OPTIMASI PROSES PEMBUATAN SOHUN DARI PATI UBI BANGGAI (DIOSCOREA ALATA)
DOI:
https://doi.org/10.21776/ub.jpa.2020.008.03.6Keywords:
Ubi banggai, sohun, elongasi, response surface methodologyAbstract
Ubi Banggai merupakan ubi lokal yang banyak dibudidayakan dan dikonsumsi di Kepulauan Banggai Sulawesi Tengah. Ubi Banggai banyak mengandung karbohidrat, terutama pati. Pati ubi Banggai mengandung amilosa yang tinggi yang sesuai untuk bahan baku pembuatan sohun. Penelitian ini bertujuan untuk mengoptimasi proses pembuatan sohun pati ubi Banggai (Dioscorea Alata). Pati Banggai dari tiga varietas (Baku Pusus, Baku Tuu Oloyo dan Baku Boan) diekstraksi dan diproses menjadi sohun. Optimasi proses dilakukan dengan menggunakan pati Baku Pusus. Sohun dibuat dengan mencampurkan pati ubi Banggai dengan air, dilewatkan dalam ekstruder ulir tunggal dan dikeringkan. Sepuluh kombinasi percobaan yang memvariasikan persen air (50-60% dari berat pati) dan suhu barrel (95-100oC) dirancang dengan response surface methodology. Optimasi proses berdasarkan parameter kehilangan padatan akibat pemasakan (KPAP), daya serap air dan elongasi. Proses optimum pembuatan sohun adalah kombinasi air (61%) dan suhu barrel ekstruder (99oC). Sohun memiliki KPAP 6.16% KPAP rendah, dan daya serap air dan elongasi tinggi (278.08% dan 236.95%). Dibandingkan sohun dari pati Baku Puyus, sohun pati Baku Tuu Oloyo dan Boan yang diproses pada kondisi proses menunjukkan KPAP lebih tinggi (7.12% dan 8.54%), daya serap air (204.05% dan 201.90%) dan elongasi (310.94% dan 320.70%) yang lebih rendah. Ketiga sohun menunjukkan sifat translusen dan berwarna keabu-abuan.
References
Akinoso R, Olatoye K, Ogunyele O. 2016. Potentials of trifoliate yam (Dioscorea dumetorum) in noodles production. Journal of Food Processing and Engineering. 7:8, 3-6. doi: 10.4172/2157-7110.1000609
Amar AA. 2020. Karakteristik Tepung Ubi Banggai (Dioscorea sp) dan Aplikasinya pada Beras Analog. Tesis Master. IPB. Bogor.
Bas D, Boyaci IH 2007. Modeling and optimization I: Usability of response surface methodology. Journal of Food Engineering. 78:836-845. doi: https://doi.org/10.1016/ j.jfoodeng.2005.11.024.
Boy R, Soeharsomo. 2013. Tanaman umbi-umbian di Kabupaten Banggai Kepulauan. Dalam Prosiding Seminar Nasional Sumber Daya Genetik Pertanian, Bogor, 151-159.
Budijanto, S., Y.I. Andri, D.N. Faridah, S. Noviasari. 2017. Karakterisasi kimia dan efek hipoglikemik beras analog berbahan dasar jagung, sorgum, dan sagu aren. Agritech. 37:4, 402-409. doi: http://doi.org/10.22146/agritech.10383.
Chen Z, Sagis LMC, Legger A, Linssen JPH, Schols HA, Voragen AGJ. 2002. Evaluation of starch noodles made from three typical Chinese sweet-potato starches. Journal of Food Science. 67:6,3342-3347. doi: 10.1111/j.1365-2621.2002.tb09589.x.
Collado LS, Mabesa LB, Oates CG, Corke H. 2001. Bihon-type noodles from heat-moisture-treated sweet potato starch. Journal of Food Science. 66:4, 604–609. doi:10.1111/j. 1365-2621.2001.tb04608.x.
Hendrawan Y, Susilo B, Putranto AW, Riza DF Al, Maharani DM, Amri MN. 2016. Optimasi dengan alogaritma RSM-CCD pada evaporator vakum waterjet dengan pengendali suhu fuzzy pada pembuatan permen susu. Agritech. 36:2, 226-232. doi:10.22146/ agritech.12868.
Herawati D, Kusnandar F, Sugiyono, Thahir R dan Purwani EY. 2010. Pati sagu termodifikasi HMT (heat moisture-treatment) untuk peningkatan kualitas bihun sagu. Jurnal Pascapanen Pertanian. 7:1,7-15.
Interpares P, Haryadi, Cahyanto MN. 2015. The effect of retrogradation on the physicochemical properties of maize starch noodle and its prebiotic potential. Agritech. 35:2,192–199.
Lase VA, Julianti E, Masniary, LL. 2013. Bihon type noodles from heat moisture treated starch of four varieties of sweet potato. Jurnal Teknologi dan Industri Pangan. 24:1,89–96. doi:10.6066/jtip.2013.24.1.89.
Li W, Shu C, Zhang P, Shen Q. 2011. Properties of starch separated from ten mung bean varieties and seeds processing characteristics. Food Bioprocess Technology. 4:814-821. doi: 10.1007/s11947-010-0421-6.
Muhandri T, Ahza AB, Syarief R, Sutrisno. 2011. Optimasi proses ekstrusi mi jagung dengan metode permukaan respon. Jurnal Teknologi dan Industri Pangan. 22:2, 97-104. doi: https://journal.ipb.ac.id/index.php/jtip/article/view/4239.
