D. Evaluasi Pengaruh Faktor Proses dan Penentuan Kondisi HMT Terpilih
V. SIMPULAN DAN SARAN
A. Simpulan
Dari hasil penelitian diketahui bahwa proses ekstraksi pati walur memberikan rendemen sebesar 5.76-9.83 %bb. Reduksi oksalat yang dilakukan pada pati walur membuat rendemen eksrtaksi pati berkurang menjadi 2.94-5.29 %bb. Penentuan waktu HMT dilakukan untuk mengetahui waktu minimum yang harus digunakan untuk melakukan proses HMT. Dari penentuan penetrasi panas dalam wadah dan profil amilograf didapat waktu minimum untuk memulai proses HMT yaitu 6 jam. Adapun profil amilograf yang diinginkan adalah suhu pasting yang tinggi dan viskositas pasta pati yang stabil selama pemanasan dicirikan dengan penurunan viskositas
breakdown relatif terhadap gel pati kontrol.
Modifikasi HMT dengan menggunakan oven udara kering mampu merubah profil pasting, kapasitas pembengkakan, karakteristik tekstur gel, kestabilan terhadap sineresis, dan karakteristik termal pelelehan granula pati walur. Modifikasi HMT mampu meningkatkan suhu
pasting dan menurunkan viskositas puncak (VP), viskositas breakdown (VBD), dan viskositas
balik (VB) pada pati walur. Pati walur hasil modifikasi HMT juga menunjukkan penurunan kapasitas pembengkakan jika dibandingkan dengan pati kontrol. Selain itu, pati walur HMT juga menunjukkan kenaikan nilai kekerasan gel, dan penurunan nilai elastisitas, nilai kohesifitas, dan nilai kelengketan pada gel pati walur. Pada akhirnya, HMT pada pati walur cenderung menurunkan kestabilan terhadap sineresis.
Profil utama yang perlu diperhatikan dalam perlakuan HMT adalah ketahanan pati terhadap panas. Hal ini terlihat dari penurunan viskositas breakdown dan diperjelas dengan penurunan viskositas breakdown relatif. Berdasarkan penurunan viskositas breakdown relatif, pati walur HMT pada suhu 110oC selama 6 jam menunjukkan penurunan yang paling signifikan jika dibandingkan dengan kontrol. Oleh karena itu, pati walur HMT pada suhu 110oC selama 6 jam dipilih untuk analisis lanjut pengaruh HMT dengan oven udara kering terhadap karakteristik fungsional pati termodifikasi.
Pemanasan dengan menggunakan oven udara kering untuk proses HMT terlihat mampu meningkatkan suhu awal pelelehan (To), suhu puncak pelelehan (Tp), dan suhu akhir pelelehan (Tc) pada granula pati walur. Proses HMT juga sedikit meningkatkan kisaran suhu pelelehan granula dan menurunkan ΔH pelelehan granula pati walur. Tidak ada perbedaan yang berarti pada morfologi granula pati walur setelah melalui proses HMT.
B. Saran
Beberapa saran yang dapat diberikan untuk tindak lanjut dari hasil penelitian ini antara lain:
1. Penelitian lebih lanjut tentang pengaruh kadar air dalam HMT pati walur.
DAFTAR PUSTAKA
[AACC] Approved Method of the American Association of Cereal Chemists. 2000. Method 61-02. AACC St. Paul, MN.
[AOAC] Analysis of the Association of Official Agriculture Chemistry. 1990. Official Methods of Analysis, 16th Edition. AOAC International, Gaithersburg, Maryland.
[AOAC] Analysis of the Association of Official Agriculture Chemistry. 1995. Official Methods of Analysis, 16th Edition. AOAC International, Gaithersburg, Maryland.
Abraham, T.E. 1993, Stabilization of paste viscosity of cassava by heat moisture treatment. Starch/Starke, 45: 131-135. Di dalam Collado, L.S. dan H. Corke 1999. Heat moisture treatment effect on sweet potato starch differing in amylose content. Journal of Food Chemistry, 65: 339-346.
