MODIFIKASI PATI JAGUNG MELALUI REAKSI OKSIDASI HIDROGEN PEROKSIDA (H2O2) DAN SINAR ULTRAVIOLET-C (UV-C)

Nur Kholifah(1*), Iffah Muflihati(2), Enny Purwati Nurlaili(3)


(1) Program Studi Teknologi Pangan Universitas PGRI Semarang
(2) Program Studi Teknologi Pangan Universitas PGRI Semarang
(3) Program Studi Teknologi Pangan Universitas PGRI Semarang
(*) Corresponding Author

Abstract


Corn starch is widely used by the food processing industries, so it is often found problems caused by the characteristics of the functional properties of natural starches. The aims of this study was to determine the effect of H2O2 and the duration of UV-C lamp on the characteristics of modified corn starch. The research method used with the addition of H2O2 and irradiation with UV-C lamps to modify the original properties of starch. Formulations for modification include H2O2 concentration (0.5, and 0.75%) and duration of UV-C irradiation (5, 10, 15 minutes). Characteristics were determined by analysis of water content, pH, color, total starch, solubility and swelling power. The highest water content (8.18%) was found at 0.5% H2O2 concentration with 15 minutes UV-C irradiation time. The duration of UV-C irradiation can affect the pH value and total starch in corn starch. While the brightness value increases with increasing H2O2 concentration and duration UV-C lamp irradiation. The modification process increased the solubility value, but will reduced the value of swelling power.

Keywords


corn starch, modification of starch, hydrogen peroxide, UV-C

Full Text:

PDF

References


Adebowale, K.O., Afolabi, T.A. dan Lawal O.S., 2002. Isolasi, Chemical Modification and Physicochemical Characterisation of Bambarra Groundnut Starch and Flour. Food Chemistry 78: 305-311.

Adebowale, K.O., Lawal, O.S. 2003. Functional Properties and Retrogradation Behaviour of Native and Chemically Modified Starch of Mucuna Bean (Mucuna pruriens). J Sci Food Agric 83:1541-1546.

Anggreini, Y.P. dan S.S. Yuwono. 2014. Pengaruh Permentasi Alami pada Chips Ubi Jalar (Ipomoea batatas) Terhadap Sifat Fisik Tepung Ubi Jalar Terfermentasi. Jurnal Pangan dan Agroindustri 2(2): 59-69.

AOAC. 2005. Official Methods of Analytical Chemistry. University of America. Washington D.C.

Bertolini, A.C. dan Colonna, P. 2000. Rheological Properties of Acidified and UV-Irradiated Starches. Starch/ Stärke. 52: 340-344.

Bertolini, A.C., Mestres, C., Lourdin, D., Valle, G.D., and Colonna, P. 2001. Relationship between Thermomechanical Properties and Baking Expansion of Sour Cassava Starch. Journal of the Science of Food and Agriculture 81: 429–435.

Budiyati, C. S., Kumoro, A.C., Ratnawati, R., Retnowati, D.S. (2016) ‘Modifikasi Pati Sukun (Artocarpus Altilis) dengan Teknik Oksidasi Menggunakan Hidrogen Peroksida Tanpa Katalis’, Teknik, 37(1): 3240. Cai, J. Man, J. Huang, J. Liu, Q. Wei, W. dan Wei, C. 2015. Relationship Between Structure and Funcional Properties of Normal Rice Starch with Different Amylose Contents. Carbohydrate Polymers 125: 3544.

Chen, Z. Schols, H.A. Voragen, A.G.J. 2003. Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes. Journal of Food Science 68: 431-437.


Article Metrics

Abstract view : 3540 times
PDF - 1321 times

DOI: https://doi.org/10.26714/jpg.8.2.2018.91-104

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Jurnal Pangan dan Gizi


Jurnal Pangan dan Gizi 
ISSN (print) 2086-6429 | 2086-6429  (online)
Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
W : https://jurnal.unimus.ac.id/index.php/JPDG 
E : [email protected], [email protected]

Jumlah Pengunjung :

 View My Stats

 

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.