PENGARUH KONSENTRASI PERENDAMAN KALSIUM LAKTAT TERHADAP SIFAT FISIKOKIMIA MASHED SWEET POTATO POWDER
Abstract: The shortcomings of
mashed sweet potato powder are low rehydration strength, and is sticky after
being rehydrated, so there is a need to add calcium lactate. Calcium lactate is
a food additive that is flavourless and functions as a texture former and
thickening agent. Ca2+ ions will bind the polysaccharides, forming an egg box
which can bind water, improving rehydration and reducing free water in the
product so that it does not becomes sticky. The study design used is
non-factorial RBD (randomized block design). Other factors studied were
concentration of calcium lactate consisting of 7 (seven) standards of treatment
in the form of 0% (w/v); 0,25% (w/v); 0,50% (w/v); 0,75% (w/v); 1% (w/v); 1,25%
(w/v); 1,5% (w/v), with a repetition rate of 4 (four) times. Parameters tested
include the physiochemical nature: water content, αw, colour, and water
absorption. Data was analysed by ANOVA (Analysis of Variance) at α = 5% then
continued with Duncan's Multiple Range Test at α = 5% to determine which
treatment has a significant difference. An increase in calcium lactate
concentration significantly affects water content, aw, water absorption, and
colour (lightness, redness, yellowness, and hue) but has no significant effect
on chroma. Higher calcium lactate usage will lower water content, aw,
yellowness, hue scores but raise lightness, redness, and water absorption.
Results showed the best treatment is calcium lactate concentration of 1% with a
water content of 7,74%, aw 0,52, water absorption 440,00%, lightness 74,97,
redness 12,28, yellowness 26,23, chroma 28,78 and hue 64,92.
Penulis: Cynthia Inneke
Catherina, Sutarjo Surjoseputro, Erni Setijawati
Kode Jurnal: jppertaniandd160910
