Agustin, Rivana (2017) Karakterisasi Fisik, Kimia, Dan Fungsional Pati Kimpul (Xanthosoma Sagittifolium) Modifikasi Fosfat Rendah Oksalat. Magister thesis, Universitas Brawijaya.
Abstract
Kebutuhan akan pati termodifikasi menjadikan kebutuhan masa kini sebagai kebutuhan bahan baku industri pangan, hal ini dilakukan karena pati alami masih mempunyai kekurangan jika diaplikasikan langsung dalam bahan pengolahan makanan. Modifikasi pati merupakan salah satu proses yang dapat memperbaiki karakteristik bahan, salah satunya dengan cara menggunakan metode ikatan silang (cross linking), metode ini menggunakan sodium tripolifosfat (STPP). Kandungan pati yang paling tinggi didapatkan pada produk sereal, kacang-kacangan dan umbi-umbian. Umbi Kimpul (Xanthosoma sagittifolium) salah satunya karena mempunyai kandungan pati yang cukup besar sekitar 36%, namun umbi kimpul masih mempunyai kekurangan yang disebabkan adanya kandungan oksalatnya yang dapat menimbulkan efek gatal yang sangat mengganggu saat dikonsumsi. Oleh sebab itu diperlukan upaya perbaikan dalam menurunkan kadar total oksalat pada umbi kimpul. Salah satunya dengan menggunakan asam asetat serta proses perendaman. Penelitian ini dilakukan untuk mengetahui proporsi terbaik dalam komposisi pati kimpul termodifikasi fosfat yang rendah oksalat. Penelitian dilakukan dalam dua tahap. Tahap pertama bertujuan untuk mengetahui proporsi terbaik kadar total oksalat yang paling rendah, tahap kedua mengetahui pengaruh konsentrasi STPP dan lama reaksi terhadap karakterisasi secara fisik, kimia dan fungsional pati kimpul termodifikasi fosfat. Penelitian ini menggunakan rancangan percobaan Rancangan Acak Kelompok (RAK) dengan dua faktorial. Hasil penelitian tahap pertama diketahui bahwa kadar total oksalat terendah didapatkan pada perlakuan konsentrasi asam asetat 20% dengan lama perendaman 30 menit sebesar 443 mg/100g dengan penurunan hingga 66%. Hasil penelitian tahap kedua menunjukkan bahwa perlakuan konsentrasi STPP dan lama reaksi dapat meningkatkan karakteristik dari pati kimpul termodifikasi fosfat dengan perlakuan konsentrasi STPP 0,03% dan lama reaksi 120 menit. Proporsi tersebut menghasilkan pati modifikasi fosfat dengan rendemen 76,57%; kadar air 5,83%; kadar pati 60,11%; kadar amilosa 38,27%; kadar oksalat 163 mg/100g (penurunan 88%); daya serap air 1,15%; densitas kamba 0,75 g/cm3; kelarutan 2,86% dan kekuatan pembengkakan 2,19 g/g. Suhu gelatinisasi terjadi pada 81,6oC dengan viskositas puncak 862,5 cP, viskositas dingin dan viskositas balik 2.357,5 cP. Hasil analisa SEM didapatkan granula pati berbentuk oval dengan ukuran terbesar 15,64 μm dan ukuran terkecil 2,937 μm. Menurut struktur kimia STPP dengan getaran peregangan kandungan ester fosfat, terdapat pita penyerapan P-O-C peregangan getaran di daerah sidik jari, dimana rasio absorbansi adalah 1080,83 - 930,39 cm-1 sehingga dalam hal ini menunjukkan bahwa reaksi fosfat berhasil.
English Abstract
The need for modified starch makes today's demand for raw food industry needs, this is done because natural starch still lacks if applied directly in food processing materials. Modification of starch is one process that can improve the characteristics of the material, one of them by using cross-linking method, this method using sodium tripolyphosphate (STPP). The highest content of starch found in cereal products, beans and tubers. New cocoyam (Xanthosoma sagittifolium) one of them because it has a content of starch is quite large about 36%, but the new cocoyam still has a deficiency caused by the oxalate content that can cause very disturbing itching effects when consumed. Therefore it is necessary to improve efforts in reducing the levels of calcium oxalate in the new cocoyam. One of them by using acetic acid and soaking process. This study was conducted to determine the best proportion in the composition of phosphate modified starch a low oxalate. The study was conducted in two stages. The first stage aims to find out the best proportion of the lowest calcium oxalate levels, the second stage to know the effect of STPP concentration and reaction time on the physical, chemical and functional characterization of phosphate modified starch. This study used a Randomized Block Design (RBD) experiment with two factorials. The results of the first stage showed that the lowest levels of calcium oxalate were obtained at 20% concentration of acetic acid with 30 minutes immersion period of 443 mg / 100 g with decrease up to 66%. The results of the second stage showed that the treatment of STPP concentration and reaction time can improve the characteristic of modified phosphate starch by treatment of 0.03% STPP concentration and reaction time of 120 minutes. The proportion produces starch phosphate modification with yield of 76,57%, water content 5,83%, starch content 60,11%, amylose 38,27%, oxalate 163 mg / 100g (decrease 88%), water absorption 1,15%, bulk density 0,75 g / cm3, solubility 2,86% and swelling power 2,19 g/g. The gelatinization temperature occurs at 81.6°C with a peak viscosity of 862.5 cP, cold viscosity and a reverse viscosity of 2,357.5 cP. The result of SEM analysis obtained oval shaped starch granules with the largest size 15,64 μm and the smallest size 2,937 μm. According to the chemical structure of the STPP with the stretch vibration of the phosphate ester content, there is an absorption band of P-O-C vibration at the fingerprint zone, where the absorbance ratio is 1080.83-930.39cm-1 so in this case it indicates that the phosphate reaction is successful.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.2/AGU/k/2017/041710194 |
| Uncontrolled Keywords: | STARCH, STARCH - COMPOSITION, LOW - OXALATE DIET, PHOSPHATES |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.2 Starches and jellying agents |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 11 May 2018 02:15 |
| Last Modified: | 26 Nov 2021 06:54 |
| URI: | http://repository.ub.ac.id/id/eprint/10366 |
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