KARAKTERISASI SIFAT KIMIA, PROFIL AMILOGRAFI (RVA) DAN MORFOLOGI GRANULA (SEM) PATI SINGKONG TERMODIFIKASI SECARA BIOLOGI
ABSTRACT: MOCAF (modified
cassava flour) is a product derived from cassava flour that uses the principles
of fermented cassava cell modification (Subagio, 2006). During the production
of MOCAF, side product in the form of starch has been produced but has not been
utilized. This study aimed to assess fermentation lengths using BAL toward
chemical characteristics, granule amylography and morphology. The method used
was completely randomized design (CRD) with one factor, consisting of
fermentation lengths of 0, 24, 48 and 72 hours, and control which were
replicated (3) three times. The results of chemical characteristics showed that
the longer the value of amylopectin content, total acid, total sugar, the
higher the fermentation, while the pH value of reducing sugar, amylose
decreased, the granular form was pockmarked and had bigger and bigger size.
Amylography of pasta showed the increase in time, temperature, (PV), (TV), (FV)
and decrease in (SB) and (BD). By recognizing the amylographic characteristic,
the application is easier as an improver ingredient in food products associated
with characteristics such as viscosity, shelf life, retrogradation and
syneresis. The results showed that the length of fermentation affected the
chemical characteristics, granular amylography and morphology of biologically
modified starch.
Penulis: Subekah Nawa
Kartikasari
Kode Jurnal: jppertaniandd160736
