Pengaruh Waktu Pengeringan Oven dan Konsentrasi Asam Laktat Terhadap Kualitas Pati Termodifikasi dari Tapioka (Effect of Drying Time using Oven and Lactic Acid Concentration on Quality of Tapioca Modified Starch)

Abstract

Generally, starch is divided into two groups namely the original starch and modified starch. The originally starch causes some problems associated with retrogradation, low stability and low pasta resistance. This is the reason for modified starch to cover its shortcomings. Modification of starch can be done by cutting the molecular structure, rearranging the molecular structure, oxidation or substituting the chemical group on the starch molecule. Starch modified by lactic acid hydrolysis has been done by many researchers, such as lactic acid hydrolysis with UV lightening. This study will combine the lactic acid hydrolysis reaction and the effect of oven drying on starch with lactic acid concentration variables (0.25%, 0.75%, 1.25%) and oven drying time (60, 80, 100 min). The hydrolyzed tapioca starch is dried by oven drying and the physicochemical properties of the product are determined by solubility analysis, swelling power analysis, ash content analysis. The optimum result is modified starch C with solubility 3,49%, swelling power 1,12% and 0,625% ash content. The physicochemical properties changed significantly compared with native tapioca. In addition it is expected to be used as food product substitution. Keywords: solubility, ash content, swelling power, lactic acid hydrolysis, modified starch