OPTIMASI PROSES PEMBUATAN SOHUN DARI PATI UBI BANGGAI (DIOSCOREA ALATA)

Authors

  • Feri Kusnandar Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor
  • Mimah Mutmainah Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor
  • Tjahja Muhandri Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor

DOI:

https://doi.org/10.21776/ub.jpa.2020.008.03.6

Keywords:

Ubi banggai, sohun, elongasi, response surface methodology

Abstract

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.

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Published

23-07-2020

Issue

Vol. 8 No. 3 (2020)

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Articles

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