PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG

Krisna Kharisma Suga; Nur Aini; Retno Setyawati

doi:10.21107/agrointek.v14i2.6262

PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG

Krisna Kharisma Suga, Nur Aini, Retno Setyawati

Abstract

Kimpul is one type of tubers that is high in carbohydrate content so it can
be used as a source of starch. Natural starch generally still has several
disadvantages. One of method that can be done to overcome these
weaknesses is by modifying cross-linked starch. The objectives of this
study are: 1) to know the effect of STPP concentration on chemical and
physical characteristics of modified kimpul starch; 2) to know the effect of
soaking time on chemical and physical characteristics of modified kimpul
starch; 3) to determine the best combination treatment between STPP
concentration and soaking time on the chemical and physical
characteristics of modified kimpul starches. This is an experimental
research with Randomized Block Design. The factors studied were the
concentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time
(60 and 90 minutes). The variables tested were moisture content, starch
content, amylose content and calcium oxalate content, brightness, swelling
power, sollubility and its amylographic properties. The results showed
that both STPP concentration factors and soaking time affected the
modified chemical and physical characteristics of kimpul starch
crosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration and
soaking time used. Modified kimpul starch using 3% STPP concentration
and 90 minutes soaking time had moisture content, starch content, amylose
content, calcium oxalate content, brightness and high swelling power. The
best modified kimpul starch is modified kimpul starch using 2% STPP
concentration and 60 minutes soaking time. It has a water content of
7,88%, starch content of 63,13%, amylose content of 17,28%, oxalate
content of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,
brightness of 44.13, initial gelatinization temperature of 78,75oC, peak
viscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdown
viscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosity
of 3873,5 cP

Keywords

Crosslinking; Kimpul starch; Sodium trypolyphosphate2%; Soaking time

Full Text:

PDF (Bahasa Indonesia)

References

Aini, N. et al. (2010) ‘Hubungan antara waktu fermentasi grits jagung dengan sifat gelatinisasi tepung jagung putih yang dipengaruhi ukuran partikel’, Jurnal Teknologi dan Industri Pangan, XXI(1), pp. 18–24.

Aini, N. and Hariyadi, P. (2010) ‘Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification’, International Food Research Journal, 17(4), pp. 961–968.

Akbar, M. R. and Yunianta, Y. (2014) ‘Pengaruh lama perendaman Na2S2O5 dan fermentasi ragi tape terhadap sifat fisik kimia tepung jagung’, Jurnal Pangan dan Agroindustri, 2(2), pp. 91–102.

Akpa, J. G. and Dagde, K. K. (2012) ‘Modification of cassava starch for industrial uses’, International Journal of Engineering and Technology, 2(6), pp. 913–919.

AOAC (2005) ‘Official Methods of Analysis of the Association of Official Agricultural Chemists International’, Journal of the Association of Official Agricultural Chemists, 41, p. 12.

Babu, A. S., Parimalavalli, R. and Rudra, S. G. (2015) ‘Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches’, International Journal of Biological Macromolecules. Elsevier B.V., 80, pp. 557–565. doi: 10.1016/j.ijbiomac.2015.07.020.

Chotimah, S. and Fajarini, D. T. (2013) ‘Reduksi kalsium oksalat dengan perebusan menggunakan larutan NaCl dan penepungan untuk meningkatkan kualitas sente (Alocasia marcrorrhiza) sebagai bahan pangan’, Jurnal Teknologi Kimia dan Industri, 2(2), pp. 76–83.

Detduangchan, N., Sridach, W. and Wittaya, T. (2014) ‘Enhancement of the properties of biodegradable rice starch films by using chemical crosslinking agents’, International Food Research Journal, 21(3), pp. 1225–1235.

Faridah, D. N. et al. (2014) ‘Karakteristik Sifat Fisikokimia Pati Garut (Maranta arundinaceae)’, Jurnal Agritech Fakultas Teknologi Pertanian UGM, 34(1), pp. 14–21. doi: 10.22146/agritech.9517.

Fetriyuna, F., Marsetio, M. and Pratiwi, R. L. (2016) ‘Pengaruh Lama Modifikasi Heat-Moisture Treatment (HMT) Terhadap Sifat Fungsional dan Sifat Amilografi Pati Talas Banten (Xanthosoma undipes K. Koch)’, Jurnal Penelitian Pangan Indonesia, 1(1), pp. 44–50. doi: 10.24198/jp2.2016.vol1.1.08.

Gutiérrez, T. J. et al. (2014) ‘Physicochemical and functional properties of native and modified by crosslinking, dark-cush-cush yam (Dioscorea Trifida) and cassava (Manihot Esculenta) starch’, Journal of Polymer and Biopolymer Physics Chemistry, 2(1), pp. 1–5. doi: 10.12691/jpbpc-2-1-1.

Gutiérrez, T. J. et al. (2015) ‘Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches’, Food Packaging and Shelf Life, 3, pp. 1–8. doi: 10.1016/j.fpsl.2014.09.002.

Hasibuan, E., Hamzah, F. and Rahmayuni, R. (2016) ‘Sifat kimia dan organoleptik pati sagu (Metroxylon sago Rottb) modifikasi kimia dengan perlakuan Sodium Trypolyhosphate (STPP)’, JOM Faperta, 3(1), pp. 1–8.

