Perbaikan karakteristik pati ubi jalar dengan heat moisture treatment untuk pembuatan starch noodle

RAHMAYUNI, Dr. Yudi Pranoto, S.TP., MP

2009 | Tesis | S2 Ilmu dan Teknologi Pangan

Pati alami ubi jalar memiliki stabilitas tekstur yang kurang kokoh, memiliki pola pengembangan terbatas saat pemanasan dan cenderung mudah teretrogradasi. Dengan perlakuan HMT (Heat Moisture Treatment) diharapkan penggunaan pati ubi jalar dapat ditingkatkan, di antaranya dalam pembuatan starch noodle. Penelitian ini bertujuan untuk mempelajari pengaruh perbedaan varietas dan perlakuan HMT terhadap karakteristik pati ubi jalar dan mengetahui karakteristik pati termodifikasi terbaik untuk pembuatan starch noodle. Pada penelitian ini digunakan 4 varietas ubi jalar (Sukuh, Cangkuang, Jago dan Papua Salosa). Pati diekstraksi dan dihitung rendemen dan kadar amilosanya. Selanjutnya pati alami ubi jalar dimodifikasi HMT dengan variasi waktu HMT 3, 4 dan 5 jam. Pati alami dan pati HMT dianalisis meliputi kadar air, swelling power dan kelarutan, kekuatan gel pati, sifat amilografi pati, sifat thermal dan bentuk mikroskopis granula. Pati alami dari salah satu varietas dengan perlakuan HMT terbaik digunakan untuk pembuatan starch noodle, dan dianalisis sifat noodle nya. Hasil penelitian menunjukkan bahwa rendemen pati ubi jalar berkisar 8,86 – 12,47%, kadar amilosa berkisar antara 30,92 – 35,75%. Kadar air pati alami dan pati HMT berkisar antara 8,02 – 11,95%. HMT berpengaruh nyata terhadap kekuatan pengembangan, kelarutan, kekuatan gel pati, sifat amilografi. Secara mikroskopis tidak terlihat adanya perbedaan bentuk granula pati alami dan pati HMT. Pati terbaik dari varietas Sukuh dengan perlakuan HMT 4 jam, memberikan nilai viskositas akhir yang tertinggi sebesar 517,50 RVU, dengan nilai swelling power sebesar 12,76 g/g, nilai kelarutan sebesar 5,65%, dan nilai tekstur gel pati sebesar 0,38 N. Dalam pembuatan starch noodle, hasil menunjukkan bahwa HMT meningkatkan nilai kekerasan, tensile strength dan elongasi noodle, masingmasing sebesar 2,25 N; 0,18 MPa dan 101,54%.

A native sweet potato starch has a softer textural stability, limited swelling pattern when heating and easy to retrogradation. Treated with heat moisture treatment (HMT), is expected to improve the application of sweet potato starch, such as for starch noodle preparation. The study aimed to observe the effect of different varieties and heat moisture treatment on the characteristic of sweet potato starch, and also to know the best modified starch for starch noodle preparation. Four sweet potato varieties namely Sukuh, Cangkuang, Jago and Papua Salosa were used in this study. Starch was extracted and the yield was calculated, as well as the amylose content. Then, the native starch was treated with HMT for 3, 4 and 5 hours. Native and treated starch were analyzed for the water content, swelling power and solubility, starch gel strength, amilograph profile, thermal properties, and starch granule microscopy. HMT treated starch which showed the best performance, accompanied with the native one were made into starch noodle, and evaluated the properties. The result showed that the yield sweet potato starch was about 8.86 – 12.47%, and the amylose content was varying 30.92 – 35.75%. The moisture content of native and HMT treated starch varying 8.02 – 11.95%. HMT significantly affected swelling power, solubility, starch gel strength, amylography properties. There was no different shape on the microscopy granules between native and HMT starch. It was found that starch from Sukuh, treated with HMT for 4 hours showed the highest value on final viscosity (517,50 RVU) with swelling power value of 12,76 g/ g, solubility of 5,65% and gel strength of 0,38 N. In the starch noodle formed, HMT increased hardess value, tensile strength and elongation of 2,25 N ; 0,18 Mpa and 101,54 % respectively.

Kata Kunci : Pati, ubi jalar, Heat Moisture Treatment, starch noodle, Starch, sweet potato