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Hikmah Yuliasari
Program Studi Teknologi Pangan, Universitas Nahdlatul Ulama Purwokerto
Agriculture, Biological Sciences & Forestry Chemistry Education Mathematics Physics

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Karakterisasi Pati Kimpul (Xanthosoma sagittifolium) dengan Modifikasi Heat Moisture Treatment Laksmi Putri Ayuningtyas; Kavadya Syska; Hikmah Yuliasari
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

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Abstract

Heat moisture treatment (HMT) refers to a physical method for altering physicochemical and molecular properties of root and tuber starches. Principally, the starch's moisture content is adjusted to 10-35% and then exposed to heat (90-120°C) above the glass transition and gelatinization temperature for 15 minutes until 16 hours. Low moisture content did not allow starch gelatinization. In this work, cocoyam starch was modified using HM, with the moisture content of 25% and heating temperature of 105°C for 4 hours. Results show that HMT did not disrupt the cocoyam starch granule structure, while it increased swelling power and water binding capacity and decreased oil binding capacity compared to native starch.
Efek Penambahan Pati Talas Belitung Terhadap Karakteristik Fisik dan Sensoris Nugget Ayam dengan Substitusi Jamur Tiram Hikmah Yuliasari; Kavadya Syska; Laksmi Putri Ayuningtyas
Scientific Timeline Vol. 1 No. 1 (2021)
Publisher : UNU Purwokerto

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Abstract

This work aimed to evaluate the effect of taro (Xanthosoma sagittifolium) starch addition as filler on the physical and sensory properties of oyster mushroom substituted chicken nugget. This research used a complete randomized design with two factors: 1) chicken and oyster mushroom proportion and 2) taro starch percentage. Additional taro starch percentages of 10% (K1), 20% (K2), and 30% (K3) significantly affect the hardness of chicken nuggets. On the other hand, the increasing proportion of oyster mushroom to chicken affect vice versa. The chicken and oyster mushroom proportion of 25:75 (F4) on the additional percentage of 20% (K2) and 30% (K3) showed a higher mean value than 10%taro starch addition (K1). The highest hedonic score was chicken nugget with 75% (F4) and 100% (F5) oyster mushroom addition, ranged from 3.80 (quite like) and 4.20 (like). In contrast, taro starch addition as filler had no significant effect on the nugget's hedonic score.
Co-Authors Asti Dewi Nurhayati Kavadya Syska Laksmi Putri Ayuningtyas