KARAKTERISTIK PASTA TEPUNG GEMBILI, PATI SAGU DAN KARAGENAN SERTA POTENSINYA SEBAGAI BIHUN [IN PRESS JANUARI 2015]
Abstract
Umbi gembili dan pati sagu merupakan potensi lokal yang ketersediaanya melimpah namun pemanfaatannya masih terbatas. Berdasarkan beberapa penelitian, umbi gembili dan sagu memilki amilosa tinggi yang potensial untuk dikembangkan, salah satunya mie bihun. Karaginan sebagai hidrokoloid dapat memodifikasi reologi dari bahan pangan tersebut. Hidrokoloid diketahui memiliki kemampuan dalam mempengaruhi karakteristik gelatinisasi pati, meningkatkan viskositas, menghambat sineresis, mengontrol mobilitas air (kadar dan aktivitas) dan meningkatkan kestabilan pasta pati terhadap panas dan gaya gesekan. Penelitian ini disusun menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu, penambahan konsentrasi karaginan pada campuran tepung gembili : pati sagu (80:20) dan STPP 0.3% (b/b). Karaginan yang ditambahakan terdapat 7 level (0; 0.5; 0.6; 0.7; 0.8; 0.9; 1) % (b/b). Campuran tepung gembili : pati sagu (80:20) dan STPP 0.3% (b/b) dengan penambahan karaginan 1% (b/b) menghasilkan karakteristik yang paling menyerupai pasta tepung beras.
Â
Kata kunci: Bihun, Gembili, Karaginan, Karakteristik Pasta , Sagu
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).