Abo-El-Fetoh, S.M., Al-Sayed, H.M.A. dan Nabih, N.M.N. 2010. Physicochemical properties of starch extracted from different sources and their appication in pudding and white sauce. World Journal of Dairy and Food Sciences. 5 (2): 173-182.
Adebowale, K.O. dan Lawal, O.S. 2002. Effect of annealing and heat moisture conditioning on the physicochemical characteristics of bambarra groundnut (Voandzeia subterranea) starch. Nahrung-Food, 46: 311–316.
Adebowale, K.O., Afolabi, T.A. dan Olu-Owolabi, B.I. 2005. Hydrothermal treatments of finger millet (Eleusine coracana) starch. Food Hydrocolloids, 19: 974–983.
Ahmad, L. 2009. Modifikasi fisik pati jagung dan aplikasinya untuk perbaikan kualitas mi jagung. Tesis. Program Pascasarjana, IPB, Bogor.
Akingbala, J.O. dan Rooney, L.W. 1987. Functional and electrophoretic characterization of succinylated peanut flour protein. Journal of Agricultural and Food Chemistry, 25: 258. Di dalam Olayinka, O.O., Adebowale, K.O., & Olu-Owolabi, B.I. 2008. Effect of heat-moisture treatment on physicochemical properties of white sorghum starch. Food Hydrocolloids, 22: 225–230.
Apriyantono, A., Fardiaz, D., Puspitasari, N.L., Yasni, S. dan Budiyanto, S. 1989. Petunjuk Praktikum
Analisis Pangan. IPB Press, Bogor.
Bradbury, J. dan Nixon, R. 1998. “The activity of raphides from the edible aroids”. Journal of Science food and agriculture 76: 608-616.
Chansri, R., Puttanlek, C., Rungsardthong, V., dan Uttapap, D. 2005. Characteristics of clear noodles prepared from edible Canna starches. Journal of Food science. 70 : 337-342.
43 Choi, S.G., dan Kerr, W.L. 2003. Water mobility and textural properties of native and
hydroxypropylated wheat starch gels. Carbohydrate Polymers, 51: 1–8.
Chung, H.J., Liu, Q. dan Hoover, R. 2009. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydrate Polymers, 75: 436–447.
Collado, L.S. dan Corke, H. 1999. Heat moisture treatment effect on sweet potato starch differing in amylose content. Journal of Food Chemistry, 65: 339-346.
Collado, L.S., Mabesa, L.B., Oates, C.G. dan Corke, H. 2001. Bihon-type of noodles from heat moisture treated sweet potato starch. Journal of food science, 66(4): 604-609.
Das, D., Mondal, S., Roy, S.K., Maiti, D., Bhunia B., Maiti, T.K. dan Islam, S.S. 2009. “Isolation and characterization of a heteropolysaccharide from the corn of Amorphophallus campanulatus”. Carbohydrate Research 344: 2581–2585.
Eromosele, C.O., Arogundade, L.A., Eromosele, I.C. dan Ademuwiya, O. 2008. Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media. Food Hydrocolloids, 22: 1622–1628.
Fennema, O. R. 1996. Food chemistry (4th ed.). New York: Marcel Dekker.
Genkina, N.K., Wasserman, L.A. dan Yuryev, V.P., 2004. Annealing of starches from potato tubers grown at different environmental temperatures. Effect of heating duration. Carbohydrate Polymers, 56: 367-370.
Greenwood, C.T. 1976. Starch. In: Pomeranz, Y (ed). Advance in Cereal Science and Technology. American Association of Cereal Chemist, Inc., St. Paul Minesota.
Gunaratne, A. dan Hoover, R. 2002. Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers 49: 425-437. Herawati, D. 2009. Modifikasi pati sagu dengan teknik heat moisture treatment (HMT) dan
aplikasinya dalam memperbaiki kualitas bihun. Tesis. Institut Pertanian Bogor.
Herminiati, A. dan Abbas, A. 2006.Pemanfaatan dekstrin dari pati garut sebagai bahan dasar makanan bagi penyandang autis. Prosiding Seminar Nasional Iptek Solusi Kemandirian Bangsa. Yogyakarta.
Hoover, R. dan Manuel, H. 1996. Effect of heat-moisture treatment on the structure and physicochemical properties of legume starches. Food Res. Int. 29:731-750.
