Potensi jewawut sebagai sumber pati resisten mi basah dengan penambahan guar gum = The potential of foxtail millet as a source of resistant starch in wet noodle production with guar gum addition

Ornella, Ornella (2018) Potensi jewawut sebagai sumber pati resisten mi basah dengan penambahan guar gum = The potential of foxtail millet as a source of resistant starch in wet noodle production with guar gum addition. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pati resisten merupakan fraksi pati yang tahan terhadap hidrolisis enzim. Pati resisten dapat ditingkatkan dengan modifikasi fisik seperti pemanasan bertekanan dan pembekuan. Jewawut mengandung pati yang cukup tinggi sehingga cocok dimanfaatkan sebagai sumber pati resisten dan dibuat sebagai produk mi basah. Penelitian ini dilakukan untuk menentukan kadar pati resisten tepung jewawut dengan modifikasi pengolahan autoclaving, autoclaving- freezing, dan freezing serta menentukan karakteristik mi basah berdasarkan modifikasi tepung jewawut dan perbandingan tepung jewawut dengan guar gum. Tepung jewawut yang digunakan dalam pembuatan mi basah jewawut adalah tepung jewawut modifikasi freezing dan sebagai kontrol digunakan tepung jewawut tanpa modifikasi. Perbandingan tepung jewawut dan guar gum dalam pembuatan mi basah antara lain 99: 0.5; 99.5: 1; 98.5: 1.5. Kadar pati resisten yang dihasilkan tepung jewawut tanpa modifikasi dan tepung jewawut modifikasi freezing berturutturut sebesar 0.80± 0.09% dan 0.65± 0.02%. Tepung jewawut tanpa modifikasi dan tepung jewawut modifikasi freezing memiliki pola difraksi sinar X tipe A. Pembuatan mi basah dari tepung jewawut tanpa modifikasi dengan penambahan 0.5% guar gum memiliki karakteristik fisik dan sensori yang menyerupai kelima formulasi lainnya dengan kadar pati resisten tertinggi sebesar 1.95± 0.11%. / Resistant starch is a fraction of starch that is unsusceptible to enzyme hydrolysis. Resistant starch can be enhanced by physical modifications such as pressurized heating and freezing. Foxtail millet contains a relatively high amount of starch, thus being a suitable source of resistant starch and material for wet noodle production. The objective of this research is to determine the content of resistant starch in foxtail millet flour made with modified processing such as autoclaving, autoclaving-freezing and freezing, and also to determine the characteristics of wet noodles based on foxtail millet flour modifications and the ratio between foxtail millet flour and guar gum. The foxtail millet flours used in the production of foxtail millet wet noodles are unmodified foxtail millet flour and foxtail millet flour modified by freezing. The ratios of foxtail millet flour and guar gum used in wet noodle production are 99: 0.5; 99.5: 1; 98.5: 1.5. The resistant starch contents obtained in unmodified foxtail millet flour and foxtail millet flour modified by freezing are 0.80 ± 0.09% and 0.65± 0.02%, respectively. Unmodified foxtail millet flour and foxtail millet flour modified by freezing have X-ray diffraction patterns of Type-A, which are commonly found in cereals. Foxtail millet wet noodle produced using unmodified foxtail millet flour with addition of 0.5% guar gum showed identical physical characteristics and sensory results to the other five formulations, with the highest resistant starch content at 1.95%± 0.11%.

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