Sifat Fisik, Amilograf, dan Morfologi Pati Biji Lai (Durio kutejensis) Asetilasi Menggunakan Asetat Anhidrat

Lai (Durio kutejensis) seed starches have a high retrogradation ability and low paste stability so that its function in food industry is less widespread. This phenomenon can be overcome by starches modification, such as acetylation using asetat anhidrat as modifying agent. This study aims to observe the physical properties of acetate starch such as swelling power and solubility, morphological characteristics, and amylographic properties (retrograde rate, viscosity, gelatinization temperature) and the results will be compared to native starch. Lai seed starches was acetylated using asetat anhidrat 3% and 4%, the reaction time variation was 15, 30, 45 and 60 minutes and the reaction pH used ranged from 8-8.5. Acetylation with a different amount of asetat anhidrat (3% and 4%) and different time of reaction (15, 30, 45, 60 min) give an optimum result of DS in 4% of asetat anhidrat with 15 minute of reaction time. DS that reached at those condition is 0.22 and has the same tipe as native starch (tipe A). The result of FTIR shown that there’s a new peak at 1735 cm-1 was a part of carbonyl group and the weakening of hydroxyl group peak of acetate starch. Acetylation decreased the final viscosity from 1472 cP to 1170 cP, setback value from 172 cM to 31cP, and breakdown from 798 cP to 350 cP. Meanwhile, the pasting temperature increased after acetylation from 71.82 °C to 76.05 °C. These result indicate that acetylation increased the resistance of retrogradation, and high pasting stability

Karakteritik Kimia dan Amilograf (Modified Cassava Flour) Singkong Gajah (Manihot utilissima)

Singkong gajah (Manihot utilissima) is a tuber crop that contains high carbohydrates but its use in food industry is still less when compared to ordinary cassava. Until now there have been many studies on the characteristics of mocaf of ordinary cassava, such as time of fermentation, yeast concentration, and drying techniques, but no one has examined further of the characteristics of mocaf of singkong gajah (MSG), especially in terms of its amylographic properties. This study aims are to examine the chemical characteristics and amilographs of elephant cassava (MSG) mocafs, and compare them to commercial flour. Singkong gajah was fermented using 0.25% yeast of tape by the weight of singkong gajah chips and soaked for 16 hours. Data displayed are based on dry weight and all analyzes were performed in three replications and the results are presented as mean values. MSG contains 0.84% of crude fiber; 84.44% of starch; 2853 cP of peak viscosity value ; 3199 cP of breakdown viscosity ; 680 cP of viscosity of setback ; and 77.10oC of temperature of gelatinization. The high viscosity and resistance to retrogradation and the low temperature of gelatinization indicate that MSG can be applied to cream or sauce soup products, which in the process and the final product requires a very thick starch