Hazarika, B. J. and Sit, N. (2016) ‘Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch’, Carbohydrate Polymers. Elsevier Ltd, 140, pp. 269–278. doi: 10.1016/j.carbpol.2015.12.055.

Iwuoha, C. I. and Kalu, F. A. (1995) ‘Calcium oxalate and physico-chemical properties of cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing’, Food Chemistry, 54(1), pp. 61–66. doi: 10.1016/0308-8146(95)92663-5.

Kahraman, K., Koksel, H. and Ng, P. K. W. (2015) ‘Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content’, Food Chemistry. Elsevier Ltd, 174, pp. 173–179. doi: 10.1016/j.foodchem.2014.11.032.

Kumoro, A. C., Budiyati, C. S. and Retnowati, D. S. (2014) ‘Calcium oxalate reduction during soaking of giant taro (Alocasia macrorrhiza (L.) Schott) corm chips in sodium bicarbonate solution’, International Food Research Journal, 21(4), pp. 1583–1588.

Merdikasari et al. (2009) ‘Amilografi Pasta Pati Sukun Termodifikasi Menggunakan Sodium Tripolifosfat’, Teknologi Industri dan hasil Pertanian, 14(2), pp. 173–177.

Munarso, S. J. et al. (2004) ‘Perubahan sifat fisikokimia dan fungsional tepung beras akibat proses modifikasi ikat-silang’, J. Pascapanen, 1(1), pp. 22–28.

Oke, M. O. and Bolarinwa, I. F. (2012) ‘ Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam ( Colocasia esculenta ) Flour ’, ISRN Agronomy, 2012, pp. 1–4. doi: 10.5402/2012/978709.

Polnaya, F. J., Huwae, A. A. and Tetelepta, G. (2018) ‘Karakteristik sifat fisiko-kimia dan fungsional pati sagu ihur (Metroxylon sylvestre) dimodifikasi dengan hidrolisis asam’, Agritech. 38(1), p. 7. doi: 10.22146/agritech.16611.

Purwaningsih, I. and Kuswiyanto, K. (2014) ‘Perbandingan Perendaman Asam Sitrat Dan Jeruk Nipis Terhadap Penurunan Kadar Kalsium Oksalat Pada Talas’, Jurnal Vokasi Kesehatan, II(1), pp. 89–93.

Putranto, A. W., Argo, B. D. and Komar, N. (2013) ‘Pengaruh perendaman natrium bikarbonat dan suhu penggorengan terhadap nilai kekerasan keripik kimpul’, Jurnal Teknologi Pertanian, 14(2), pp. 105–114.

Retnaningtyas, D. A. and Putri, W. D. R. (2014) ‘Karakterisasi sifat fisikokimia pati ubi jalar oranye hasil modifikasi perlakuan STPP (lama perendaman dan konsentrasi)’, Jurnal Pangan dan Agroindustri, 2(4), pp. 68–77.

Santoso, B. et al. (2015) ‘Karakteristik fisik dan kimia pati ganyong dan gadung termodifikasi metode ikatan silang’, Jurnal Agritech. Universitas Gadjah Mada, 35(03), pp. 273–279. doi: 10.22146/agritech.9337.

Sari, D., Purwadi, P. and Thohari, I. (2019) ‘Upaya peningkatan kualitas yoghurt set dengan penambahan pati kimpul (Xanthosoma sagittifolium)’, Jurnal ilmu-ilmu Peternakan, 29(2), pp. 131–142. doi: 10.21776/ub.jiip.2019.029.02.04.

Senanayake, S. et al. (2013) ‘Effect of heat moisture treatment conditions on swelling power and water soluble index of different cultivars of sweet potato (Ipomea batatas (L). Lam) starch’, ISRN Agronomy, 2013, pp. 1–4. doi: 10.1155/2013/502457.

Siener, R. et al. (2017) ‘Oxalate content of beverages’, Journal of Food Composition and Analysis. Academic Press Inc., 63, pp. 184–188. doi: 10.1016/j.jfca.2017.08.005.

Sukhija, S., Singh, S. and Riar, C. S. (2016) ‘Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch’, Food Hydrocolloids. Elsevier Ltd, 55(November), pp. 56–64. doi: 10.1016/j.foodhyd.2015.11.003.

Teja W, A. et al. (2008) ‘Karakterisitik pati sagu dengan metode modifikasi asetilasi dan cross-linking’, Jurnal Teknik Kimia Indonesia, 7(3), pp. 836–843.

Wattanachant, S. et al. (2003) ‘Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties’, Food Chemistry, 80(4), pp. 463–471. doi: 10.1016/S0308-8146(02)00314-X.

Wongsagonsup, R. et al. (2014) ‘Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product’, Carbohydrate Polymers, 101(1), pp. 656–665. doi: 10.1016/j.carbpol.2013.09.100.

Zhu, Z., Zheng, H. and Li, X. (2013) ‘Effects of succinic acid cross-linking and mono-phosphorylation of oxidized cassava starch on its paste viscosity stability and sizability’, Starch - Stärke, 65(9–10), pp. 854–863. doi: 10.1002/star.201200256.

Zuhra, C. F. et al. (2016) ‘Modifikasi pati sukun dengan metode ikat silang menggunakan trinatrium trimetafosfat’, Chimica et Natura Acta, 4(3), p. 142. doi: 10.24198/cna.v4.n3.10925.