OKSIDASI PATI SINGKONG DENGAN H2O2 DAN IRRADIASI SINAR UV-C MENGGUNAKAN TUMBLER UNTUK MENINGKATKAN FRYING EXPANSION

IFFAH MUFLIHATI, Prof. Dr. Ir. Djagal Wiseso Marseno, M.Agr.

2014 | Tesis | S2 Ilmu dan Teknologi Pangan

Pati singkong merupakan hasil pengolahan singkong segar melalui tahap pengupasan, pemarutan, ekstraksi, pengendapan, dan pengeringan. Pati singkong alami umumnya menghasilkan volume pengembangan yang kecil. Beberapa modifikasi dikembangkan untuk mengubah sifat fisik serta kimia pati singkong, diantaranya menggunakan H2O2 dan irradiasi UV-C. Penelitian ini bertujuan untuk menentukan intensitas penyinaran UV-C, lama oksidasi, dan penggunaan konsentrasi H2O2 yang menghasilkan frying expansion terbesar pada pati singkong oven dan pati singkong pabrik, dengan pembandingnya adalah pati singkong rakyat. Proses oksidasi dilakukan dengan pengasaman pati singkong menggunakan asam laktat 1% (b/b), penambahan H2O2 dan penyinaran dengan lampu UV-C di dalam tumbler. Kombinasi intensitas lampu UV-C, lama oksidasi, dan konsentrasi H2O2 disesuaikan dengan desain Box-Behnken. Optimasi proses oksidasi pati singkong ditentukan melalui Response Surface Methodology (RSM) dengan respon frying expansion. Pati singkong hasil oksidasi selanjutnya dianalisis sifat fisikokimianya. Hasil penelitian menunjukkan bahwa oksidasi pati singkong akan meningkatkan frying expansion, angka karbonil dan karboksil, kadar amilosa, kelarutan, derajat putih, dan menurunkan swelling power. Hasil optimasi oksidasi pati singkong oven dicapai pada intensitas lampu UV-C 40 watt, lama oksidasi 2,2811 menit dan konsentrasi H2O2 1% (b/v) dengan frying expansion sebesar 347,26%. Hasil optimasi oksidasi pati singkong pabrik dicapai pada intensitas lampu UV-C 59,7511 watt, lama oksidasi 2,9953 menit, dan konsentrasi H2O2 1,34% (b/v) dengan frying expansion sebesar 1028,10%

Cassava starch is obtained from fresh tuber roots through several steps such as peeling, rasping, extraction, sedimentation, and drying. Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical behaviour, i.e hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted the highest frying expansion of oven-dried cassava starch and commercial cassava starch, and compared to sun-dried fermented cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, addition of hydrogen peroxide and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, dan hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, degree of whiteness, and decreased the swelling power. Optimum condition of oven-dried cassava starch oxidation was reached at 40 watt UV-C intensity, oxidation time 2,2811 minutes, and hydrogen peroxide concentration 1% (w/v), with percentage of frying expansion 347,26%. Optimum condition of commercial cassava starch oxidation was reached at 59,7511 watt UV-C intensity, oxidation time 2,9953 minutes and hydrogen peroxide concentration 1,34% (w/v), and with percentage of frying expansion 1028,10%.

Kata Kunci : pati singkong, oksidasi, H2O2, UV-C, frying expansion