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All Journal ADITYA - Pendidikan Bahasa dan Sastra Jawa Jurnal Ilmiah Mahasiswa FEB JBTI : Jurnal Bisnis : Teori dan Implementasi Jurnal Litbang Industri Majalah Kesehatan Masyarakat Aceh (MaKMA) Journal of Metallurgical Engineering and Processing Technology Jurnal Litbang Industri Journal of Indonesian Economy and Business Journal of Social Empowerment Jurnal Ilmiah Farmasi Simplisia
Tri Wahyuningsih
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Journal : Jurnal%20Litbang%20Industri

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Pengaruh waktu hidrolisis dan konsentrasi HCl terhadap karakteristik pati termodifikasi dari bengkuang (Pachyrrhizus erosus) Gustri Yeni; S Silfia; Wilsa Hermianti; Tri Wahyuningsih
Jurnal Litbang Industri Vol 8, No 2 (2018)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (503.4 KB) | DOI: 10.24960/jli.v8i2.4334.53-60

Abstract

Tepung bengkuang dapat dimanfaatkan sebagai penyalut tipis (enkapsulan) bahan aktif. Untuk memenuhi spesifikasi produk tersebut tepung bengkuang perlu dilakukan modifikasi. Tujuan dari penelitian ini adalah mempelajari pengaruh hidrolisis asam terhadap pati secara lambat untuk menghasilkan tepung termodifikasi dari bengkuang dengan karakteristik fisiko-kimia yang dapat dimanfaatkan sebagai  enkapsulan. Proses hidrolisis asam tepung bengkuang menggunakan variasi perlakuan waktu hidrolisis (24, 48, dan 72 jam) dan konsentrasi HCl (1%, 2%, dan 3%). Hasil penelitian menunjukkan perlakuan optimal diperoleh pada waktu hidrolisis 72 jam dan konsentrasi HCl 2% dengan nilai derajat polimerisasi (DP) 22,34 yang sudah memenuhi persyaratan jika digunakan sebagai matrik enkapsulan. Karakteritik dari tepung termodifikasi pada kondisi ini adalah kadar air 16,47%, kadar abu 1,17%, amilosa 31,01%, viskositas 155cP, kelarutan 80,83%, dan aktivitas antioksidan (IC50) 148 μgml-1. Morfologi granula tepung  hasil uji dengan mikroskop dan SEM bentuknya tidak terlalu banyak mengalami perubahan pada hidrolisis asam. AbstractJicama flour can be used as a thin coating (encapsulation) of an active ingredients. To meet the specifications of the product, jicama flour needs to be modified. The purpose of this study was to study the effect of acid hydrolysis on starch slowly to produce jicama modified flour with physico-chemical characteristics that could be used as an encapsulants. The process of acid hydrolysis of jicama flour using treatment variations of hydrolysis time (24, 48, and 72 hours) and HCl concentrations (1, 2, and 3%). The results showed that the optimal treatment was obtained at 72 hours hydrolysis and 2% HCl concentration with a polymerization degree (DP) of 22.34 which met the requirements if used as an encapsulation matrix. The characteristics of the modified flour in this condition were water content 16.47%, ash content 1.17%, amylose 31.01%, viscosity 155cP, solubility 80.83%, and antioxidant activity (IC50) 148 μgml-1. The test results of flour granular morphology with microscopy and SEM did not change too much in acid hydrolysis.
Co-Authors Agus Sukarno Baroroh Dwi Nurhayati Etik Susiani Gustri Yeni Kharisma Arief Abdullah Rini Handayani S Silfia Sugiyono Sugiyono Titik Kusmantini Wahyu Pamungkas Wilsa Hermianti Yulfida Yulfida Yuli Liestyana