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All Journal Jurnal Pangan dan Agroindustri Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto
Ashri Mukti Benita
Universitas Nahdlatul Ulama Purwokerto
Agriculture, Biological Sciences & Forestry

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MODIFIKASI PATI BIJI NANGKA SECARA FISIK DAN KIMIA Nurul Azizah Choiriyah; Ashri Mukti Benita; Arya Putra Sundjaja
Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Vol 22, No 2 (2020): AGRITECH
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/agritech.v22i2.7914

Abstract

Modifikasi pati biji nangka dapat dilakukan dengan cara fisik (annealing, perlakuan panas lembab, pregelatiniasasi dan ekstrusi) dan cara kimia (eterifikasi, karboksimetilasi, esterifikasi, ikatan silang dan oksidasi). Modifikasi pati biji nangka tersebut dapat merubah sifat fisiko-kimia dari pati biji nangka alami. Perubahan sifat fisiko-kimia trersebut memungkinkan penggunaan pati biji nangka termodifikasi dalam bidang industri pangan. Review ini bertujuan untuk merangkum metode dan sifat fisiko-kimia pati biji nangka termodifikasi.
CRYSTALLINE AND DIGESTIVE CHARACTERISTICS OF HEAT MOISTURE TREATED AND ANNEALED LESSER YAM (Dioscorea esculenta) STARCH Laksmi Putri Ayuningtyas; Ashri Mukti Benita; Desy Triastuti
Jurnal Pangan dan Agroindustri Vol. 10 No. 1: January 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.01.1

Abstract

Hydrothermal modification is a physically safe modification applied in a food product to enhance its functional properties and to extend the starch application in the food industry. Heat Moisture Treatment (HMT) and Annealing (ANN) affect the starch’s functional properties in its crystalline and digestive characteristics. Native starch is modified by HMT with 25% moisture content and 4 hours heating time, by ANN with starch and water ratio of 1:3 (w/w), and 10 hours at 50°C. Modified lesser yam starch by HMT and ANN have different crystalline and digestive characteristics from its native, although the modification do not change its granule morphology. The diffraction pattern of HMT starch is changed from A-type to A+B-type, but not on the ANN starch. Starch content and digestive value decreased, while amylose and resistant starch content increased compared to native starch. Hydrothermally modified starch could be considered as a raw material in thermally stable functional foods.
Co-Authors Arya Putra Sundjaja Desy Triastuti Laksmi Putri Ayuningtyas Nurul Azizah Choiriyah