vii
PENGARUH SUHU HIDROLISIS PADA PEMBUATAN
DEKSTRIN DARI PATI KENTANG (Solanum tuberosum L.)
SECARA ENZIMATIS
ABSTRAK
Latar belakang: Dekstrin dapat dibuat dari pati kentang dengan beberapa metode yaitu basah, kering dan enzimatis. Salah satu faktor yang mempegaruhi pembuatan dekstrin adalah suhu hidrolisis.
Tujuan: Tujuan penelitian ini adalah untuk membuat dan mengetahui pengaruh
suhu hidrolisis terhadap karakteristik dekstrin dari pati kentang (Solanum tuberosum L.) dengan metode enzimatis.
Metode: Umbi kentang dari Pasar Pagi Setia Budi dihaluskan dan didekantasi dengan air suling. Pati yang diperoleh disuspensi dalam air suling, lalu dipanaskan pada 95oC sambil diaduk hingga terbentuk gel. Setelah suhu massa gel 30oC ditambahkan enzim α-amilase 0,025g dan diaduk hingga homogen. Massa dipanaskan masing-masing pada suhu 35oC, 40oC dan 45oC selama 24 jam, kemudian dikeringkan pada suhu 80oC. Dekstrin yang dihasilkan diuji persyaratan mutunya sesuai dengan Standar Nasional Indonesia (SNI) 01-2593-1992. Karakterisasi meliputi rendemen, pemeriksaanwarna, pengujian kualitatif dengan larutan lugol, kehalusan mesh 80, kadar air, kadarabu, kelarutan dalam air dingin, dekstrosa ekuivalen dan derajat asam.
Hasil: Hasil penelitian menunjukkan bahwa metode enzimatis dengan suhu 35oC, 40oC dan 45oC rendemen dekstrin berturut-turut adalah 84,371%, 84,189% dan 81,448%. Pemeriksaaan warna dan pengujian kualitatif dengan larutan lugol pada ketiga suhu tersebut diperoleh hasil yang sama dekstrin berwarna putih dan ungu kecoklat-coklatan. Kehalusan mesh 80 dekstrin pada suhu 35oC, 40oC dan 45oC adalah 95,248% ± 0,2015, 95,293% ± 0,4833 dan 95,879% ± 0,5641. Kadar air adalah 8,860% ± 0,5301, 7,907% ± 0,0346 dan 4,540% ± 0,2069. Kadar abu dekstrin pada suhu 35oC, 40oC dan 45oC adalah 0,06% ± 0,0071, 0,07% ± 0,0123 dan 0,07% ± 0,0059. Bagian yang larut dalam air dingin dekstrin pada suhu35oC, 40oC dan 45oC adalah 68,972% ± 1,9995, 70,541% ± 1,9499 dan 70,915% ± 1,9980. Ekivalen dekstrosa dekstrin pada suhu 35oC, 40oC dan 45oC adalah 15,904 ± 0,4080, 16,963 ± 1,1825 dan 18,799 ± 0,5701. Derajat asam dekstrin pada suhu 35oC, 40oC dan 45oC adalah 4,393 ± 0,3975, 4,475 ± 0,5055 dan 4,661 ± 0,3190. Berdasarkan hasil analisis secara statistik diperoleh perbedaan pada pemeriksaan kadar air dan ekivalen dekstrosa (P < 0,05).
Kesimpulan: Suhu hidrolisis 35oC, 40oC dan 45oC mempengaruhi karakteristik dekstrin pada kadar air dan nilai ekivalen dekstrosa. Karakteristik dekstrin dari pati kentang (Solanum tuberosum L.) dengan metode enzimatis telah memenuhi persyaratan Standar Nasional Indonesia (SNI) 01-2593-1992.
Kata kunci: Kentang, pati, dekstrin, metode enzimatis.
viii
EFFECT OF HYDROLYSIS TEMPERATURE IN DEXTRIN
PREPATION FROM POTATO (Solanum tuberosum L.)
STARCH ENZYMATICALLY
ABSTRACT
Background: Dextrin can be made from potato starch by wet, dry and enzymatic methods. One of the factors influences the preparation of dextrin is the hydrolysis temperature.
Objective: The purpose of this research was to produce and to determine the effect of hydrolysis temperature on the characteristics of dextrin made from potato starch (Solanum tuberosum L.) with enzymatic method.
Methods: Potato tubers were taken from Setia Budi’s Market, then the potato tubers were mashed and decanted with distilled water. Starch was derivedfrom derived from potato tubers than was suspended in distilled water, and was then heated to 95oC while stirring to form a gel. Once the gel mass at temperature 30oCwas added α-amylase enzyme 0,025g and was stirred to homogeneous. Each mass are heated at temperature of 35oC, 40oC and 45oC for 24 hours, then are at temperature80oC. Dextrin was examined according to the Indonesian National Standard (SNI) 01-2593-1992. The characterization of the obtained dextrin included yield, color proofing, qualitative testing with Lugol's solution, 80 mesh fineness, moisture content, ash content, solubility in cold water, dextrose equivalent and the degree of acid.
Results: The results showed that enzymatic method with temperature 35oC, 40oC and 45oC were gained the yield of dextrin 84.371%, 84.189% and 81.448% respectively. The color examination and qualitative testing with Lugol's solution on all three temperatures obtained similar results of white dextrin and brownish purple color respectively. The mesh 80 fineness for temperature 35oC, 40oC and 45oC were 95.248% ± 0.2015, 95.293% ± 0.4833 and 95.879% ± 0.5641 respectively. The water contents for obtained dextrin for temperature35oC, 40oC and 45oC were 8.860 ± 0.5301%, 7.907%± 0.0346 and 4.540% ± 0.2069 respectively. The ash contents were 0.06% ± 0.0071, 0.07% ± 0.0123 and 0.07% ± 0.0059 for temperature of 35oC, 40oC and 45oC respectively. The cold water soluble contents were 68.972 ± 1.9995%, 70.541% ± 1.9499and 70.915% ± 1.9980 respectively. The dextrose equivalences were 15.904 ± 0.4080, 16.963 ± 1.1825 and 18.799 ± 0.5701 respectively. The degree of acid were 4.393 ± 0.3975, 4.475± 0.5055 and 4.661 ± 0.3190 respectively. Based on statistical analysis of the results it was obtained a significant difference on moisture content and dextrose equivalent examinations (P <0.05).
Conclusion: Hydrolysis temperature of 35oC, 40oC and 45oC affects the characteristics of dextrin in water content and dextrose equivalent value. Characteristics dextrin of potatoes starch (Solanum tuberosum L.) were obtained by enzymatic methods have met the requirements of the Indonesian National Standard (SNI) 01-2593-1992.
Keywords: Potato, starch, dextrin, enzymatic
