuk kesehatan kolon. Resistant Starch (RS) dapat meningkatkan kesehatan kolon melalui hasil fermentasinya oleh bakteri usus besar yang berupa Short Chain Fatty Acid (SCFA) dan asam laktat. Penelitian dilakukan dengan mengkombinasikan pati ganyong dan semolina sebagai bahan dasar pembuatan spaghettini. Variasi yang digunakan ialah variasi jenis umbi ganyong serta variasi jumlah pati ganyong dalam tepung komposit. Kadar RS semolina (20%) lebih tinggi daripada kadar RS pati ganyong ungu (17,7%) dan pati ganyong hijau (15,4%). Kadar RS, SCFA, dan asam laktat yang dihasilkan spaghettini durum-pati ganyong ungu lebih besar daripada spaghettini durum-pati ganyong hijau. Spaghettini komposit durum-pati ganyong mampu menghasilkan SCFA dan asam laktat melalui fermentasi in vitro menggunakan mikroflora feses manusia dengan kadar yang lebih rendah daripada spaghettini 100% durum.
Substitusi Pati Dalam Pembuatan Bakso Dengan Pati Singkong Termodifikasi (Secara Fosforilasi)
2015
The awareness of healthy eating has led the food industry to produce healthier version of customers' favorite snacks. Meatballs are one of the favorite snacks that are easy to get. To produce a healthier version meatball, the tapioca starch that usually used in the meatball dough has to be substituted with modified starch to make it low fat. The modified starch was phosphorylated for 1 hour at pH 11 under certain temperature [25 o C and 40 o C] with various
Chemical Engineering Journal Storage
Pemakaian styrofoam sebagai pembungkus makanan sudah tidak asing lagi bagi masyarakat. Penggunaan styrofoam secara terus-menerus berdampak buruk bagi kesehatan manusia dan lingkungan sekitar, maka untuk mengatasinya diperlukan kemasan alternatif yang ramah lingkungan. Biofoam merupakan kemasan pengganti styrofoam yang dibuat dari bahan baku alami yaitu pati dan serat. Serat batang pisang dan serat kulit pisang memiliki kandungan selulosa yang cukup tinggi untuk dijadikan sebagai alternatif dalam pembuatan biofoam, yaitu sebanyak 60-65 % dan 17,04 %. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi NaOH serta rasio serat batang pisang dan kulit pisang terhadap kualitas biofoam yang dihasilkan, menganalisa pengaruh persentase penambahan serat batang pisang dan kulit pisang terhadap kualitas biofoam yang dihasilkan. Biofoam dibuat dengan metode thermopressing, waktu pencetakan selama 30 menit, suhu 170 oC, konsentrasi NaOH sebesar 3%, 45, 5%, 6% serta perbandingan serat ...
Kuat Tarik Edible Film Bahan Dasar Pati Sagu Dengan Penambahan Sorbitol
Jurnal Ilmiah Mahasiswa Pertanian
Abstrak. Edible film adalah produk lembaran tipis yang digunakan untuk melapisi makanan yang berfungsi sebagai penghalang kelembaban, oksigen, karbon dioksida, aroma, dan transfer zat terlarut, serta aditif yang meningkatkan kualitas makanan. Kelebihan dari edible film antara lain: dapat menghambat difusi oksigen dan uap air memasuki bahan pelapis, menghambat pembusukan mikroba dan keamanannya itu dikonsumsi. Faktor konsentrasi sorbitol terdiri dari taraf yaitu S0 sebesar 1,4 %, S1 sebesar 1,6%, S2 sebesar 1,8%, dan S3 sebesar 2% dari total volume larutan pembuatan film. Hasil penelitian memperoleh nilai kuat tarik dengan variasi konsentrasi sorbitol (1,4%, 1,6%, 1,8%, 2%) yaitu 76 kgf/cm2, 86 kgf/cm2, 75 kgf/cm2, 79 kgf/cm2. Hasil terbaik dari penelitian ini didapat pada konsentrasi sorbitol 1,6% dimana, nilai kuat tarik telah memenuhi Japanese Industrial Standard (JIS) namun belum sesuai dengan Standar Nasional Indonesia (SNI).Tensile Strength Edible Film Sago Starch Base With Add...
TEKNOLOGI PROSES PRODUKSI FOOD INGREDIENT DARI TAPIOKA TERMODIFIKASI
Indonesia has a great potential of raw materials for modified starch production. One of them is cassava which can be processed to be tapioca. Development of tapioca processing into food ingredients will increase added value of cassava. Diversification of tapioca products is urgently required due to large number of import of modified starch products in Indonesia. This paper reviewed tapioca modifications and its implementation for food ingredients such as esterified starch, dextrin and resistant starch which are useful for development of high economic value products. Based on this opportunity, information in this article would contribute to the development of starch products in Indonesia in efforts to increase added value, decrease import of modified starch products, and enhance income of bussines actors.
Penambahan Sorbitol sebagai Plasticizer dalam Pembuatan Edible Film Pati Sukun
2017
Edible film is a thin layer of edible material placed on the surface of food products to provide a barrier for moisture, oxygen and solid transfer of the food. The main raw material in making edible film is breadfruit starch, chitosan as stabilizer and sorbitol as plasticizer. Theaimed of this research was to determine the effect sorbitol addition as a plasticizer to the quality of edible film and determine the proper concentration of sorbitol to produce an elastic and not fragile edible film. This research used a completely randomized design (CRD) with five treatments (without sorbitol, 0.4%, 0.8%, 1.2% and 1.6%) and four replications. The result showed that the best sorbitol concentration was S1 (0.4%) with thickness 0.21mm, The rate of water vapor transmission 462.11 g/m2/24 h, tensile strength 10.33 Mpa and elongation 5.29%.
2020
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 differ...
Jurnal Agritech, 2016
The purpose of this study was to evaluate the effect of the addition of several glycerol concentrations in the making of edible film from native and phosphate sago starch on physical, mechanical and barrier properties of the film. A completely randomized experimental design was applied in this study consisting of two factors of treatments, i.e.: native and phosphate sago starch, and the second factor was glycerol concentration with three levels of treatments, i.e.: 0.5, 1.0, and 1.5 % (w/w). The films were characterized for tensile strength, elongation, solubility, transparency, and water vapor transmission rate. Edible films have produced characteristics for tensile strength from 3.05 to 31.49 MPa, elongation from 3.03 to 20.94 %, solubility from 33.44 to 42.43 %, transparency from 0.59 to 4.14 %, and water vapour transmission rate from 7.76 to 15.80 g/m2.h. Glycerol was found to affect the increase of elongation, solubility, and water vapour transmission rate, as well as the decre...