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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology Journal of Agromedicine and Medical Sciences WARTA Warta IHP (Warta Industri Hasil Pertanian) Jurnal Hasil Penelitian Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Food ScienTech Journal Warta LPM
Nurud Diniyah
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan 37 Kampus Tegal Boto, Jember 68121 Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Journal : Industria: Jurnal Teknologi dan Manajemen Agroindustri

 1 
Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava Nurud Diniyah; Miyuki Iguchi; Mai Nanto; Tomoyuki Yoshino; Achmad Subagio
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.8

Abstract

AbstractThe objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 hours). The properties of starch from modified cassava flour were influenced by the fermentation time, although both cassava varieties showed the same general characteristics. Their levels of resistant starch, non-resistant starch, and total starch were 33.28% to 51.74%, 20.51% to 23.72%, and 53.81% to 72.25% (g/100 g dry sample), respectively. The starch granules for the non-fermented samples were oval, polygonal, and round shapes; however, during fermentation, the starch granules became more porous and developed cracks of various sizes. The starches of both varieties showed an onset temperature between 67.85 and 70.17 °C, a peak temperature of 69.33 °C to 71.62 °C, and an end set temperature of 68.62 °C to 70.95 °C, with enthalpy values ranging from 1.25 mJ/mg to 1.74 mJ/mg. Keywords: cassava, cultivar, dynamic rheological, fermentation, modified cassava starch AbstrakTujuan dari penelitian ini adalah untuk mengetahui perubahan sifat pati tepung singkong termodifikasi dari dua varietas singkong lokal Indonesia dengan lama fermentasi yang berbeda, memberikan informasi struktur molekul pati, dan melakukan karakterisasi sifat rheologi dan termal dinamis dari pati. pati resisten, pati non-resisten, dan kadar pati total dalam varietas singkong. Perubahan sifat pati Cimanggu dan Kaspro (varietas singkong lokal Indonesia) dibandingkan setelah dilakukan fermentasi pada waktu yang berbeda (0, 12, dan 24 jam). Sifat pati dari tepung singkong termodifikasi dipengaruhi oleh lama fermentasi, meskipun kedua varietas singkong menunjukkan karakteristik umum yang sama. Kadar pati resisten, pati non-resisten, dan total pati masing-masing 33,28% – 51,74%, 20,51% – 23,72%, dan 53,81% – 72,25% (g/100 g sampel kering). Granula pati dari sampel non-fermentasi berbentuk oval, poligonal, dan bulat. Namun, selama fermentasi, granula pati menjadi lebih berpori dan mengembang dengan terdapat retakan pada berbagai ukuran. Pati dari dua varietas menunjukkan onset temperature (suhu awal) antara 67,85 °C dan 70,17 °C, suhu puncak 69,33 °C – 71,62 °C, dan suhu akhir 68,62 °C – 70,95 °C, dengan nilai entalpi berkisar dari 1,25 mJ/mg - 1.74 mJ/mg.Kata Kunci: dinamik rheologi, fermentasi, pati singkong termodifikasi, singkong, varietas 
Co-Authors -, Giyarto -, Maryanto Achmad Subagio Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi Ahmad Nafi Ahmad Nafi' Ainur Rofiah, Alif Alif Ainur Rofiah Amelia Puspitasari Ancah Caesarina Novi Marchianti Bambang Piluharto Dani Setiawan Dani Setiawan Deltaningtyas Tri Cahyaningrum Denik Setiawati Dessy eka Kuliahsari Elly Nurus Sakinah, Elly Nurus Fatimah Wahyu Febriani Tri Hastuti Firdaus, Lutfi Fithri Choirun Nisa Gita Vindy, Pradiska Gustika Umiyati Hari Purnomo Herry Purnomo, Bambang Inayatus Nur Dwiyanti indarto indarto Iswahyono Iswahyono Lailatul Azkiyah Leseni, Ni Ketut Lindrianasari Lutfi Firdaus Mai Nanto Maryanto - Maryanto - Mega Pusva Sintha Miyuki Iguchi Muhammad Afifudin Anwar Mukhammad Fauzi Nafi', Ahmad Naning Retnowati nFN Maryanto Ni Ketut Leseni Ni Ketut Leseni Nia Ariani Putri Nugraha Yuwana Nugraha Yuwana Nur Aini Nur Lutfian Sari, Riri Nurhayati Nurhayati Pradiska Gita Vindy Pradiska Gita Vindy Ganesha Prasetyo, Aris Putri Gita Kurniasari R. Abdoel Djamali Retno Purwandari Riri Nur Lutfian Sari Riri Nur Lutfian Sari Riska Rian Fauziah Roudotul Jannah Rusdianto, Andrew Setiawan Sang-Han Lee Simon Bambang Wijanarko Siti Windrati, Wiwik Siti Windrati, Wiwik Sukatiningsih Sukatiningsih Titik Khoiriyah Tomoyuki Yoshino Tri Susanto Utiya Listy Biyumna Wardani, Windi Windi Wardani Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Yuli Wibowo Yuwana, Nugraha Zakiyatul Fachirah