Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai
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Accepted
21 April 2022
Published
30 June 2022
Keywords:
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banggai starch, noodles, sago starch, sweet potato, texture
Abstract
Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles. The addition of sago starch and banggai starch to sweet potato noodle dough is to improve the quality of noodles because these two starches are more prone to retrograde. The purpose of this study was to determine the effect of starch type, extrusion temperature, and water addition on the sweet potato noodles’ quality. The types of starch added were sago starch and banggai starch, with extrusion temperature settings, which were 90 and 95°C, and the water additions were 40 and 35%. Analysis was carried out on the characterization of the flour and physical properties of sweet potato noodles. The best noodle processing conditions were with the addition of 15% sago starch, 95°C extrusion temperature, and 40% water added. This formula produced sweet potato noodles with low brightness, having redness and yellowish colour. It had a hardness value above 3000 g, with higher elasticity and elongation than the other formulas, and also had lower adhesiveness and cooking loss value.
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Taqi FM, Subarna S, Muhandri T, Utomo RC. 2018. Efek penambahan propilen glikol alginat dan isolat protein kedelai terhadap mutu fisik dan mutu penerimaan mi jagung. J Teknol Industri Pangan 29: 201-209. https://doi.org/10.6066/jtip.2018.29.2.201
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[WINA] World Instant Noodles Association. 2018. Global demand for instant noodles. https://instantnoodles.org/en/noodles/market.html [01 Desember 2020].
Zhang W, Sun C, He F, Tian J. 2010. Textural characteristics and sensory evaluation of cooked dry chinese noodles based on wheat-sweet potato composite flour. Int J Food Prop 13: 294-307. https://doi.org/10.1080/10942910802338194
Cartabiano-Leite CE, Porcu OM, de Casas AF. 2020. Sweet potato (Ipomoea batatas L. Lam) nutritional potential and social relevance: a review. Int J Eng Res Appl 10: 23-40.
Du C, Jiang F, Jiang W, Ge W, Du S-K. 2020. Physi-cochemical and structural properties of sago starch. Int J Biol Macromol 164: 1785-1793. https://doi.org/10.1016/j.ijbiomac.2020.07.310
Duque SMM, Castro IJL, Flores DM. 2018. Evalua-tion of antioxidant and nutritional properties of sago (Metroxylon sagu Rottb.) and its utilization for direct lactic acid production using immobili-zed Enterococcus faecium DMF78. Int Food Res J 25: 83-91.
Hotz C, Loechl C, Lubowa A, Tumwine JK, Ndeezi G, Masawi AN, Baingana R, Carriquiry A, de Brauw A, Meenakshi JV, Gilligan DO. 2012. Introduction of β-carotene-rich orange sweet potato in rural Uganda resulted in increased vitamin a intakes among children and women and improved vitamin a status among children. J Nutr 142: 1871-1880. https://doi.org/10.3945/jn.111.151829
Kusnandar F, Mutmainah, Muhandri T. 2020. Opti-masi proses pembuatan sohun dari pati ubi banggai (Dioscorea alata). J Pangan Agroin-dustri 8: 163-174. https://doi.org/10.21776/ub. jpa.2020.008.03.6
Koua GAY, Zoue TL, Mégnanou R-M, Niamké SL. 2018. Nutritive profile and provitamin a value of sweet potatoes flours (Ipomoea batatas Lam) consumed in Côte d’Ivoire. J Food Res 7: 36-48. https://doi.org/10.5539/jfr.v7n5p36
Romadhoni M, Harijono. 2015. Karakteristik pasta tepung gembili, pati sagu dan karagenan serta potensinya sebagai bihun. J Pangan Agroin-dustri 3: 53-60.
Miftakhussolikhah, Ariani D, Ervika RNH, Angwar M, Wardah, Karlina LL, Pranoto Y. 2016. Cooking characterization of arrowroot (Maranta arundi-naceae) noodle in various arenga starch substi-tution. Berita Biol 15: 141-148.
Mitra S. 2012. Nutritional status of orange-fleshed sweet potatoes in alleviating vitamin a malnutri-tion through a food-based approach. J Nutr Food Sci 2: 8-10. https://doi.org/10.4172/2155-9600.1000160
Muhandri T, Ahza AB, Syarief R, Sutrisno. 2011. Optimasi proses ekstrusi mi jagung dengan metode permukaan respon. J Teknol Industri Pangan 22: 97-104.
