Sifat Fisikokimia Pati Sagu Termodifikasi dengan Metode Oksidasi Menggunakan Natrium Hipoklorit
Abstract
Indonesia has the largest sago plantation area in the world with sago flour production up to 6.84 metric ton a year. Based on this data, sago starch has the potential to be utilized as food ingredients. However, some of its physicochemical characteristics have weaknesses and become its limitation in the processing and its application on food products. Therefore, the modification process of sago starch by oxidation method could be used to change its characteristics. Oxidation was done by adding 1%, 2%, and 3% sodium hypoclorite for 30, 60, 90, and 120 minutes. Physicochemical characteristics of native and oxidized sago starch were measured for comparing their swelling power, solubility, gel strength, whiteness index, syneresis, and paste viscosity profile. The results showed that the carboxyl content increased and the amylose content decreased by the process. As compared to native sago starch, oxidation decreased swelling power capability, increased solubility, gel strength, whiteness index, also increased syneresis at the beginning of oxidation process but decreased with increasing time of oxidation and NaOCl concentration. Oxidation also affected the paste viscosity profile by increasing the pasting temperature, decreasing the peak viscosity, holding viscosity, breakdown viscosity, final viscosity, and setback viscosity. These results showed that oxidized sago starch was better physicochemical characteristic than that of native starch in term of increasing the heat and shear resistant and reducing the tendency of retrogradation.
Downloads
References
Adebowale KO, Lawal OS. 2003. Functional properties and retrogradation behavior of native and chemically modified starch of mucuna bean (Mucuna pruriens). J Sci Food Agric 83: 1541–1546. DOI: 10. 1002/jsfa.1569.
Ali TM, Hasnain A. 2013. Morphological, Physico-chemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch. Int J Food Properties 17(3): 523-535. DOI: 10.1080/10942 912.2012. 654558.
Aliawati G. 2003. Teknik analisis kadar amilosa dalam beras. Bul Teknik Pertanian 8: 82-84.
Ashogbon AO, Akintayo ET. 2012. Morphological, functional and pasting properties of starches separated from rice cultivars grown in Nigeria. Int Food Research J 19(2): 665-671.
Benkeblia N. 2014. Potato Starches: Properties, Modification, and Nutrition. Di dalam: Poly-saccharides: Natural Fibers in Food and Nutrition. Benkeblia N, editor. Boca Raton (US): CRC Press.
[BSN] Badan Standarisasi Nasional. 2008. Tepung Sagu. SNI 3729:2008. Jakarta (ID): BSN
Cai J, Man J, Huang J, Liu Q, Wei W, Wei C. 2015. Relationship between structure and functional properties of normal rice starches with different amylose contents. Carbohyd Polym 125: 35–44. DOI: 10.1016/j.carbpol. 2015. 02.067.
Chan H, Leh CP, Bhat R, Senan C, Williams PA, Karim AA. 2011. Molecular structure, rheological and thermal characteristics of ozone-oxidized starch. Food Chem 126: 1019–1024. DOI: 10.1016/ j.foodchem.2010.11.113.
Chavez-Murillo CE, Wang Y, Bello-Perez LA. 2008. Morphological, physicochemical, and structural characteristic of oxidized barley and corn starches. Starch/Starke 60:634-645. DOI: 10.1002/star.20080 0016.
Chen Z, Schols HA, Voragen AGJ. 2003. Physi-cochemical properties of starches obtained from three varieties of Chinese sweet potatoes. J food Sci 68: 431-437.
Dias ARG, Zavareza ER, Helbig E, De Moura FA, Vargas CG, Ciacco CF. 2011. Oxidation of fermented cassava starch using hydrogen peroxide. Carbohyd Polym 86: 185-191.
[FAO] Food and Agriculture Organization. 2001. FAO Food and Nutrition Paper 52 Addendum 9. Food and Agriculture Organization of the United Nations.
Flach M. 1993. Problems and prospects of present sago palm development. Sago Palm 1: 8-17.
Fonseca LM, Goncalves JR, Halal SLME, Pinto VZ, Dias ARG, Jaccques AC, Zavareze ER. 2015. Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films. LWT- Food Sci Technol 714-720.
FSANZ [Food Standards Australia New Zealand]. 2013. Processing Aids. [Internet]. http://www.food stan-dards.gov.au/code/Documents/1.3.3%20Processing%20Aids%20v144.docx. [2016 Desember 15].
Garrido LH, Schnitzler E, Zortea MEB, Rocha TS, Demiate IM. 2012. Physischochemical properties of cassava starch oxidized by sodium hypochlorite. J Food Sci Technol DOI: 10.1007/ s13197-012-0794-9.
Gumul D, Krystyjan M, Buksa K, Ziobro R, Zieba T. 2013. The influence of oxidation, extrusion, and oxidation/extrusion on physicochemical properties of potato starch. Starch/Starke 65: 1-9. DOI: 10.100 2/star.201300069.
