By
Bill Utomo Kristyo 11305045
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia
August 2017
Revision after the Thesis Defense on 25 July 2017
Bill Utomo Kristyo STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Bill Utomo Kristyo
_____________________________________________
Student Date
Approved by:
Mutiara Pratiwi S.Tp, M.Si
_____________________________________________
Thesis Advisor Date
Ir. Purwa Tri Cahyana M.Si
_____________________________________________
Thesis Co-Advisor Date
Dr. Dipl.-Ing. Samuel P. Kusumocahyo
_____________________________________________
Dean Date
Bill Utomo Kristyo ABSTRACT
Chemical and Sensory Quality Evaluation of Sago Noodles Enriched with Unripe Banana (Musa paradisiaca formatypica) Resistant Starch
By
Bill Utomo Kristyo Mutiara Pratiwi S.Tp, M.Si, Advisor Ir. Purwa Tri Cahyana M.Si, Co-Advisor
SWISS GERMAN UNIVERSITY
White Kepok Banana (Musa paradisiaca formatypica) and Sago (Metroxylon Sagu) starch are currently underutilized in larger food processing industries. The objective is to determine if the use of sago and banana starch results in improvements on the nutritional properties by lowering its digestibility therefore lowering the glycemic index, and sensory properties, showing that it has advantages when utilized. The banana starch was extracted and processed with sago starch into noodles with 10 to 40% substitution. The results have shown the replacement of 10% banana resistant starch has a significant effect in reducing the digestibility of starch up to 6.94% lower compared to pure sago noodles, and the replacement of 10% banana resistant starch have significantly increased the elasticity by 205% and tensile strength by 118%. The hedonic sensory analysis results have shown that there is no significant difference in sensory acceptance in any of the varied ratios of substitution.
Keywords: Banana, Sago Starch, Metroxylon Sagu, Resistant Starch, Starch-based Noodles, Extraction, Sensory, In Vitro Digestibility.
Bill Utomo Kristyo
© Copyright 2017 by Bill Utomo Kristyo
All rights reserved
Bill Utomo Kristyo DEDICATION
I dedicate this to my family, especially my parents, for their help and support in mentally and financially supporting me through my education.
To my thesis teammates Lisa, Steven, Evelyn, Bobby, Pratiwi, and Regina.
To my friends and classmates,
To the Discord Hangar Squad, and my seniors, Mike and Hadi.
Bill Utomo Kristyo ACKNOWLEDGEMENTS
I would like to thank my lecturers that have guided me this far, supporting me through the knowledge they have given me. Thank you to my advisor and co-advisor, Ms.
Mutiara Pratiwi and Mr. Purwa Tri Cahyana, that has given me help, guiding me to the answers. To my thesis teammates for their friendship through thick and thin of this semester. I couldn’t have handled all this by myself. Thank you very much to Mr. Alit Pangestu for guiding me and all my thesis teammates the ways around various kinds of analysis. Finally, to Mr. Muzi Marpaung for worrying about me and my slow progress in the past semesters. Your small lecture during that short meeting gave me the mental firepower i did not have.
Bill Utomo Kristyo TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 9
LIST OF TABLES ... 11
CHAPTER 1 – INTRODUCTION ... 12
1.1 Background ... 12
1.2 Problems ... 13
1.3 Objective ... 14
1.4 Significance of Study ... 14
1.5 Hypothesis ... 14
CHAPTER 2 - LITERATURE REVIEW ... 15
2.1 Kepok Banana ... 15
2.2 Starch ... 15
2.3 Sago ... 16
2.4 Banana Resistant Starch ... 17
CHAPTER 3 – RESEARCH METHODS ... 19
3.1 Materials and Equipment ... 19
3.2 Banana Starch Extraction ... 19
3.3 Characterization of Starch ... 20
3.3.1 Moisture Content ... 20
3.3.2 Ash Content ... 21
3.3.3 Protein Content ... 22
3.3.4 Total Fat ... 23
3.3.5 Total Carbohydrate ... 24
3.3.6 Amylose Content ... 24
3.4 Formulation of Sago – Banana Starch Noodles ... 25
Bill Utomo Kristyo
3.6 Sensory Analysis ... 27
3.7 Texture Analysis ... 27
3.7.1 Tensile Strength ... 27
CHAPTER 4 – RESULTS AND DISCUSSIONS ... 28
4.1 Starch Extraction ... 28
4.2 Banana Starch Characterization ... 29
4.2.1 Characterization Analysis ... 29
4.3 Sago – Banana Starch Noodles Proximate and Digestibility ... 29
4.4 Sensory Results ... 32
4.5 Texture Analysis ... 33
4.5.1 Elasticity ... 33
4.5.2 Tensile Strength ... 33
CHAPTER 5 – CONCLUSIONS AND RECCOMENDATIONS ... 35
5.1 Conclusions ... 35
5.2 Recommendations ... 35
APPENDICES ... 36
REFERENCES ... 51
CURRICULUM VITAE ... 55
