Modifikasi pati singkong dengan metode kombinasi heat moisture treatment dan lintnerisasi = Modification of cassava starch with combination heat moisture treatment and lintnerization methods

Erdina, Livia (2020) Modifikasi pati singkong dengan metode kombinasi heat moisture treatment dan lintnerisasi = Modification of cassava starch with combination heat moisture treatment and lintnerization methods. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pati alami memiliki kelemahan sebagai bahan baku produk pangan sehingga perlu dimodifikasi agar dapat menutupi kekurangannya. Bahan yang dapat digunakan sebagai sumber pati adalah umbi singkong. Modifikasi pati singkong dengan metode kombinasi Heat Moisture Treatment (HMT) dan lintnerisasi pada waktu pemanasan HMT dan konsentrasi asam yang berbeda jarang diteliti. Tujuan dari penelitian adalah menentukan karakteristik pati singkong dan kadar pati resistennya dan menentukan pengaruh metode HMT dengan waktu pemanasan yang berbeda dan perbedaan konsentrasi asam pada metode lintnerisasi terhadap karakteristik pati singkong dan kadar pati resistennya. Penelitian dibagi menjadi dua tahap, yaitu penelitian tahap pendahuluan dan tahap utama. Pada penelitian tahap utama, pati singkong dimodifikasi dengan metode HMT dengan variasi waktu 0, 15, 30, 45, dan 60 menit dikombinasikan dengan metode lintnerisasi dengan perbedaan konsentrasi asam yang berbeda, yaitu 0%, 1%, dan 2%. Berdasarkan hasil penelitian, ekstraksi pati singkong akan meningkatkan rendemen, kadar air, kadar pati, kadar amilosa, daya serap air, dan viskositas. Ekstraksi Pati singkong mengandung kadar pati resisten sebesar 1,75±0,16%. Metode modifikasi kombinasi HMT dengan lintnerisasi dapat meningkatkan rendemen, kadar air, kadar amilosa, daya serap air, dan lightness pati singkong. Metode modifikasi kombinasi HMT dengan lintnerisasi dapat menurunkan kadar pati, kadar amilopektin, dan viskositas pati singkong./Natural starch has weaknesses as a raw material for food products, so it needs to be modified to cover up the weaknesses of natural starch. The ingredient that used as a source of starch is cassava tubers. Modification of cassava starch by combnation of Heat Moisture Treatment (HMT) and lintnerization methods at variation heating times of HMT and acid concentration was rarely research. The purpose of this research was to determine the characteristics of cassava starch and its resistant starch content and determine the effect of the HMT method with variation heating times and different acid concentrations in lintnerization method on characteristics of cassava starch and its resisten starch content. The research was divided into two stages, preliminary stage and main stage. At the preliminary stage, cassava starch was extracted. In the main stage, cassava starch was modified by HMT method with time variations: 0, 15, 30, 45, and 60 minutes combined with lintnerization method with variation of acid concentration: 0%, 1%, and 2%. Based on the results of the research, extraction of cassava starch will increasing yield, water content, starch content, amylose content, water absorption, and viscocity of cassava starch. Cassava starch have resistant starch 1,75±0,16%. Modification of the combination of HMT and lintnerization methods can improve the yield, water content, amylose content, water absorption, and lightness of cassava starch. The modified combination of HMT and lintnerization methods can reduce starch content, amylopectin content, and viscosity of cassava starch.

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