KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI HIDROTERMAL UBI JALAR UNGU
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Published
29 June 2018
Keywords:
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functional, hydrothermal, physicochemical, purple sweet potato, starch modification
Abstract
Starch is a processed product from sweet potato widely used in foods product. However, in general native sweet potato starch has constrains that often inhibits its application in food products. Starch hydrothermal modification might overcome the problem. This study aimed to study the effect of hydrother-mal treatment on the physicochemical and functional characteristics of purple sweet potato starch. The study was conducted in two stages, i.e. modification of starch purple sweet potato variety antin-3 hydrothermally, i.e. using moisture content of 30, 50% and heating temperature of 55 and 75°C, and characterization of the physicochemical and functional properties of the modified starch. The yield of starch from purple sweet potato by wet extraction method was 16.81±1.48%. Hydrothermal treatment on the purple sweet potato starch did not alter the concentration of starch, amylose and amylopectin. The natural and hydrothermal starches had polygonal granular shape. The swelling power of the hydrothermal starch incubated at 75°C was higher than that of incubated at 55°C, while the hydrothermal starch solubility was lower than the natural starch. The natural and hydrothermal starches of purple sweet potato had an A-type starch gelatinization profile. Hydrothermal treatment of starch with 50% moisture content at 75°C could change the functional properties of starch, i.e increased the proportion of slowly digestible starch by 22%.
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Richana N, Ratnaningsih, Haliza W. 2012. Teknologi Pascapanen Jagung. 11. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor.
Schoch TJ, Maywald E. 1968. Preparation and properties of various legume starches. Cereal Chem 45: 564-573.
Shariffa YN, Uthumporn U, Karim AA, Zaibunnisa AH. 2017. Hydrolysis of native and annealed ta-pioca and sweet potato starches at subgelatini-zation temperature using a mixture of amylolytic enzymes. Int Food Res J 24: 1925-1933.
Soison B, Jangchud K, Jangchud A, Harnsilawat T, Piyachomkwan K. 2015. Characterization of starch in relation to flesh colors of sweet potato varieties. Int Food Res J 22: 2302-2308.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan N, Kusnandar F. 2011. Karakterisasi tapioka dari lima varietas ubi kayu (Manihot utilisima Crantz) asal lampung. J Agrotek 5: 93-105.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan N, Kusnandar F. 2012. Pengaruh proses heat-moisture treatment (HMT) terhadap karakteris-tik fisikokimia pati. J Teknol Industri Pangan 23: 100-106.
Trinh KS, Lee CJ, Choi SJ, Moon TW. 2012. Hydrothermal treatment of water yam starch in a non-granular state: slowly digestible starch content and structural characteristics. J Food Sci 77: C574-C581. DOI: 10.1111/j.17503841. 2012.02703.x
Tsakama M, Mwangwela AM, Manani TA, Mahayu NM. 2010. Physicochemical and pasting pro-perties of starch extracted from eleven sweet-potato varieties. Afr J Food Sci Tech 1: 090 098.
Wang S, Li C, Copeland L, Niu Q, Wang S. 2015. Starch retrogradation-a comprehensive review. Compr Rev Food Sci F 14: 568-585. DOI: 10.11 11/1541-4337.12143.
Zavareze EDR, Dias ARG. 2011. Impact of heat-moisture treatment and annealing in starches-A review. Carbohyd Polym 83: 317-328. DOI: 10. 1016/j.carbpol.2010.08.064.
Zeng F, Ma F, Kong F, Gao Q, Yu S . 2015. Physi-cochemical properties and digestibility of hydro-thermally treated waxy rice starch. Food Chem 172: 92–98. DOI: 10.1016/j.foodchem.2014.09. 020.
Alcázar-Alay SC, Meireles MAA. 2015. Physicoche-mical properties, modifications and applications of starches from different botanical sources. Food Sci Tech 35: 215-236. DOI: 10.1590/1678 -457X.6749.
Andarwulan N, Kusnandar F, Herawati. 2011. Ana-lisis Pangan. 166-167. Dian Rakyat, Jakarta.
Brumovsky JO, Thompson DB. 2001. Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch. Cereal chem 78: 680-689. DOI: 10.1094/CCHEM.2001.78.6.680
Choi I, Han O, Chun J, Kang C, Kim K, Kim Y, Cheong Y, Park T, Choi J, Kim K. 2012. Hydra-tion and pasting properties of oat (Avena sativa) flour. Prev Nutr Food Sci 17: 87-91. DOI: 10. 3746/pnf.2012.17.1.087.
Chung HJ, Liu Q, Hoover R. 2009. Impact of an-nealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohyd Polym 75: 436-447. DOI: 10.1016/j.carbpol.2008.08.006.
Faridah DN, Fardiaz D, Andarwulan N, Sunarti TC. 2014. Karakteristik sifat fisikokimia pati garut (Maranta arundinaceae). Agritech 34: 14-21. DOI: 10.22146/agritech.9517.
Ginting E, Yulifianti R, Yusuf M. 2014. Ubi jalar se-bagai bahan diversifikasi pangan lokal. Pangan 23: 194-207.
