MODIFIKASI PATI BIJI NANGKA SECARA FISIK DAN KIMIA

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

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

Kualitas Fisik Bakso Daging yang Diiradiasi dengan Sinar Gamma pada Penyimpanan Suhu Ruang

This study was aimed to investigate the meatballs physical qualities that are irradiated with high-doses of gamma rays. This study used the irradiation method with the dosage of 20, 25and 35 kGy and storage at room temperature. For the control (0 kGy), storage was done in the freezer. The results showed that at 0 month, the samples water contents at 20; 25; 35 kGy were 67,03%; 67,50%; 66,67%, with significant difference (p<0.05) to control 68,73%. Water content (%) at 2 months were 65,03%; 66.00%; 67.50% and control 63,23% 2 months hassignificant difference (p<0.05) but still meet the SNI standard (<70%). Optimum water activity was obtained at irradiation dose of 35 kGy. The pH results doses of 20; 25; 35 kGyfor 0 month were 6,35; 6,34; 6,39 and 2 months were 6,59; 6,47; 6,46, respectively. pH of control was 5,87 at 0 month and 6,49 at 2 months. The pH of samples stored for 0 month wererelatively higher than the control pH. At 2-month storage, the pH of the samples was lower than the control, but still meets the standard. Meatball irradiation up to 35 kGy can be used as an alternative for preservation at room temperature.Tujuan penelitian adalah untuk mengetahui kualitas fisik bakso yang telah diiradiasi sinar gamma dosis tinggi. Penelitian menggunakan perlakuan dosis iradiasi sebesar 20, 25, dan 35kGy dengan penyimpanan akhir pada suhu ruang sedangkan untuk kontrol yang tidak diiradiasi (0 kGy), penyimpanan dilakukan dalam freezer. Hasil penelitian menunjukkan bahwa pada penyimpanan 0 bulan, kadar air bakso iradiasi dosis 20; 25; 35 kGy masing-masing 67,03 %; 67,50 %; 66,67 % berbeda nyata (p<0,05) dengan non-iradiasi 68,73 %. Kadar air (%) pada penyimpanan 2 bulan, masing-masing 65,03 %; 66,00 %; 67,50 % dan non iradiasi 63,23 %. Penyimpanan 2 bulan berbeda nyata (p<0,05) namun masih memenuhi standar SNI (<70%). Aktivitas air optimum bakso diperoleh pada dosis iradiasi 35 kGy. Hasil pH menunjukkan bahwa dosis iradiasi 20; 25; 35 kGy penyimpanan 0 bulan masing-masing6,35; 6,34; 6,3 dan penyimpanan 2 bulan masing-masing 6,59; 6,47; 6,46 berbeda nyata terhadap pH bakso kontrol. pH bakso iradiasi penyimpanan 0 bulan relatif lebih tinggi dari pH kontrol. Sedangkan pada penyimpanan 2 bulan, pH bakso iradiasi lebih rendah dari kontrol tetapi masih memenuhi syarat. Iradiasi bakso hingga 35 kGy dapat digunakan sebagai alternatif proses pengawetan bakso pada suhu ruang