PENGEMBANGAN PROSES INOVATIF KOMBINASI REAKSI HIDROLISIS ASAM DAN REAKSI PHOTOKIMIA UV UNTUK PRODUKSI PATI TERMODIFIKASI DARI TAPIOKA

Abstract

Modified starch is a very prospective conversion starch in the food industry. The main consideration of the research is the increasing volume of wheat import and industries demand of modified starch.The research method is by acid hydrolysis using lactic acid and UV photochemical reaction as catalyst of tapioca in order to modify physicochemical and rheological properties. The purpose of this research is to study the effect of acid concentration, UV lightening, and drying period using sunlight.The experiment variables are lactic acid concentration (0,5; 1; 1,5; 2 and 2,5%), UV lightening period (10, 15, 20, 25 and 30 minutes) and drying period using sunlight (2, 3, 4, 5 and 6 hours). Tapioca was dissolved in lactic acid solution on agitated tank reactor which was lighted by UV lamp and then screened. The hydrolyzed tapioca was then dried by sunlight. The physicochemical and rheological properties of product were determined by viscosity analysis, swelling power, solubility, baking expansion, center and wall hardness of muffin. Optimum result was obtained 4.500 dPa’s, 25.75, 2.75%, 3.81 ml/g, 169.02 gf, and 305.55 gf for viscosity, swelling power, solubility, baking expansion, center and wall hardness of muffin respectively. The physicochemical and rheological properties changed significantly compared to initial tapioca and wheat. Moreover, it was expected to use as food product substitution. Keyword: swelling power, acid hydrolysis, UV photochemical, baking expansion