Nopriyani, Irma and Dr.Widya Dwi Rukmi Putri, STP.,MP and Vivien Fathuroya, ST.,MT (2019) Optimasi Modifikasi Pati Ubi Jalar Putih (Ipomoea Batatas L.) Menggunakan Metode Ultrasonik Terhadap Karakteristik Fisik Dan Kimia Pati. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia memiliki berbagai jenis umbi-umbian, salah satunya yaitu ubi jalar. Ubi jalar merupakan salah satu komoditas pertanian penghasil karbohidrat yang kaya akan pati. Di industri pangan, pati digunakan sebagai sebagai pengental, pembentuk gel, pembentuk film dan penstabil. Namun, Pati alami memiliki beberapa sifat diantaranya mudah retrogradasi, kestabilan dan ketahanan pasta yang rendah. Oleh karena itu diperlukan modifikasi pati secara fisik menggunakan metode ultrasonik. Penelitian ini bertujuan untuk menghasilkan karakteristik fisik dan kimia pati ubi jalar putih menjadi lebih efisien digunakan dalam industri pangan, terutama ditujukan untuk pembuatan produk instan yang larut dalam air dingin. Metode modifikasi pati yang digunakan dalam penelitian ini adalah respon surface method (RSM), center composite design (CCD) faktorial, yaitu suhu (40,50,60⁰C) dan waktu (5,10, 15 menit). Penentuan suhu dan waktu yang optimal diperoleh dengan menggunakan optimasi daya kembang dan kelarutan pati modifikasi. Hasil optimal menggunakan RSM diperoleh perlakuan suhu 50,49ºC dan lama waktu 12,23 menit merupakan perlakuan yang optimal. Pati modifikasi hasil optimasi ultrasonik memiliki karakteristik seperti derajat putih 87,37%, pH 5,13, daya ikat air 98,7%, kadar air 9,66 %, kadar abu 0,23%, kadar amilosa 38,51%, kadar amilopektin 22,25%, kadar pati 60,76%
English Abstract
Indonesia has various types of tubers, one of which is sweet potato. Sweet potato is one of the agricultural commodities that produce carbohydrates which are rich in starch. In the food industry, starch is used as a thickener, gel- forming, film forming and stabilizer. However, natural starch has several properties including easy retrogradation, stability and low paste resistance. Therefore it is necessary to physically modify starch using the ultrasonic method. This study aims to produce physical and chemical characteristics of white sweet potato starch to be more efficiently used in the food industry, especially intended for the manufacture of instant products that are soluble in cold water. The starch modification method used in this study was the surface method response (RSM), factorial center composite design (CCD), namely temperature (40,50,60⁰C) and time (5,10, 15 minutes). The optimal determination of temperature and time was obtained using optimization of flower power and solubility of modified starch. Optimal results using RSM obtained a temperature treatment of 50.49ºC and a length of time of 12.23 minutes was optimal treatment. Modified starch from ultrasonic optimization has characteristics such as 87.37% white degree, pH 5.13, water binding capacity 98.7%, water content 9.66%, ash content 0.23%, amylose content 38.51%, grade amylopectin 22.25%, starch content 60.76%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/452/052002482 |
| Uncontrolled Keywords: | Pati Ubi Jalar, Ubi Jalar, Ultrasonic bath,Sweet Potatoes, Sweet Potato Starch, Ultrasonic Bath |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 20 Dec 2021 07:16 |
| Last Modified: | 29 Mar 2022 03:12 |
| URI: | http://repository.ub.ac.id/id/eprint/187524 |
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