Putri, Anggesta Merga Ervina (2014) Modifikasi Pati Ubi Jalar Putih (Ipomoea batatas L.) Menggunakan Enzim Amylomaltase menjadi PatiThermoreversible (Kajian Lama Inkubasi dan Konsentrasi Enzim Amylomaltase). Sarjana thesis, Universitas Brawijaya.
Abstract
Ubi jalar (Ipomoea batatas) merupakan salah satu tanaman palawija yang tersebar di daerah tropik dan sub tropik seperti di Indonesia. Produksi ubi jalar mencapai 12 ton/ha, sedangkan ubi kayu hanya 8 ton/ha. Pati ubi jalar putih mempunyai kandungan amilosa dan amilopektin berturut-turut adalah 15-25% dan 75-85%. Pati ubi jalar putih berpotensi untuk dijadikan pati termodifikasi, karena mempunyai kandungan amilopektin yang relatif tinggi. Modifikasi pati dapat dilakukan secara fisik, kimia maupun enzimatis. Keuntungan modifikasi pati enzimatis yaitu kerja enzim yang spesifik untuk mereduksi rantai amilosa, rendemen tinggi, dan keamanan pangan terjamin. Perkembangan terakhir dari modifikasi pati secara enzimatis yaitu mengenai pati thermoreversible yang berasal dari polisakarida menggunakan enzim amylomaltase. Pati hasil modifikasi enzim amylomaltase mempunyai sifat yang unik, yaitu thermoreversible, swelling power rendah, kelarutan yang tinggi dan pati rendah amilosa. Pati thermoreversible terlarut sempurna saat dipanaskan dan akan membentuk gel saat didinginkan. Pati tersebut dapat dimanfaatkan sebagai bahan substitusi gelatin pada produk marshmallow. Tujuan dari penelitian ini adalah untuk mengetahui lama inkubasi dan konsentrasi enzim amylomaltase terbaik pada proses pembuatan pati thermoreversible serta menentukan karakteristik pati thermoreversible hasil modifikasi pati ubi jalar putih menggunakan enzim amylomaltase. Dalam penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor pertama yaitu lama inkubasi dengan 2 level (10 dan 20 jam), sedangkan faktor kedua konsentrasi enzim amylomaltase dengan 3 level (1,5 ; 3,5 ; dan 5,5 Unit/gram pati). Masing-masing perlakuan diulang sebanyak 3 kali, sehingga diperoleh 18 perlakuan. Data yang diperoleh dianalisa menggunakan ANOVA (Analysis of Variance) kemudian dilanjutkan menggunakan uji BNT atau DMRT dengan selang kepercayaan 5%. Pemilihan perlakuan terbaik menggunakan Indeks Efektivitas (De Garmo). Modifikasi pati menggunakan enzim amylomaltase meningkatkan kelarutan, meningkatkan kekuatan gel, dan menurunkan swelling power pati thermoreversible. Hasil penelitian menunjukkan bahwa perlakuan lama inkubasi dan konsentrasi enzim amylomaltase memberikan interaksi yang nyata (α=0,05) terhadap parameter kelarutan, swelling power dan rendemen serta berpengaruh nyata (α=0,05) terhadap kadar air dan kekuatan gel. Perlakuan terbaik pati thermoreversible diperoleh dari perlakuan lama inkubasi 20 jam dan konsentrasi enzim amylomaltase sebesar 5,5 Unit/gram pati dengan kadar air 11,58 %, kelarutan 90,90%, kekuatan gel 0,37 N/cm2, swelling power 1,21 % serta rendemen 43,29 %.
English Abstract
Sweet potato (Ipomoea batatas) is one of the tuber crops in the tropic and subtropic area. In Indonesia, sweet potato has productivity until 12 ton/ha as compared to cassava 8 ton/ha. Sweet potato’s starch contain of 15-25 % amylose and 75-85% amylopectin. In recent years, enzymatic methods have largely replaced the use of chemicals. This change is partly due to enzymes being safer and healthier. Enzymes are also advantageous as they perform more specific reactions, give the higher yields, create fewer by-product and consequently require less purification. A recent study reports the modification of granular starch using amylomaltase enzyme. The modification resulted in highly change disappearance of amylose, higher solubility, reduced swelling power, increased gel texture, and paste clarity as well as gels with acquired thermoreversibility. Thermoreversible starch could be dissolved in water and formed after heating and cooling firm gel. Amylomaltase-modified starch is used marshmallow product. The purpose of this research was to study the effect of incubation time and amount of amylomaltase enzyme on thermoreversible starch production and to study the characteristics of this product. The design used on the research was two factors of Randomized Block Design, with 2 factors that was incubation time which consist of 2 levels (10 and 20 hours) and the number of enzyme which consist of 3 levels (1,5 ; 3,5 ; and 5,5 Units/gram dry starch). Every experiment unit was repeated three times, so that 18 experiments units were obtained. The data obtained were analyzed by ANOVA and continued with LSD and DMRT (Duncan’s Multiple Range Test) 5% level. The best treatment selection was analyzed by effectiveness method. The results of the research showed that incubation time significantly affects on moisture content and increased gel strenght. Enzyme concetration significantly affects on solubility, swelling power, and yield. The best treatment was obtained by using time incubation and concentration enzyme of 20 hours and 5,5 Units/gram starch. The characteristics of this product were moisture content 11,58%, solubility 90,90%, gel strenght 0,37N/cm 2 , swelling power 1,21%, and yield 43,29%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/294/051404715 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 18 Aug 2014 09:49 |
| Last Modified: | 09 Nov 2021 06:55 |
| URI: | http://repository.ub.ac.id/id/eprint/149691 |
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