KARAKTERISASI PATI RESISTEN TIPE 3 PADA TEPUNG KACANG HIJAU TERMODIFIKASI DENGAN HEATING-COOLING MULTICYCLE

Evelyn Gabriella Suliantoro, Prof. Dr. Ir. Djagal Wiseso Marseno, M.Agr.; Dr. Ir. Priyanto Triwitono, M.P.

2026 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Kacang hijau merupakan salah satu legumes yang memiliki kadar amilosa yang tinggi dan sering dimanfaatkan dalam beragam produk pangan fungsional. Penelitian ini mengkaji pengaruh peningkatan siklus pemanasan-pendinginan terhadap persentase pati resisten tipe 3 yang terbentuk pada kacang hijau clover. Selain kacang hijau native/siklus 0, terdapat 3 variasi siklus pemanasan pendinginan yaitu siklus 1 (pengukusan sampel siklus 0 selama 30 menit dan dilanjutkan pendinginan 24 jam pada suhu 5°C), 2 (pengukusan sampel siklus 1 selama 30 menit dan dilanjutkan pendinginan 24 jam pada suhu 5°C), dan 3 (pengukusan sampel siklus 2 selama 30 menit dilanjutkan pendinginan 24 jam pada suhu 5°C). Waktu pemasakan dan perendaman ditentukan dengan metode finger pressing. Hasil penelitian menunjukkan seiring peningkatan siklus terjadi peningkatan kadar pati resisten pada sampel sehingga kadar pati resisten tertinggi diperoleh pada perlakuan tiga siklus yaitu sebesar 1,61?ngan peningkatan sebesar 22,5% apabila dibandingkan dengan native. Selain itu, dilakukan pula analisis kristalinitas dengan XRD dan analisis struktur molekular pati dengan FTIR. Hasil analisis yang didapatkan melalui dua pengujian tersebut adalah sampel mengalami perubahan tipe kristal dan kristalinitas relatif selama perlakuan siklus heating-cooling multicycle. Hal tersebut lebih lanjut dianalisis menggunakan FTIR dengan spektra Infrared Spectroscopy menunjukkan peningkatan pati resisten pada panjang pita tertentu, khususnya pada pita daerah 3446 cm-1 yang menandakan peningkatan gugus fungsi OH.

Mung beans, a legume characterized by a significant amylose quantity, are frequently incorporated into diverse functional food applications. This research examines the influence of escalating heating-cooling cycles on the generation of type 3 resistant starch within clover mung beans. Beyond the native mung beans, designated as cycle 0, three distinct heating-cooling cycle variations were implemented: cycle 1, which involved steaming cycle 0 samples for 30 minutes followed by a 24-hour cooling period at 5°C; cycle 2, which entailed steaming cycle 1 samples for 30 minutes and subsequently cooling them for 24 hours at 5°C; and cycle 3, which consisted of steaming cycle 2 samples for 30 minutes and then cooling them for 24 hours at 5°C. The finger pressing approach was employed to ascertain cooking and soaking durations. The findings show that as the number of treatments increases, so does the amount of resistant starch in the samples. The three-cycle treatment had the highest resistant starch content, which was 1.61%, representing a 22.5% increase over the native starch. Furthermore, crystallinity was determined using XRD, and starch molecular structure was determined using FTIR. The outcomes of these two tests show that the samples changed in crystal type and relative crystallinity during the multicycle heating-cooling treatment. Furthermore, the result was further evaluated using FTIR, with Infrared Spectroscopy spectra demonstrating an increase in resistant starch at specific band lengths, particularly at the 3446 cm-1 band, which suggests an increase in OH functional groups.

Kata Kunci : kacang hijau clover, heating-cooling multicycle, pati resisten, kristalinitas pati