Hoover, R. dan Vasanthan, T. 1994. The effect of annealing on the pshycochemical properties of the wheat, oat, potato, and lentil starches. Journal of Food Chemistry, 17: 303-325.
44 Hormdok, R. dan Noomhorm, A. 2007. Hydrothermal treatment of rice starch for improvement of rice
noodle quality. LWT, 40: 1723-1731.
Hoseney, R.C. 1998. Principal of Cereal Science and Technology 2nd Edition. American Association of Cereal Chemist Inc., St. Paul, Minnesota, USA.
Jobling, S. 2004. Improving starch for food and industrial applications. LWT, 7: 210-218.
Kawabata, A., Takase, N., Miyoshi, E., Sawayama, W., Kimura, T. dan Kudo, K. 1994. Microscopic observation and X-ray diffractometry of heat/moisture-treated starch granules. Starch/Stärke, 46: 463–469.
Khunae, P., Tran, T. dan Sirivongpaisal, P. 2007. Effect of heat-moisture treatment on structural and thermal properties of rice starches differing in amylose content. Starch/Stärke, 59: 593–599. Lawal, O.S. dan Adebowale, K.O. 2005. An assessment of changes in thermal and physicochemical
parameters of jack bean (Canavalia ensiformis) starch following hydrothermal modifications. European Food Research Technology, 221: 631–638.
Leach, H.W., McCowen, L.D. dan Schoch, T.J. 1959. Structure of the starch granule. Swelling and solubility patterns of various starches. Cereal Chemistry, 36: 534.
Lee, Y.E. dan Osman, E.M. 1991. Correlation of morphological changes of rice starch granules with rheological properties during heating in excess water. Journal of Korean Agricultural Chemical Society, 34: 379–385.
Lestari, O.A. 2009. Karakterisasi sifat fisiko-kimia dan evaluasi nilai gizi biologis mi jagung kering disubtitusi tepung jagung termodifikasi. Tesis. Sekolah Pascasarjana, IPB, Bogor.
Light, J. M. 1990. Modified food starches: Why, what, where, and how. Cereal Foods World 35:1081. Liu, H., Corke, H. dan Ramsden, L. 2000. The effect of autoclaving on the acetylation of ae, wx and
normal maize starches. Starch/Stärke, 52: 353–360.
Lorlowhakarn, K. dan Naivikul, O. 2006. Modification of rice flour by heat-moisture treatment (HMT) to produce rice noodles. Kasetsart J. (Nat. Sci.) 40 (Suppl.): 135-143.
Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Queveau, D. dan Buléon, A. 2008. Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment. Carbohydrate Polymers, 74: 802–812.
Maeda, T. dan Morita, N. 2000. Effect of polished-graded flour substitution to commonly milled wheat flour on the properties of dough and bread. Journal of Applied Glycoscience, 47: 1–12. Manuel, H.J. 1996. The effect of heat-moisture treatment on the structure and physicochemical of
legume starches. Tesis. Department of Biochemistry Memorial University of Newfounland, St. John’s Newfoundland, Canada.
45 Matsuguma, L.S., Lacerda, L.G., Scnitzler, E., Filho, M.A.S.C., Franco, C.M.L. dan Demiante, I.M. 2009. Characterization of native and oxidized starches of two varieties of peruvian carrot (Arracacia xanthorrhiza, b.) from two production areas of paraná state, Brazil. Braz. Arch. Biol. Technol. 52 (3): 701-713.
Mboungeng, P.D., Tenin, D., Scher, J. dan Tchiégang, C. 2008. Physicochemical and functional properties and ame cultivars of Irish potato and cassava starches. Journals of Food Technology 6 (3): 139-146.
Mishra, S. dan Rai, T. 2006. Morphology and functional properties of corn, potato, and tapioca starches. Food Hydrocolloids 20: 557-566.
Mukhis, F. 2003. Karakterisasi Fisikokimia Tepung dan Pati Umbi Ganyong (Canna edulis Kerr.) dan Suweg (Amorphopallus campanulatus Bl.) serta Sifat Penerimaan α-Amilase Terhadap Pati. Skripsi. Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Bogor.
