PENGARUH FOTOOKSIDASI UV-C TERHADAP SIFAT FISIKOKIMIA DAN BAKING EXPANSION PATI SAGU (Metroxylon sago)

Eduard Fransisco Tethool, Angela Myrra Puspita Dewi, Abadi Jading

Abstract


Native Sago starch is difficult to used in industry because of the limitations of its phisycochemical properties. The aim of this research was to studied effect of UV-C photo-oxidation on  physicochemical properties and baking expansion of sago starch. Five slurries ratio (starch : water ratio): 1:2; 1:4; 1:6; 1:8; and 1:10 were oxidized with UV-C irradiation for 20 minutes, and then compared with native sago starch. The results showed that UV-C photo-oxidation increasing amylose content and paste viscosity, but decreasing swelling power and solubility, and carbonyl and carboxyl content. Used of UV-C as a photooxidator effective to increasing baking expansion characteristic, and the best slurry ratio was 1:6, which has 6.97 ml/g specific volume or 33.7% increased from native sago starch (5.22 ml/g)


Keywords


sago;photo-oxidation;uv-c;baking expansio

Full Text:

PDF (Indonesian)

References


Adebowale, K.O., Afolabi, T.A., Lawal, O.S. 2002. Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour. Food Chemistry 78:305–311. doi: 10.1016/S0308-8146(02)00100-0

M.M. Sanchez-Rivera, F.J.L. Garcia Suarez, M. Velazquez del Valle. F. Gutierrez-Meraz, L.A. Bello Perez. 2005. Partial Characterization of Banana Starches Oxidized by Different Levels of Sodium Hypochlorite. Carbohydrate Polymers 62:50-56. doi: 10.1016/j.carbpol.2005.07.005

Bertolini, A.C., Mestres, C., Lourdin, D., del Valle, G., Colonna, P. 2001. Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho Azedo). Journal of the Science of Food and Agriculture 81: 429–435. doi : 10.1002/1097-0010(200103)81:4<429: AID-JSFA833>3.0.CO;2-2.

Demiate, I.M., Dupuy, N., Huvenne, J.P., Cereda, M.P., Wosiacki, G. 2000. Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy. Carbohydrate Polymers 42: 149-158. doi: 10.1016/S0144-8617(99)00152-6

Dewi, A. M. P., 2011. Oksidasi Tapioka Dengan Hidrogen Peroksida dan Katalisis UV-C, Serta Aplikasinya Untuk Edible Film. [Tesis]. Yogyakarta : Universitas Gadjah Mada.

El-sheikh, M. A., Ramadan, M. A., El-shafie, A. 2010. Photo-oxidation of rice starch. Part I: Using hydrogen peroxide. Carbohydrate Polymers 80:266-269. doi: 10.1016/j.carbpol.2009.11.023

Flach, M. 1997. Sago Palm. Metroxylon Sagu Rottb. International Plant Genetic Resources Institute (IPGRI). Rome, Italy.

Haryanto, B. dan P. Pangloli. 1991. Potensi dan Pemanfaatan Sagu. Kanisius: Yogyakarta

Kuakpetoon, D., and Wang, Y.J. 2006. Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content. Carbohydrate Research 341:1896-1915. doi: 10.1016/j.carres.2006.04.013.

Limbongan, J. 2007. Morfologi Beberapa Jenis Sagu Potensial di Papua. Jurnal Penelitian dan Pengembangan Pertanian. 26 (1).

Lorlowhakarn, K., and O. Naivikul. 2005. Modification of Rice Flour by UV Irradiation to Improve Rice Noodle Quality. Proceeding of The 3th Conference of Starch Technology:Thailand.

Miftahorrachman dan H. Novarianto. 2003. Jenis-jenis sagu potensial di Sentani Irian Jaya. Prosiding Seminar Nasional Sagu:Manado, 6 Oktober 2003.

Smith, R. J. 1896. Production and used of hypochlorite oxidized starches (Vol. II). Di dalam R. L. Whistler, & E. F. Paschall (ed.), Starch chemistry and technology. New York: Academic Press. P620–625.

Tetelepta, G. 2011. Oksidasi pati tapioca dengan sodium hipoklorit guna meningkatkan baking expansion. [Tesis] Yogyakarta: Universitas Gadjah Mada

Tethool, E.F., Z. L. Sarungalo, B. Santoso. 2009. Sifat Fisikokimia dan Daya Cerna Empat Kultivar Pati Sagu Asal Sentani Papua. Indofood Riset Nugraha 2008. Manokwari : Universitas Negeri Papua.

Vatanasuchart, N., Naivikul, O., Charoenrein, S., Sriroth, K. 2005. Molecular Properties of Cassava Starch Modified With Different UV Irradiation to Enhance Baking Expansion. Carbohydrate Polymers 61: 80-87, doi :10.1016/j.carbpol.2005.02.012

Wang, Y.J., and Wang, L. 2003. Physicochemical properties of common and waxy corn starch oxidized by different level of sodium hypochlorite. Carbohydrate Polymers 52 : 207-217, doi: 10.1016/S0144-8617(02)003041

Winarno, F. G. 1997. Kimia Pangan dan Gizi. PT. Gramedia : Jakarta


Refbacks

  • There are currently no refbacks.




Copyright (c) 2017 AGROINTEK

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Mailing Address:

Agrointek Journal

Department of Agroindustrial Technology, Faculty of Agriculture, University of Trunojoyo Madura
Raya Telang St. PO BOX 2, Kamal - Bangkalan - Jawa Timur
Phone: (031) 3013234, Email:agrointek@yahoo.com

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License