PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE
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Published
27 December 2019
Abstract
Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the industry. Starch in sorghum flour requires long cooking time and high cooking temperature, therefore modifications is needed to improve the properties of the sorghum starch. Enzymatic modification using α-amylase at (0, 200, 400, and 600 units/g) was selected. The results showed that modification using α-amylase of 200 units/g flour produced better characteristics of modified sorghum flour. The α-amylase modified flour has A type pattern of amylography, gelatinization temperature of 78.77°C, peak viscosity of 1266.67 BU, starch content of 48.41%, amylose content of 15.77%, and amylopectin content of 32.64%. The characteristics make the flour suitable for use in the manufacture of extrusion products.
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Palabiyik I, Yildiz O, Toker OS, Cavus M, Ceylan MM, Yurt B. 2016.
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Suarni. 2016. Peranan sifat fisikokimia sorgum da-lam diversifikasi pangan dan industri serta pros-pek pengembangannya. J Litbang Pertanian 35: 99-110. DOI: 10.21082/jp3.v35n3.2016.p99-110.
Tan HZ, Li ZG, Tan B. 2009. Starch noodles: Histo-ry, classification, materials, processing, struc-ture, nutrition, quality evaluating, and improving. Food Res Int 42: 551-576. DOI: 10.1016/j.food res.2009.02.015.
Yan H, Zhengbiao GU. 2010. Morphology of modi-fied starched prepared by different methods. Food Res Int 43: 767-772. DOI: 10.1016/j.food res.2009.11.013.
Zhu F. 2018. Relationships between amylopectin in-ternal molecular structure and physicochemical properties of starch. Trends Food Sci Technol 78: 234-242. DOI: 10.1016/j.tifs.2018.05.024.
Beta T, Corke H. 2011. Noodle quality as related to sorghum starch properties. Cereal Chem 78: 417-420. DOI: 10.1094/CCHEM.2001.78.4.417.
Deka D, Sit N. 2016. Dual modification of taro starch by microwave and other heat moisture treat-ment. Int J Biol Macromol 92: 416-422. DOI: 10.1016/j.ijbiomac.2016.07.040.
Elkhalifa AEO, Bernhardt R. 2010. Influence of grain germination on functional properties of sorghum flour. Food Chem 121: 387-392. DOI: 10.1016/j. foodchem.2009.12.041.
Herawati H. 2012. Teknologi proses food ingredient dari tapioka termodifikasi. J Litbang Pertanian 31: 68-76.
Karmakar R, Ban DK, Ghosh U. 2014. Comparative study of native and
modified starches isolated from conventional and nonconventional sour-ces. Int Food Res J 21: 597-602.
Kaur B, Arifin F, Bhat R, Karim AA. 2012. Progress in starch modification in the last decade. Food Hydrocolloid 26: 398-404. DOI: 10.1016/j.food hyd.2011.02.016.
Kulamarva AG, Sosle VR, Raghavan GSV. 2009. Nutritional and rheological properties of sor-ghum. Int J Food Prop 12: 55-69. DOI: 10.1080/ 10942910802252148.
Lestari P, Koh H. 2013. Evaluasi kandungan protein dan sifat pasta beras japonica dengan marka DNA. Berita Biologi 12: 141-152.
Medikasari, S. Nurdjanah, N. Yuliana, Lintang N. 2009. Sifat amilografi pasta pati sukun termodi-fikasi menggunakan sodium Tripolifosfat. J Teknol Industri Hasil Pertanian 14: 173-177.
Murtiningrum, Lisangan MM, Edoway Y. 2012. Pe-ngaruh preparasi ubi jalar (Ipomoe batatas) se-bagai bahan pengental terhadap komposisi ki-mia dan sifat organoleptik saus buah merah (Pandanus Conoideus L). Agrointek 6: 1-7.
Mokrane H, Amoura H, Bensemra NB, Courtin CM, Delcour JA, Nadjemi B. 2010. Assesment of Algerian sorghum protein quality (Sorghum bi-color (L.) Moench) using amino acid analysis and in vitro pepsin digestibility. Food Chem 121: 719-723. DOI: 10.1016/j.foodchem.2010.0 1.020.
Neelam K, Vijay S, Lalit S. 2012. Various techniques for the modification of starch and the applica-tions of its derivatives. Int Res J Pharm 3: 25-37.
Palabiyik I, Yildiz O, Toker OS, Cavus M, Ceylan MM, Yurt B. 2016.
Investigating the addition of enzymes in gluten-free flours–The effect on pasting and textural properties LWT-Food Sci Technol 69: 633-641. DOI: 10.1016/j.lwt.2016. 01.019.
Suarni. 2016. Peranan sifat fisikokimia sorgum da-lam diversifikasi pangan dan industri serta pros-pek pengembangannya. J Litbang Pertanian 35: 99-110. DOI: 10.21082/jp3.v35n3.2016.p99-110.
Tan HZ, Li ZG, Tan B. 2009. Starch noodles: Histo-ry, classification, materials, processing, struc-ture, nutrition, quality evaluating, and improving. Food Res Int 42: 551-576. DOI: 10.1016/j.food res.2009.02.015.
Yan H, Zhengbiao GU. 2010. Morphology of modi-fied starched prepared by different methods. Food Res Int 43: 767-772. DOI: 10.1016/j.food res.2009.11.013.
Zhu F. 2018. Relationships between amylopectin in-ternal molecular structure and physicochemical properties of starch. Trends Food Sci Technol 78: 234-242. DOI: 10.1016/j.tifs.2018.05.024.
Authors
WulandariE., SukarminahE., MardawatiE., & FuriH. L. (2019). PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE. Jurnal Teknologi Dan Industri Pangan, 30(2), 173-179. https://doi.org/10.6066/jtip.2019.30.2.173
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