MODIFIKASI PATI SEDERHANA DENGAN METODE FISIK, KIMIA, DAN KOMBINASI FISIK – KIMIA UNTUK MENGHASILKAN TEPUNG PRAMASAK TINGGI PATI RESISTEN YANG DIBUAT DARI JAGUNG, KENTANG, DAN UBI KAYU
ABSTRACT: The research
was conducted to
evaluate a resistant
starch formation in
pre-cooked flour made of
various native starches
using different method
of precooking. The
raw materials used as the source of native starches were corn, potato
and cassava. The types of respective treatment were the physical method, i.e.
boiling the raw materials followed by cooling
at 4˚C; the
chemical modification was
carried out by
boiling the raw
materials in Ca(OH)2 solution;
and the combined
method of physical
and chemical which
was performed by boiling
the raw materials
in Ca(OH)2 solution
then cooling at
4˚C. Each treatment was
aimed to produce
a specific effect
on the starch,
i.e. To promote
retro gradation (the physical
method), cross-linking (the
chemical modification), and
the both of them (the combined method). The treated
samples were then dried and milled to obtain the pre-cooked flour.
The results showed
that the method
of pre-cooking affected
the chemical composition of the
individual corn, potato,
and cassava flours.
The degree of
resistant starch formed varied with the raw materials as well
as the method of pre-cooking. The combined method of physical and chemical
pre-cooking applied on the corn starch produced the highest level of resistant
starch (9.98%).
Key words: resistant starch, starch modification,
pre-cooking treatment, cross-linking
Penulis: Siti Narsito Wulan, Ella Saparianti, Simon B.Widjanarko dan Nina
Kurnaeni
Kode Jurnal: jppertaniandd060005
