PENGARUH SUHU TERHADAP DAYA KEMBANG, KELARUTAN, DAN KAPASITAS PENGIKATAN AIR PADA PATI UBI JALAR TERMODIFIKASI ULTRASONIK
DOI:
https://doi.org/10.21776/ub.jtp.2022.023.03.3Keywords:
Fisikokimia; Modifikasi Pati; Pati, Ubi Jalar; UltrasonikAbstract
Gelombang ultrasonik dapat dimanfaatkan untuk mengubah sifat fisik dan kimia pati ubi jalar. Pati yang telah dimodifikasi menggunakan gelombang ultrasonik dengan rentang suhu 35-60 °C memiliki peningkatan sifat fisik dibandingkan pati ubi jalar alami. Daya kembang, kelarutan, dan kapasitas pengikatan air merupakan beberapa parameter penting yang menentukan sifat fungsional pati modifikasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu terhadap daya kembang, kelarutan, dan kapasitas pengikatan air pati ubi jalar yang telah dimodifikasi. Hasil analisis morfologi pati menunjukan munculnya struktur berpori pada pati ubi jalar termodifikasi, serta adanya perubahan intensitas serapan IR. Selain itu, modifikasi pati ubi jalar menggunakan gelombang ultrasonik mampu meningkatkan daya kembang, kelarutan, dan kapasitas pengikatan air pati hingga titik tertentu. Akhirnya, diketahui suhu 55 °C memberikan hasil terbaik pada respon yang diamati.
Ultrasonic waves can be used to change the physical and chemical properties of sweet potato starch. Starch that has been modified using ultrasonic waves with a temperature range of 35-60 °C has improved physical properties compared to native sweet potato starch. The swelling power, solubility and water-binding ability are some of the important parameters that determine the functional properties of modified starch. This research objectives to determine the effect of temperature on swelling power, solubility, and water-binding ability of the modified sweet potato starch. The results of the starch morphological analysis showed the appearance of porous structure in the modified sweet potato starch, as well as a change in the intensity of IR absorption. In addition, the modification of sweet potato starch using ultrasonic waves can increase the swelling power, solubility, and water-binding ability of starch to a certain point. Finally, it is known that the temperature of 55 °C gives the best results for the observed responses.
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Copyright (c) 2022 Grace Maria Ulfa, Irma Nopriyani, Vivien Fathuroya, Widya Dwi Rukmi Putri, Kiki Fibrianto, Simon Bambang Widjanarko
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