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)

SAFITRI, WINDA DEWI (2018) 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). Undergraduate thesis, undip.

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Abstract

Secara umum, pati terbagi menjadi dua kelompok yaitu pati asli dan pati modifikasi. Pati alami menyebabkan beberapa permasalahan yang berhubungan dengan retrogradasi, kestabilan rendah dan ketahanan pasta yang rendah. Hal tersebut menjadi alasan dilakukan modifikasi terhadap pati untuk menutupi kekurangannya. Modifikasi pati dapat dilakukan dengan cara memotong struktur molekul, menyusun kembali struktur molekul, oksidasi atau melakukan substitusi gugus kimia pada molekul pati. Modifikasi pati dengan hidrolisis asam laktat telah banyak dilakukan oleh peneliti terlebih dahulu seperti hidrolisis asam laktat dengan pemanasan sinar UV. Penelitian ini akan mengkombinasikan reaksi hidrolisis asam laktat dan pengaruh pengeringan oven pada pati dengan variabel konsentrasi asam laktat (0,25%; 0,75%; 1,25%) dan lama pengeringan oven (60, 80, 100 menit). Tepung tapioka terhidrolisis dikeringkan oleh pengeringan oven dan sifat fisikokimia produk ditentukan dengan uji kelarutan, uji swelling power, uji kadar abu. Hasil optimum diperoleh tepung tapioka C dengan kelarutan 3,49%, swelling power 1,12% dan kadar abu 0,625%. Sifat fisikokimia berubah secara signifikan dibandingkan dengan tapioka asli. Selain itu diharapkan bisa digunakan sebagai substitusi produk makanan. Kata kunci: kelarutan, kadar abu, swelling power, hidrolisis asam laktat, pati termofikasi 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

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:66502
Deposited By:Ms Siti Sundari Vokasi
Deposited On:16 Nov 2018 09:20
Last Modified:16 Nov 2018 09:20

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