Nugroho, A.D. 2000. Pembuatan dan Karakterisasi Edible Film dari Campuran Tepung Glukomanan Iles-Iles Kuning (Amorphopallus onchophyllus) dan Carboxymethyl Cellulose. Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.
Olayinka, O.O., Adebowale, K.O. dan Olu-Owolabi, B.I. 2008. Effect of heat moisture treatment on phsycochemical properties of white shorgum starch. Food Hydrocolloids, 22: 225-230. Othsuki. T. 1968. Studies of reverse carbohydrate of flour Amorphopallus species with special
refference to mannan. Botanical Magazine Tokyo, 8: 119-129.
Pei-Lang, A.T., Mohamed, A.M.D. dan Karim, A.A. 2006. Sago starch and composition of associated components in palm of different growth stages. Carbohydr. Polymer 63: 283-286.
Pinasthi, W. 2011. Pengaruh modifikasi heat-moisture treatment (HMT) dengan radiasi microwave terhadap karakteristik sifat fisikokimia dan fungsional tapioka dan maizena. Skripsi. Fakultas Teknologi Pertanian, IPB, Bogor.
Pukkahuta, C., Suwannawat, B., Shobsngob, S. dan Varavinit, S. 2008. Comparative study of pasting and thermal transition characteristics of osmotic pressure and heat-moisture treated corn starch. Carbohydrate Polymers 72: 527-536.
Purnomo, E.H. dan Risfaheri, P. 2010. Karakterisasi dan produksi tepung dari umbi walur (Amorphopallus campanulatus var. Sylvestris) sebagai sumber pangan substitusi tepung terigu sampai 30%. Jakarta: Sekretariat Badan Penelitian dan Pengembangan, Departemen Pertanian.
Purwani, E.Y., Widaningrum, Tharir, R. dan Muslich. 2006. Effect of moisture treatment of sago starch on its noodle quality. Indonesian Journals of Agriculture Science 7 (1): 8-14.
46 Putseys, J.A., Derde, L.J., Lamberts, L., Goesaert, H. dan Delcour, J.A. 2009. Production of tailor made short chain amylose–lipid complexes using varying reaction conditions. Carbohydrate Polymers 78: 854–861.
Rahman, A.M. 2007. Mempelajari karakteristik kimia dan fisik tapioka dan MOCAF (MOdified
CAssava Flour) sebagai penyalut kacang pada produk kacang salut. Skripsi. Fakultas
Teknologi Pertanian, IPB, Bogor.
Richana, N. dan Sunarti, T.C. 2004. Karakterisasi sifat fisikokimia tepung umbi dan tepung pati dari umbi ganyong, suweg, ubikelapa, dan gembili. Jurnal Pascapanen 1(1): 29-37.
Ridwansyah, Nasution, M.Z., Sunarti, T.C. dan Fauzi, A.M. 2007. Karakteristik sifat fisiko-kimia pati kelapa sawit. J. Tek. Ind. Pert. 17 (1): 1-6.
Roder,N., Ellis, P.R. dan Butterworth, P.J. 2005. Starch molecular and nutritional properties: A Review. Advance in Molecular Medicine, 1(1): 5-14.
Simi, C.K. dan Abraham, T.E. 2008. Physicochemical rheological and thermal properties of Njavara rice (Oryza sativa) starch. Journals of Agriculture and Food Chemistry 56: 12105-12113. Stute, R. 1992. Hydrothermal Modifications of Starches. The Difference between Annealing and Heat
Moisture Treatment. Starch/Starke, 44: 205-214.
Syamsir, E. 2012. Mempelajari fenomena perubahan karakteristik fisikokimia tapioka karena Heat-Moisture Treatment dan model kinetikanya. Disertasi. Institut Pertanian Bogor.
Tester, R.F. dan Karkalas, J. 1996. Swelling and gelatinization of oat starches. Cereal Chemistry, 73: 271–273.
Tester, R.F., Karkalas, J. dan Qi, X. 2004. Starch composition, fine structure, and architechture: A Review. Journal of Cereal Science, 39: 151-165.
