PRODUCTION BY LINTNERIZATION-AUTOCLAVING AND PHYSICOCHEMICAL CHARACTERIZATION OF RESISTANT STARCH III FROM SAGO PALM (Metroxylon sagu rottb)

PRATIWI, WIWIT SRI WERDI (2014) PRODUCTION BY LINTNERIZATION-AUTOCLAVING AND PHYSICOCHEMICAL CHARACTERIZATION OF RESISTANT STARCH III FROM SAGO PALM (Metroxylon sagu rottb). Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Sago starch is one kind of starches which has high amylose and amylopectin. Indonesia is one of the biggest central distributions of sago. Like other basic starches, sago starch is easily to be molded and gelanized. There are some characteristics of sago starch which make it difficult to use in variation of foods. In this study, resistant starch type III (RS3) was producted from sago starch by using variation of time and citric acid concentrations through lintnerization and lintnerization-autoclaving methods. Variation of times did not affect on resistant starch production, but variation of citric acid concentrations resulted different of RS contents. Physicochemical characterizations of RS were compared by native sago starch, hydrolysed starch by distilled water and lintnerized starch. Amylose content decreased after hydrolyzed by distilled water and lintnerization, but increasing by using lintnerization-autoclaving method. Protein and fat contents decreased after hydrolysis, but crude fiber content increasing, the highest value was obtained lintnerized-autoclaved starch. Lintnerized-autoclaved starch has more compact and rigid when analysed by SEM. UV/visible spectra showed the absorbance intensity decreased after lintnerization while increased when treated with hydrolysis by distlled water and lintnerization-autoclaving method. The RVA viscosity, swelling power and water holding capacity values reduced after all treatments. The lowest of these values were obtained lintnerized-autoclaved starch. Oil in water emulsions were also analyzed by mixture of RS and casein, compared also using mixture of RS and SPI, for comparison emulsions were made from Hylon VII using emulsifier (casein or SPI). Viscosities of emulsions from RS casein were lower than those of RS-SPI. Emulsion capacity and emulsion stability values were better gotten using RS-SPI than using RS-casein. The highest of emulsion capacity made from RS-casein was obtained 5.67% (3.75% casein+ 3.75 RS + 7.5% fish oil) while the highest that of RS-SPI was obtained 11.33% (5% SPI + 5% RS + 5% fish oil). For storage period, the lowest peroxide and anisidine values of mixture RS-SPI and RS-casein were resulted from 5% emulsifier (casein or SPI) + 5% RS + 5% fish oil. ============================================================ Pati sagu adalah salah satu jenis pati yang tinggi kandungan amilosa dan amilopektin. Indonesia merupakan salah satu pusat distributor terbesar pati sagu. Sifat dasar pati yang mudah tergelatinisasi membuat penggunaan pasti sagu sangat terbatas dalam produksi makanan. Dalam penelitian ini, pati resisten (RS) diproduksi menggunakan variasi waktu hidrolisis dan konsentrasi asam sitrat dengan menggunakan metode hidrolisis asam dan hidrolisis asam yang diikuti dengan metode autoklaf. Variasi waktu hidrolisis tidak mempengaruhi produksi pati resisten. Karakterisasi dari RS dibandingkan dengan pati sagu murni, dan sagu modifikasi lainnya. Kandungan amilosa menurun setelah dihidrolisis dengan air destilasi dan hidrolisis asam, tetapi meningkat saat dihidrolisis dengan asam yang diikuti proses autoklaf. Kandungan lemak dan protein menurun setelah proses hidrolisis tetapi kandungan serat meningkat, dan nilai serat tertinggi saat menggunakan metode autoklaf. Sampel RS memiliki struktur paling padat saat diukur dengan SEM. Nilai absorbansi spektra UV menurun setelah hidrolisis asam dan meningkat setelah dihidrolisis oleh air destilasi dan menggunakan proses autoklaf. Viskositas, daya kembang dan daya ikat air menurun dibandingkan pati sagu asli dan nilai terendah didapat saat menggunakan metode autoklaf. Emulsi minyak dalam air juga dianalisis dengan menggunakan campuran RS dan kasein yang dibandingkan juga emulsi dari campuran RS dan protein murni dari kedelai (SPI). Selain itu, hylon VII juga dibuat campuran dalam emulsi untuk dibandingkan dengan RS. Viskositas emulsi yang terbuat dari RS+kasein lebih rendah dari pada emulsi yang terbuat dari RS+SPI. Nilai kapasitas emulsi dan stabilitas emulsi lebih bagus saat menggunakan emulsi campuran dari RS-SPI dari pada RS+kasein. Nilai kapasitas emulsi paling besar yang terbuat dari RS+kasein adalah 5.67% (3.75% kasein+ 3.75RS + 7.5% minyak ikan) sedangkan nilai kapasitas emulsi yang terbuat dari RS+SPI sebesar 11.33% (5% SPI + 5% RS + 5% minyak ikan). Selama proses waktu penyimpanan emulsi, nilai peroksida dan anisidin terendah yaitu emulsi yang terbuat dari campuran RS+SPI dan RS-kasein terbuat dari 5% emulsifier (kasein atau SPI) + 5% RS + 5% minyak ikan.

Item Type: Thesis (Masters)
Additional Information: RTKi 541.39 Pra p
Uncontrolled Keywords: pati sagu, metode hidrolisis asam-autoklaf, pati resisten, emulsi minyak ikan, SPI, kasein
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Mathematics and Science > Chemistry > (S2) Master Theses
Depositing User: Mrs Anis Wulandari
Date Deposited: 11 Jan 2017 03:54
Last Modified: 11 Jan 2017 03:54
URI: http://repository.its.ac.id/id/eprint/1467

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