Karim AA, Pei-Lang Tie A, Manan DMA, Zaidul SM. 2008. Starch from the sago (Metroxylon sagu) palm tree- properties, prospect, and challenges as a new industrial for food and other uses. Comprehensive Reviews in Food Science and Food Safety 7: 215-228.
Kasemsuwan T. 1995. Characterization and Food Application of High Amylose and Other Varieties of Starch. [Disertasi]. Iowa : Iowa State University.
Kong X, Zhu P, Sui Z, Bao J. 2015. Physico-chemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelati-nisation temperature combi-nations. Food Chemistry 172: 433–440. DOI: 10. 1016/j.foodchem.2014.09. 085.
Kuakpetoon D, Wang Y. 2001. Characterisation of different starches oxidised by hypochlorite. Starch/ Starke 53: 211–218.
Kuakpetoon D, Wang Y. 2006. Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content. Carbohyd Res 341: 1896–1915.
Kusnandar F. 2010. Kimia Pangan Komponen Makro. Jakarta (ID): Dian Rakyat.
Lawal OS, Adebowale KO, Ogunsawi BM, Barba LL, Ilo NS. 2005. Oxidized and acid thinned starch derrivatives of hybrid maize: Functional charac-teristic, wide-angle X-ray diffractome-try, and thermal properties. Int J Biological Macromolecules (35): 71-79. DOI: 10.1016/j.ijbiomac.2004.12.004.
Li JH, Vasanthan T. 2003. Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker. Food Res Int 36: 381–386. DOI: 10. 1016/S0963-9969(02)00230-2.
Sangseethong K, Sriroth K. 2009. The Effect of Reaction Temperature on Hypochlorite Oxidation of Cassava Starch. Starch Update: the 5th International Confe-rence on Starch Technology 177-182.
Sanchez-Rivera MM, Garcia Suarez FJL, Velaz-quez del Valle M, Gutierrez-Meraz, Bello-Perez LA. 2005. Partial characterization of banana starches oxidized by different levels of sodium hypochlorite. Carbohyd Polym 62: 50–56.
Sandhu KS, Kaur M, Singh N, Lim S. 2008. A comparison of native and oxidized normal and waxy corn straches: Physicochemical, thermal, morpho-logical, and pasting properties. LWT 41: 1000-1010. DOI: 10.1016/j.lwt.2007.07.012.
Singh N, Kaur L, Sandhu KS, Kaur J, Nishinari K. 2006. Relationship between physicochemical, morpholo-gical, thermal, rheological properties of rice starches. Food Hydrocolloids 20: 532–542.
Singh J, Kaur L, McCarthy OJ. 2007. Factors influencing the physicochemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review. Food Hydrocolloids 21: 1–22.
Spier F, Zavareze ER, Silva RM, Elias MC, Dias ARG. 2013. Effect of alkali and oxidative treatments on the physicochemical, pasting, thermal and morpholo-gical properties of corn starch. J Sci Food Agric 93: 2331–2337. DOI: 10.1002/jsfa.6049.
Syakir M, Karmawati E. 2013. Potensi tanaman sagu (Metroxylon spp.) sebagai bahan baku bioenergi. Perspektif 12(2): 57-64.
Tethool EF, Jading A, Santoso B. 2012. Characterization of physicochemical and baking expansion properties of oxidized sago starch using hydrogen peroxide and sodium hypochlorite catalyzed by uv irradiation. Food Science Quality Management 10: 1-11.
Vanier NL, Zavareze ER, Ppinto VZ, Klein B, Botelho FT, Dias ARG, Elias MC. 2012. Physicochemical, crystallinity, pasting and mor-phological properties of bean starch oxidised by different concentrations of sodium hypochlorite. Food Chem 131: 1255–1262. DOI: 10.1016/j.foodchem.2011.09.114.
Wang S, Li C, Copeland L, Niu Q, Wang S. 2015. Starch retrogradation: A comprehensive review. Compre-hensive Reviews Food Science Food Safety 14: 568-585.
Wattanachant S, Muhammad SKS, Hashim DM, Rahman RA. 2002. Suitability of sago starch as a base for dual-modification. J Sci Technol 24(3): 431-438.
Xiao H, Lin Q, Liu G, Yu F. 2012. A comparative study of the characteristics of cross-linked. oxidized and dual-modified rice starches. Molecules 17: 10946-10957.
Yu S, Ma Y, Menager L, Sun D. 2012. Physicochemical properties of starch and flour from different rice cultivars. Food Bioprocess Technol 5: 626–637. DOI: 10.1007/ s11947-010-0330-8.
Zavareze ER, Pinto VZ, Klein B, Halal SLME, Elias MC, Prentice-Hernandez C, Dias ARG. 2012. Develop-ment of oxidised and heat-moisture treated potato starch film. Food Chem 132: 344-350.