Thibodeau, L. 2009. It’s all about bread. Food online. Brookfield Engineering Laboratory Inc, MA. Toledo, R.T. 1991. Fundamentals of Food Process Engineering, 2nd Edition, van Nostrand, Reinhold,
New York.
Varatharajan, V., Hoover, R., Liu, Q. dan Seetharaman, K. 2010. The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches. Carbohydrate Polymers, 81: 466–475.
Vermeylen, R., Goderis, B. dan Delcour, J. A. 2006. An X-ray study of hydrothermally treated potato starch. Carbohydr. Polym. 64:364-375.
Wadchararat, C., Thongngam, M. dan Naivikul, O., Characterization of pregelatinized and heat-moisture treated rice flour. Kasetsart J. (Nat. Sci.) 40 (Suppl.): 144–153.
47 Waduge, R. N., Hoover, R., Vasanthan, T., Gao, J. dan Li, J. 2006. Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content. Food Research International, 39: 59–77.
Watcharatewinkul, Y., Puttanlek, C., Rungsardthong, V. dan Uttapap, D. 2009. Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics. Carbohydrate Polymers, 75: 505–511.
Wattanachant, S., Muhammad, S.K.S., Hashim, D.M. dan Rahman, R.A. 2002. Characterization of hydroxypropylated crosslinked sago starch as compared to commercial modified starches. Journals of Science and Technology 24 (3): 439-450.
Widaningrum dan Purwani, E.Y. 2006. Karakterisasi serta studi pengaruh perlakuan panas annealing dan heat-moisture treatment (HMT) terhadap sifat fisikokimia pati jagung. J Pascapanen 3(2):109-118.
Winarno F.G. 2004. Kimia Pangan dan Gizi. Jakarta : PT Gramedia Pustaka Utama.
Wirakartakusumah, M.A., Kamarudin, A. dan Syarif, A.M. 1992. Sifat Fisik Pangan. Depdikbud PAU Pangan dan Gizi. PT Gramedia, Jakarta.
Yavus, Hulya dan Ceyhun B. 2003. Preparation and Biogradation of Starch/Polycaprolactone Film. Journal of Polymer and the Environment 11 (3): 107-113.
Yuan, R.C. dan Thompson, D.B. 1998. Freeze–thaw stability of three waxy maize starch pastes measured by centrifugation and calorimetry. Cereal Chemistry, 75: 571–573.
Zavareze, E.R. dan Dias, A.R.G. 2010. Impact of heat-moisture treatment and annealing in starches: a review. Carbohydrate Polymers, doi:10.1016/j.carbpol.2010.08.064.
Zavarese, E.R., Pinto, V.Z., Klein, B., Halal, S.L.M.E., Elias, M.C., Prentice-Hernández, C. dan Dias, A.R.G. 2012. Development of oxidised and heat-moisture treated potato starch film. Food Chemistry, 132: 344-350.
Zavareze, E.R., Storck, C.R., Castro, L.A.S., Schirmer, M.A. dan Dias, A.R.G. 2010. Effect of heat-moisture treatment on rice starch of varying amylose content. Food Chemistry, 121: 358– 365.
49 Lampiran 1. Diagram alir proses ekstraksi pati walur.
50 Lampiran 2. Diagram alir proses pembuatan pati walur termodifikasi HMT.
51 Lampiran 3. Data rendemen ekstraksi pati walur.
hari kerja Jumlah umbi (kg) Bobot umbi kupas (kg) Bobot kulit (kg) Rendemen kupas (%) Bobot pati basah (kg) Rendemen proses ekstraksi (%) Bobot pati kering setelah reduksi oksalat (kg)
Rendemen reduksi dan pengeringan (%) 1 49 40.20 8.80 82.04 2.82 5.76 1.44 2.94 2 65 56 9 86.15 3.94 6.06 1.86 2.86 3 70 61.40 8.60 87.71 6.88 9.83 3.70 5.29 4 50 42 8 84 3.86 7.72 1.98 3.96 5 50 42 8 84 4.28 8.56 2.50 5 6 60 52 8 86.67 4.4 7.33 2.70 4.5 7* 50 41 9 82 3.76 7.52 2.48 4.96 8* 50 41 9 82 3.2 6.4 2.12 4.24 jumlah 444 375.6 68.4 84.59 33.14 7.46 18.78 4.23
