PERBEDAAN SUHU DAN LAMA PERENDAMAN MOCAF DENGAN MODIFIKASI ANNEALING TERHADAP SIFAT FUNGSIONAL TEKNIS DAN KANDUNGAN PATI
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.02.5Keywords:
Annealing, MOCAF, Suhu, WaktuAbstract
MOCAF merupakan salah satu olahan berbahan baku ubi kayu yang difermentasi dengan mikroba. MOCAF masih memiliki beberapa kekurangan yaitu swelling power dan kelarutan yang cenderung tinggi, hal tersebut menyebabkan pemanfaatan dan pengaplikasian MOCAF pada industri pangan atau produk pangan kurang maksimal. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu dan waktu annealing terhadap sifat fungsional dan kimia MOCAF termodifikasi. Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor, masing-masing perlakuan dilakukan dua kali pengulangan. Faktor pertama suhu annealing (T) (27, 40, dan 50°C), dan faktor kedua yaitu waktu annealing (L) (0 jam (aktual 15 menit), 8 jam, 16 jam). Parameter yang diamati yaitu swelling power, kelarutan, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), sineresis, kadar air, kadar abu, kadar pati, kadar amilosa, dan kadar amilopektin. Hasil penelitian menunjukkan bahwa perlakuan suhu annealing 50°C dengan waktu annealing 16 jam mampu menurunkan swelling power 17,01 (g/g), kelarutan 5,18 g/g, kadar abu 0,41%, WHC 110,79%, OHC 101,28%, sineresis 0,41%, dan amilopektin 48,16%; dan meningkatkan kadar air 10,27%, kadar amilosa 38,83%, dan kadar pati 87,88%. Modifikasi MOCAF menggunakan metode annealing dengan perlakuan perbedaan suhu dan waktu annealing berpengaruh signifikan terhadap semua parameter uji sehingga, MOCAF termodifikasi annealing dapat lebih luas dalam pemanfaatan dan pengaplikasian pada industri pangan atau produk pangan.
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