Mulyadi AF, Wijana S. Dewi IA, Putri WI. 2014. Karakteristik organoleptik produk mie kering ubi jalar kuning (Ipomoea batatas) (kajian penam-bahan telur dan CMC). J Teknol Pertanian 15: 25-36.
Nadia L, Wirakartakusumah MA, Andarwulan N, Purnomo E, Koaze H, Noda T. 2014. Charac-terization of physicochemical and functional properties of starch from five yam (Dioscorea alata) cultivars in Indonesia. Int J Chem Eng Appl 5: 489-496. https://doi.org/10.7763/IJCEA. 2014.V5.434
Navale SA, Swami SB, Thakor NJ. 2015. Extrusion cooking technology for foods : a review. J Ready To Eat Food 2: 66-80.
Oloo BO, Shitandi A, Mahungu S, Malinga JB, Rose OB. 2014. Effects of lactic acid fermentation on the retention of beta-carotene content in orange fleshed sweet potatoes. Int J Food Stud 3: 13-33.
https://doi.org/10.7455/ijfs/3.1.2014.a2
Puncha-arnon S, Pathipanawat W, Puttanlek C, Rungsardthong V, Uttapap D. 2008. Effects of relative granule size and gelatinization tempera-ture on paste and gel properties of starch blends. Food Res Int 41: 552-561. https://doi.org/10.1016/j.foodres.2008.03.012
Santiago DM, Kawashima Y, Matsushita K, Noda T, Pelpolage S, Tsuboi K, Kawakami S, Koaze H, Yamauchi H. 2016. Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder. Food Sci Technol Res 22: 307-316. https://doi.org/10.3136/fstr.22.307
Sebben JA, Trierweiler LF, Trierweiler JO. 2017. Orange-fleshed sweet potato flour obtained by drying in microwave and hot air. J Food Process Preserv 41: e12744. https://doi.org/ 10.1111/jfpp.12744
Sobowale S, Bamgbose A, Adeboye AS. 2016. Effect of extrusion variables on the extrudate properties of wheat-plantain noodle. J Food Process Technol 7: 1-5. https://doi.org/10.4172/2157-7110.1000547.
Shan S, Zhu K-X, Peng W, Zhou HM. 2013. Physicochemical properties and salted noodle-making quality of purple sweet potato flour and wheat flour blends. J Food Process Preserv 37: 709-716. https://doi.org/10.1111/j.1745-4549.20 12.00686.x
Sharma N, Bhatia S, Chunduri V, Kaur S, Sharma S, Kapoor P, Kumari A, Garg M. 2020. Pathoge-nesis of celiac disease and other gluten related disorders in wheat and strategies for mitigating them. Front Nutr 07: 1-26. https://doi.org/10.3389/fnut.2020.00006
Shelar GA, Gaikwad ST. 2019. Extrusion in food processing: An overview. Pharma Innov J 8: 562-568.
Taqi FM, Subarna S, Muhandri T, Utomo RC. 2018. Efek penambahan propilen glikol alginat dan isolat protein kedelai terhadap mutu fisik dan mutu penerimaan mi jagung. J Teknol Industri Pangan 29: 201-209. https://doi.org/10.6066/jtip.2018.29.2.201
Teye E, Agbemafle R, Lamptey PF. 2018. Develop-ment and examination of sweet potato flour fortified with indigenous underutilized seasonal vegetables. Beverages 4: 1-10. https://doi.org/ 10.3390/beverages4010005
Thuy NM, Chi NTD, Huyen THB, Tai NV. 2020. Orange-fleshed sweet potato grown in viet nam as a potential source for making noodles. Food Res 4: 712-721. https://doi.org/10.26656/fr.201 7.4(3).390
Wang Q, Li L, Zheng X. 2021. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 344: 128700. https://doi. org/10.1016/j.foodchem.2020.128700
Wagner JR, Mount EM, Giles HF. 2014. Extrusion: The Definitive Processing Guide and Hand-book. Second edi. Kislington: Elsevier Inc.
[WINA] World Instant Noodles Association. 2018. Global demand for instant noodles. https://instantnoodles.org/en/noodles/market.html [01 Desember 2020].
Zhang W, Sun C, He F, Tian J. 2010. Textural characteristics and sensory evaluation of cooked dry chinese noodles based on wheat-sweet potato composite flour. Int J Food Prop 13: 294-307. https://doi.org/10.1080/10942910802338194
Authors
AmbarwatiK., SyamsirE., & YasniS. (2022). Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai. Jurnal Teknologi Dan Industri Pangan, 33(1), 11-20. https://doi.org/10.6066/jtip.2022.33.1.11
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