PENGARUH HEAT MOISTURE TREATMENT, PENAMBAHAN GLISEROL MONOSTEARAT SERTA RASIO CAMPURAN TEPUNG SINGKONG DAN PATI SAGU TERHADAP SIFAT FISIKOKIMIA SOHUN

Eduard Fransisco Tethool, Dr. Ir. Nursigit Bintoro, M.Sc.

2011 | Tesis | S2 Ilmu dan Teknologi Pangan

-

The use of various sources of starch such as mung beans and corn as raw material to produce vermicelli currently constrained problem of limited local production and utilization for other industries. Thus, using other materials that cheap and widely available such as cassava flour is needed. Physicochemical properties of cassava flour has limitations because of the low amylose content and weakly retrogradation. To improve the physicochemical properties of cassava flour to produce vermicelli, heat moisture treatment (HMT), glycerol monostearate (GMS) addition, and mixing with sago starches hich combined with cooling at 4 o C have done. ratio The results shown that HMT modification, GMS addition and combination of cassava flour and sago starch mixture ratio with cooling time affected the properties of resulted vermicelli. The higher level of HMT; lower concentration of GMS, and the higher of sago starch with longer cooling time strongly correlated with increase in dry vermicelli strength and tensile strength, and conversely, decrease in cooking loss, elongation and cohesiveness of vermicelli after cooking. Comparison of resulted vermicelli properties from processing methods was used showed that the best method to produce vermicelli is mixturing 40% cassava flour and 60% sago starch, which combined with cooling at 4 °C for 90 minutes. This treatment gave higher dry vermicelly strength (5.64 N), tensile strength (0.031 N) and elongation (77.11%), but lower cooking loss (7.66%) and cohesiveness (0.014 N) of the cooked vermicelli

Kata Kunci : tepung singkong, HMT, GMS, pati sagu, sohun