Muhandri T, Subarna. 2009. Pengaruh kadar air, NaCl, dan jumlah pasing terhadap karakteristik reologi mi jagung. Jurnal Teknologi dan Industri Pangan. 20:1, 63-70. doi: https://journal.ipb.ac.id/index.php/jtip/article/view/309.
Muhandri T, Subarna, Koswara S, Nurtama B, Ariefianto DI, Fatmala D. 2017. Optimasi pembuatan sohun ubi jalar menggunakan ekstruder pemasak-pencetak. Jurnal Teknologi dan Industri Pangan. 28:1, 36–45. doi: https://doi.org/10.6066/jtip.2017. 28.1.36.
Muhammad K, Kusnandar F, Hashim ZM, Rahman RA, 1999. Application of native and phosphorylated tapioca starches in potato starch noodle. International Journal of Food Science and Technology. 34:3, 275-280. doi: 10.1046/j.1365-2621.1999.00262.x
Mulch RS, Mansur S, Barus HN, Madauna I. 2015. Respon pertumbuhan dan hasil ubi banggai (Dioscorea alata) jenis “Baku Pusus†terhadap pemberian pupuk anorganik, organik dengan mulsa jerami padi. Agroland. 22: 131–137.
Mutmainah M. 2020. Karakterisasi Pati Ubi Banggai (Dioscorea alata) dan Aplikasinya Pada Pembuatan Sohun. Tesis Master. IPB. Bogor.
Nadia L, Wiratakususmah A, Andarwulan N, Hari P, Koaze H, Noda T. 2014. Characterization of physicochemical and functional properties of starch from five yam (Dioscorea Alata) cultivars in Indonesia. International Journal of Chemical Engineering and Applications. 5:6, 489-496. doi: 10.7763/IJCEA.2014.V5.434.
Oladunmoye OO, Aworh OC., MaziyaDixo B, Erukainure OL., Elemo GN.. 2014, Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends, Food Science and Nutrition. 2:2, 132– 138.
Prabudi M, Nurtama B, Purnomo EH. 2018. Aplikasi response surface methodology (RSM) dengan historical data pada optimasi proses produksi burger. Jurnal Mutu Pangan. 5:2, 109–115. Doi: https://journal.ipb.ac.id/index.php/jmpi/article/view/26230.
Purnomo P. 2010. Pemanfaatan Dioscorea spp (Dioscoreaceae) oleh masyarakat di Kabupaten Luwuk dan Banggai Sulawesi Tengah. Prosiding Seminar Nasional Biologi. Prespektif Biologi dalam Pengelolaan Sumber Daya Hayati, Yogyakarta: Universitas Gadjah Mada, 55-56.
Purwani EY, Widaningrum, Thahir R, Muslich. 2006. Effect of heat moisture treatment of sago starch on its noodle quality. Indonesian Journal of Agriculture Science. 7:1, 7-14
Rahardjo YP, Dalapati SA. (2016). Diversifikasi Olahan Uwi banggai Menunjang Ketahanan Pangan, 1616-1624.
Ratnawati SE, Ekantari N, Pradipta RW, Paramita BL. 2012. Aplikasi response surface methodology (RSM) pada optimasi ekstraksi kalsium tulang lele. Jurnal perikanan UGM. 20:1, 41-48.
Retnaningtyas DA, Putri WDR. 2014. Karakterisasi sifat fisikokimia pati ubi jalar oranye hasil modifikasi perlakuan stpp (lama perendaman dan konsentrasi). Jurnal Pangan dan Agroindustri. 2:4, 68-77.
Romadhoni M, Harijono. 2015. Karakteristik pasta tepung gembili, pati sagu dan karagenan serta potensinya sebagai bihun. Jurnal Pangan dan Agroindustri. 3:1, 53-60.
Srichuwong S, Sunarti TC, Mishima T, Isono N, Hisamatsu M. 2005. Starches from different botanical sources I: contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydrate Polymers. 60:4, 529-538. doi: https://doi.org/10. 1016/j.carbpol.2005.03.004.
Tam LM, Corke H, Tan WT, Li J, Collado LS. 2004. Production of bihon-type noodles from maize strach differing in amilose content. Cereal Chemistry. 81:4, 475-480. doi: https://doi.org/10.1094/CCHEM.2004.81.4.475.
Tsakama M, Mwangwela A, Kosamu I. 2013. Effect of heat-moisture treatment (HMT) on cooking quality and sensory properties of starch noodles from eleven sweet potato varieties. International Reseearch Journal of Agricultural Science and Soil Science. 3:7, 256–261. doi: 10.21082/ijas.v7n1.2006.8-14.
Wang D, Fan DC, Ding M, Ge PZ, Zhou CQ. 2015. Characteristics of different types of starch in starch noodles and their effect on eating quality. International Journal of Food Properties. 18:11, 2472-2486. doi: 10.1080/10942912.2014.983606
Wang W, Zhou H, Yang H, Zhao S, Liu Y, Liu R. 2017. Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch. Food Chemistry. 214:319-327. doi: 10.1016/j.foodchem.2016.07.040.
Whistler RL, BeMiller JN, Paschall EF. 2012. Starch: Chemistry and Technology. Elsevier 3rd Ed.
Xiao HX, Lin QL, Liu GQ, Yu FX. 2012. A comparative study of the characteristics of cross-linked, oxidized and dual-modified rice starches. Molecules. 17: 10946-10957. doi:10.3390/molecules170910946.
Zhong Y, Zhu H, Liang W, Li X, Liu L, Zhang X, Yue H, Xue J, Liu X, Guo D. 2018. High-amylose starch as a new ingredient to balance nutrition and texture of food. Journal of Cereal Science. 818–14. doiI: 10.1016/j.jcs.2018.02.009.
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).