52 Lampiran 4. Karakteristik fisikokimia pati walur.
Parameter U1 U2 U3 Rata-rata
Densitas kamba (gram/ml) - - - 0.5160
Kadar air (%) 7.67 7.64 7.61 7.64
Kadar abu (%) 1.75 1.76 1.72 1.743
Kadar lemak (%) 0.11 0.08 0.10 0.097
Kadar protein (%) 3.60 4.06 3.84 3.833
Kadar karbohidrat (%) Metode by difference 86.687
Kadar pati (% bk) 78.43 77.99 - 78.21
Kadar amilosa (% bk) 19.00 19.00 - 19.00 Kadar amilopektin (% bk) Metode by difference 59.21
53 Lampiran 5. Kadar air pra-HMT.
Perlakuan Kadar air aktual pra-HMT
Ulangan Bobot cawan (gram) Bobot sampel (gram) Bobot cawan + sampel kering (gram) Kadar air (% bb)
Kontrol 2.4583 1.0093 3.3597 10.69 Pemanasan suhu 100 oC 6 jam U1 U2 2.1405 3.7364 1.0575 1.0411 3.0272 4.5959 16.15 17.44 8 jam U1 U2 4.8828 3.4917 1.0157 1.0807 5.7184 4.4001 17.73 15.94 10 jam U1 U2 5.3074 2.8134 1.0314 1.0496 6.1687 3.6776 16.49 17.66 Pemanasan suhu 110 oC 6 jam U1 U2 3.0559 3.0303 1.0407 1.0200 3.9147 3.8806 17.48 16.64 8 jam U1 U2 4.4899 3.1120 1.0214 1.0407 5.3416 3.9930 16.61 15.35 10 jam U1 U2 2.7860 2.8721 1.0217 1.0100 3.6315 3.7010 17.25 17.93
54 Lampiran 6. Karakteritik pasta pati walur alami dan modifikasi HMT kadar air 17%.
*Keterangan: VP = Viskositas Puncak, VPS = Viskositas Panas, VBD = Viskositas Breakdown, VBD-R = Viskositas Breakdown Relatif, VA = Viskositas Akhir, VB = Viskositas Balik VB-R = Viskositas Balik Relatif, SP = Suhu Pasting
Karakteristik pasta RVA*
VP* (cP) VPS* (cP) VBD* (cP) VBD-R* VA* (cP) VB* (cP) VB-R* SP* (oC) Kontrol 4324 2155 2169 50 3704 1549 72 82.1 Suhu 100oC 6 jam 3391.00 ± 411.54 2351.50 ± 306.18 1039.50 ± 105.36 31 4373.00 ± 538.82 2021.50 ± 232.64 86 83.93 ± 0.32 8 jam 2689.00 ± 104.65 1985.00 ± 101.82 704.00 ± 2.83 26 3422.50 ± 125.16 1437.50 ± 23.33 72 84.20 ± 0.00 10 jam 2480.50 ± 342.95 1839.50 ± 173.24 641.00 ± 169.71 26 3143.50 ± 485.78 1304.00 ± 312.54 71 84.35 ± 0.28 Suhu 110oC 6 jam 2949.00 ± 149.91 2299.50 ± 10.61 674.50 ± 125.16 23 3898.50 ± 210.01 1599.00 ± 220.62 69 85.15 ± 0.85 8 jam 2926.50 ± 140.71 2206.50 ± 20.51 720.00 ± 120.21 25 3731.00 ± 258.80 1524.50 ± 238.29 69 84.90 ± 1.13 10 jam 2738.00 ± 171.12 2034.00 ± 19.80 731.00 ± 113.14 27 3415.00 ± 117.38 1381.00 ± 97.58 68 84.50 ± 0.57
55 Lampiran 7. Kapasitas pembengkakan dan kelarutan pati kontrol dan pati walur HMT pada kadar air 17%.
A. Kapasitas pembengkakan pati walur kontrol dan pati walur HMT pada kadar air 17%.