Ginting E, Y. Widodo, S.A. Rahayuningsih, M. Yusuf. 2005. Karakteristik pati beberapa varie-tas ubi jalar. Penelitian Pertanian Tanaman Pa-ngan 24: 8-18.
Interpares P, Haryadi, Cahyanto MN. 2015. Penga-ruh retrogradasi pada pembuatan sohun pati ja-gung terhadap karakteristik fisikokimia produk dan aktivitas prebiotiknya. Agritech 35: 192-199. DOI: 10.22146/agritech.9406.
Kong X, Kasapis S, Zhu P, Sui Z, Bao J, Corke H. 2016. Physicochemical and structural charac-teristics of starches from Chinese hull-less bar-ley cultivars. Int J Food Sci Tech 51: 509–518. DOI: 10.1111/ijfs.12984.
Luna P, Herawati H, Widowati S, Prianto AB. 2015. Pengaruh kandungan amilosa terhadap karak-teristik fisik dan organoleptik nasi instan. J penelitian pascapanen pertanian 12: 1–10. DOI: 10.21082/jpasca.v12n1.2015.1-10.
Miao M, Jiang B, Cui SW, Zhang T, Jin Z. 2015. Slowly digestible starch - a review. Crit Rev Food Sci 55: 1642–1657. DOI: 10.1080/104083 98.2012.704434.
Miao M, Zhang T, Mu W, Jiang B. 2010. Effect of controlled gelatinization in excess water on di-gestibility of waxy maize starch. Food Chem 119: 41–48. DOI: 10.1016/j.foodchem.2009.05. 035.
Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. DOI: 10.1021/ac60147a030.
Nazhrah, Julianti E, Masniary L. 2014. Pengaruh proses modifikasi fisik terhadap karakteristik pati dan produksi pati resisten dari empat varie-tas ubi kayu (Manihot esculenta). J Rekayasa Pangan dan Pertanian 2: 1-9.
Oktavia AD, Idiawati N, Destiarti L. 2013. Studi awal pemisahan amilosa dan amilopektin pati ubi ja-lar (Ipomoea batatas Lam) dengan variasi kon-sentrasi n-butanol. J Kimia Khatulistiwa 2: 153-156.
Polnaya FJ, Breemer R, Augustyn GH, Tuhumury HCD. 2015. Karakteristik sifat-sifat fisikokimia pati ubi jalar, ubi kayu, keladi dan sagu. Agrini-mal 5: 37-42.
Rahayuningsih SA, Jusuf M, Wahyuni TS. 2012. Perkembangan umbi dan pembentukan pati klon-klon harapan ubijalar kaya ß-karotin dan antosianin pada berbagai umur panen. Prosi-ding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi: 580-589.
Richana N, Ratnaningsih, Haliza W. 2012. Teknologi Pascapanen Jagung. 11. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor.
Schoch TJ, Maywald E. 1968. Preparation and properties of various legume starches. Cereal Chem 45: 564-573.
Shariffa YN, Uthumporn U, Karim AA, Zaibunnisa AH. 2017. Hydrolysis of native and annealed ta-pioca and sweet potato starches at subgelatini-zation temperature using a mixture of amylolytic enzymes. Int Food Res J 24: 1925-1933.
Soison B, Jangchud K, Jangchud A, Harnsilawat T, Piyachomkwan K. 2015. Characterization of starch in relation to flesh colors of sweet potato varieties. Int Food Res J 22: 2302-2308.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan N, Kusnandar F. 2011. Karakterisasi tapioka dari lima varietas ubi kayu (Manihot utilisima Crantz) asal lampung. J Agrotek 5: 93-105.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan N, Kusnandar F. 2012. Pengaruh proses heat-moisture treatment (HMT) terhadap karakteris-tik fisikokimia pati. J Teknol Industri Pangan 23: 100-106.
Trinh KS, Lee CJ, Choi SJ, Moon TW. 2012. Hydrothermal treatment of water yam starch in a non-granular state: slowly digestible starch content and structural characteristics. J Food Sci 77: C574-C581. DOI: 10.1111/j.17503841. 2012.02703.x
Tsakama M, Mwangwela AM, Manani TA, Mahayu NM. 2010. Physicochemical and pasting pro-perties of starch extracted from eleven sweet-potato varieties. Afr J Food Sci Tech 1: 090 098.
Wang S, Li C, Copeland L, Niu Q, Wang S. 2015. Starch retrogradation-a comprehensive review. Compr Rev Food Sci F 14: 568-585. DOI: 10.11 11/1541-4337.12143.
Zavareze EDR, Dias ARG. 2011. Impact of heat-moisture treatment and annealing in starches-A review. Carbohyd Polym 83: 317-328. DOI: 10. 1016/j.carbpol.2010.08.064.
Zeng F, Ma F, Kong F, Gao Q, Yu S . 2015. Physi-cochemical properties and digestibility of hydro-thermally treated waxy rice starch. Food Chem 172: 92–98. DOI: 10.1016/j.foodchem.2014.09. 020.
Authors
HabibahF., YasniS., & YulianiS. (2018). KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI HIDROTERMAL UBI JALAR UNGU. Jurnal Teknologi Dan Industri Pangan, 29(1), 69-76. https://doi.org/10.6066/jtip.2018.29.1.69
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