Ekasari, Dian (2007) Modifikasi Pati Alami dan Pati Hasil Pemutusan Rantai Cabang Dengan Perlakuan Fisik/Kimia Untuk Meningkatkan Kadar Pati Resisten Pada Pati Beras. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras sebagai salah satu sumber karbohidrat yang utama merupakan komoditas yang potensial untuk dikembangkan menjadi produk pangan seperti produk “bakery”, “snack” dan sereal. Selain produk produk tersebut beras juga dapat dikembangkan menjadi produk yang mempunyai efek fungsional terhadap kesehatan tubuh salah satunya adalah pati resisten. Disamping serat pangan pati resisten merupakan karbohidrat tidak tercerna dalam sistem pencernaan manusia sehingga memiliki pengaruh positif bagi kesehatan tubuh. Pati resisten diketahui dapat mencegah peningkatan kadar glukosa darah secara signifikan sehingga baik bagi penderita diabetes, mencegah obesitas dan meningkatkan kesehatan kolon. Aplikasi pati resisten pada pengolahan bahan pangan juga memiliki nilai lebih dibanding serat pangan yaitu dapat memberikan tekstur dan kenampakan yang lebih baik pada produk pangan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan jenis modifikasi pati beras, terhadap peningkatan kandungan pati resisten yang dihasilkan pada pati beras hasil modifikasi. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok yang disusun secara faktorial dengan dua faktor, faktor I adalah jenis pati (pati alami dan pati debtranching) dan faktor II adalah jenis perlakuan lanjutan (autoklaving, ekstrusi dan pengikatan silang). Masingmasing perlakuan diulang sebanyak 3 kali. Data yang diperoleh dianalisa dengan analisa ragam (ANOVA) yang dilanjutkan dengan uji DMRT 1%. Pemilihan perlakuan tebaik menggunakan metode indeks efektifitas De Garmo. Parameter yang dianalisa meliputi kadar air, kadar abu, kadar pati, kadar amilosa, kadar pati resisten dan sifat amilografi. Hasil penelitian menunjukkan bahwa perlakuan enzimatis dan perlakuan fisik-kimia lanjutan memberikan pengaruh yang sangat nyata terhadap kadar air, kadar abu, kadar pati, kadar amilosa dan kadar pati resisten pada pati hasil modifikasi. Perlakuan terbaik yang diperoleh yaitu pati debranching dan pengikatan silang, dengan kadar air 8,45%, kadar abu 3,19%, kadar pati 85,44%, kadar pati resisten 3,67%, suhu awal gelatinisasi 79,3ºC, suhu gelatinisasi 89,6oC dan viskositas maksimum 1478 AU.
English Abstract
Rice as one of the most important source of carbohydrate is a potential comodity to produce various food products such as bakery, snacks and cereal products. Meanwhile, starch-based functional products can also be made from rice. Besides dietary fiber, resistant starch is carbohydrate that escape human digestion system therefore it has potential health benefits. Resistant starch has known being able to prevent increasing blood glucose level, preventing obesity, and maintaining colonic health. Resistant starch also provides better appearance, texture, and mouthfeel than conventional dietary fiber do. It improves expansion and crispness in certain food products as well. This study aimed to determine the effect of different methods in rice starch modification to increase resistant starch content. The research was conducted in two factorial Randomized Block Design. The first factor was comparing types of starch, there were native starch and debranched starch. The second factor was comparing physicochemical modification, there were autoclaving, extrusion, and crosslinking. Each treatment was conducted in triplicate. The data then was analyzed by ANOVA. If there were an interaction between those factors the Duncan Multiple Range Test (DMRT) had to be performed. The best treatment was determined based on De Garmo effectivity index. The modified starch were analyzed their physicochemical properties as follows: moisture content, ash content, starch content, amylose content, resistant starch content, and amylographic properties. The best modified starch was obtained from combined debranched starch and crosslinking modification. The physicochemical properties of the product were as follows: moisture content of 8,45%, ash content of 3,19%, starch content of 85,44%, resistant starch content of 3,67%, initial gelatinization temperature of 79,3oC, gelatinization temperature of 89,6oC and maximum viscosity of 1478 AU.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2007/21/050700470 |
| Uncontrolled Keywords: | Pati resisten, pati beras, debranching, autoklaving, ekstrusi, ikatan silang,Resistant starch, rice starch, debranching enzyme, autoclaving, extrusion, crosslinking. Resistant starch, rice starch, debranching enzyme, autoclaving, extrusion, crosslinking. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 22 Dec 2008 09:57 |
| Last Modified: | 15 Nov 2021 04:01 |
| URI: | http://repository.ub.ac.id/id/eprint/147761 |
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