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

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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

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Jp Pertanian dd 2006